Friday, May 21, 2010

Making Biwa-shu (Loquat liqueur)

Our home-grown fruits are really awesome this year. We've got the super-juicy oranges, lemons, and biwa (loquat)!

So, I made "Biwa-shu" (loquat liqueur). In a 3-liter jar, I combined about 2.5 pounds of biwa, 4 lemons (fruit only, sliced), 1 bottle of Muscat de Beaumes de Venise (fortified sweet wine - VDN from Rhone), 1 bottle of French Brandy (just a generic brand), and some agave syrup (maybe 3-4 oz).

The jar will be stored in a cool dark storage. The liqueur will be ready in 1 year. Meanwhile, I will have to remove the lemon (after 2 months). I can't wait to taste it next year!!

Tomorrow, I'm going to make this year's ume-shu (plum wine).