We harvested tons of lemons, and I used some to make lemon liqueur this year.Remove the white, bitter part of the skin to the extent possible. Remove the lemon zest from the jar after 7-10 days, and the flesh after a month. For 2 liter jar. Recipe by uzutabi

Since Kahlua Milk exists, I thought that a tea version should work too! I wanted to try it, but around these parts they only sell tea liqueur in big bottles and it's expensive. I had some white liquor left over from making fruit liqueurs, so I sort of winged it to use up leftovers, but the results were pretty tasty.I recommend using Earl Grey tea, but other flavors should work too. You can use tea bags too, in which case, use about 3 bags. Rock sugar crystals, raw cane sugar or beet sugar should work too. 30 g is not that sweet, but the resulting liqueur is easy to use. If you are going to use the liqueur in cocktails, use up to 50 g of sugar, but it will be rather sweet. The alcohol content is quite high, so be careful not to drink too much. Try it as a flavoring in baked goods. Recipe by Minori105

This original Italian liqueur is 25% proof, called Meloncello. Made from the freshest ripe melons possible, maximum two hours between harvest and processing.Not to be confused with Lemoncello Liqueur made from lemons.Honeydew melons and cantaloupe are now ripe, time to make melon liqueurs through infusion. Melons are low in sugar but great in flavor. To extract, we infuse the fruit two weeks or longer.The original Italian liqueur is called Dolce Cilento Meloncello. Delicious as after dinner drink, or poured over icecream.

I’ve always wanted to “make my own “ vanilla. Tada! Here it is. It’s been “perking” 11 months. I used some for a buttermilk pound cake today. OMGEE the flavor is amazing! #GoldenApron23

If you happen to mistakenly buy a red wine which isn’t to your taste, why not make something creative out of it 🍹🥰?

I call this a "slow food" recipe because it takes time to yield results but it's so easy and low maintenance and the flavor, quality, control, and cost savings are all worth the wait. You can maintain the same "mother bottle" over years by leaving about 1 cup of the original extract and swapping out new beans for each new batch or you can start fresh each time.Considering vanilla usage is typically 1-2 tsp per recipe, I have used 1 tsp as a serving. This yields around 3 cups of extract so 144 "servings".The amounts in this recipe yield about a 1.5x strength vanilla. For full 2x strength, increase the amount of beans to 6oz. It is important to weigh your vanilla beans for the best results.Finally, most real vanilla extracts are made with alcohol, even those sold in stores, but if you cannot consume alcohol in any capacity this can be made alcohol free. Simply substitute the alcohol with vegetable glycerin in a 1:1 exchange.#oldfashioned

Like the real stuff, you make your own balsamic vinegar by adding ingredients to existing balsamic vinegar when your bottle is three quarters empty, and let it ferment two months. To start your own, buy a one cup small bottle of good organic balsamic vinegar, then add your own ingredients to make four cups.

Love to make homemade gifts during the holidays for my coworkers. This is my new thing to make. Nothing better then the smell of vanilla to get me in the holiday spirit.

For a few years I was working a part-time job where I was basically a fake bar tender. My boyfriend asked me for a cool-looking and great-tasting cocktail so I came up with this whilst talking to him about what we had available to use in our fridge.I used this blue curacao that has an orange flavor. I really recommend it, it's from a brand called "BOLS". Recipe by Niacchi

My mother was such an amazing cook. She and I made this vanilla several weeks before she passed away. I will keep one unopened jar with me until I pass. The others went to family and friends as part of gifts as she intended. This posted recipe is for you mom. I love you always❤

Found it on FB

"Torodesu"'s "Our Family's Mild Sweet Miso" (Recipe ID：512475) was delicious, so I made this miso from a recipe I learned in women's group. I adjusted the salt and koji to my own taste, and do not have the original recipe from the women's group.-When making miso, it's nice to start when it's cold (mid January).-In Step 3, if you allow the beans to cool, they will be harder to mash. Drain only the amount of beans that you can mash at one time.-Blending the miso in a food processor will make it smoother. Recipe by Keyua