Jun 30, 2013
In the side yard of my house, there is a loquat tree. No one planted this tree. It seems to have come out from a seed, and have grown up. Now, it produces a lot of loquat fruits in June every year. My family enjoy eating these fruits. However, the tree is too bountiful for us to consume all the fruits and we usually left quit a lot on the branches and let birds to peck them.
This year, I picked these fruits and made loquat liqueur.
The following is how I made the loquat liqueur:
Loquats 500 g
Crystal sugar 50 g
Distilled spirit (shochu) 900 ml
1. Put the loquats, lemons, and sugar in a disinfected preserve jar, and then add the distilled spirit.
2. Store it avoiding direct sunlight and high temperature.
After three months of aging, the loquat liqueur will be ready to be drunk.