I bought a bit less than 2 kilos of strawberries, so I made this pretty colored liqueur, which was something I've been wanting to do.Sterilize the jar properly with alcohol or boiling water (as you would sterilize a baby bottle)!Freeze the berries completely.I plan to make jam out of the berries that are removed from the liqueur (a slightly "tipsy" jam for the weekends).I think that strawberries that are a bit unripe and on the sour side are best for this.I held back on the amount of sugar used.If the strawberries you are using are sweet, you could try adding more lemon. Recipe by ka8to9

Another tradition here at the farm, we peel the last fresh summer Meyer lemons and summer Valencia oranges and summer Mandarin oranges to extract the Cointreau Liqueur flavors for our annual supply of this Winter Holiday liqueur. Cointreau is liqueur with a high alcohol percentage, 40% by volume, 80 proof. Works well for flambee dishes when heated first.

This is like the Scottish version of Baileys but much better!

We roast and grind our own coffee beans, one tablespoon a day. The leftover coffee grounds, 25 grams a day, make a wonderful liqueur. Here is how we do that. You can process your own ground coffee the same way if yours is also organic and does not contain preservatives, fillers, or salt or additives.We use cooking rum to finish this coffee liqueur. For some reason, this after dinner drink will keep you awake, plan your evenings and parties wisely.

The Bartlett pears are ready for picking, they are called Poire Willliam in France and make a delicious Liqueur. You just put them in a sealed glass jar in grain alcohol and spices in a sunny window in the barn or garage for four months to four years, fruits kept submerged. Fruit stays fresh for years, delicious sliced over icecream. Liqueur tastes like fresh pear.

Valencia Oranges are the last ones of the California season to ripen, ready late August, packed with summer sun. Their thin bittersweet peels make the perfect zest for making this liqueur. I added some secret ingredients, listed below. By the time the flavors have been extracted, this treat will be ready for the holidays.

We always make two different Liqueurs with the new cherry harvest. A big 5 pound jar with late, ripe, sweet, pitted Bing cherries and cinnamon to serve as winter after dinner drink and a 3 pound jar with early whole Red crisp cherries on the stem and clove spice that taste like Maraschino cherries to serve over icecream.

I tried making this last year after watching someone else do it but I made it too sweet. This time I tried reducing the amount of honey.I used shochu (Suntory Juhyou) because I couldn't get hold of any white liquor.I think it's better for Japanese people if it's made with white liquor though.You can use crystal rock sugar instead of honey if you like. Crystal rock sugar is often used in fruit liquor. In that case you should use around 100-150 g. Recipe by Yukirinrin

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

The Santa Rosa and Japanese plums are ripe! Never been as sweet as this year, they contain 10+ percent sugar. They make a delicious plum drink for the winter holidays.We remove the pits because they contain hydrogen cyanide, a poison, we dont want that to leech into this drink.

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

Such a pleasure, our Meyer Improved Lemon tree! We use the zest of twenty of the largest ripest fresh lemons to make this Limoncello liqueur starting in February. After pressing the juice out, the lemonpeels are scraped and immersed in vodka for a few months. The lemon juice is poured in quart mason jars or plastic bottles and frozen. By July, the lemon peel extract is ready, we make limoncello as dessert for hot summer evenings.