The blanched bitter almond, gives its bitter and sweet taste to Amaretto.
The name Amaretto derives from Italian, meaning bitter (amaro), with a diminutive suffix, indicating its characteristic flavour in it.
- 1/2 cup coarsely chopped apricot pits (blanched almonds from apricot kernels)
- 1 cup a good quality Vodka
Remove the apricot pits and put the apricot almonds in a fine cheese cloth.
Place it over a large bowl.
Combine with Vodka. Macerate for four weeks.
After four weeks, drain the contents of the bowl with a paper coffee filter into a jar.
for the syrup:
- 1/2 cup sugar
- 3/4 cup bottled water
In a small sauce pan place the ingredients. Set over medium heat, stir about five minutes.
Remove from heat and let cool to room temperature.
Add half of the syrup to the Vodka and taste the liqueur. Depending on how sweet you like your liqueur, you may adjust by adding all the syrup.
Stir to combine.
Transfer to a tight fitting lid container.
Store in a cool dark place up to six months.
This Amaretto liqueur can be added to desserts, chocolates and creams.
