If I was to describe my summer this year in one word, it would be “fruits”. Fresh fruits, of course (though that makes two words), and a lot of them (five words now?). June came with rhubarb and gooseberries. Then I spent the month of July busying myself with making the most of short seasons of apricots and cherries (though the latter was mostly imported Bings, I must admit). And come August peaches and blueberries effectively took over my days – when I wasn’t picking, eating, or baking with them, I was thinking about how best to use them at their best.
And one way to preserve the best of the fresh fruits of the season, at least for me, was to make liqueurs with them. You see, I’m not really keen on jams and preserves, and canning generally involves more process (and sugar) than I’d ever like to have with my fruits.
Make your own Lychee Liqueur