Pumpkin liqueur
Votes: 3
Time: 30 min.
Pumpkin liqueur - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. raw pumpkin, peeled and cut into small pieces
- 3 tbsp. vodka
- 1 cinnamon stick
- 2 whole vanilla pods
- 3 large pieces of crystallized ginger (candied ginger), cut into long pieces
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Cooking the dish according to the recipe:
- Preheat oven to 170°C.
Place the pumpkin on a silicone mat on a baking sheet and bake until tender, about 20 minutes. Remove the pumpkin from the oven and set aside to cool. - Pour the vodka into a large glass container. Add the pumpkin, cinnamon stick, vanilla, and ginger. Let the mixture steep for 1 week at room temperature, gently shaking every couple of days. Strain the infused vodka through a fine sieve and pour it back into the vodka bottle. Cap and chill before serving.
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