Homemade Kiwi Liqueur Recipe (2024)

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Homemade Kiwi Liqueur

Originally Posted July 28. 2010. Updated 10/19/2021.

Homemade Kiwi Liqueur Recipe (1)

Liqueur making is a lot of fun, and can lead the creation of all kinds of liqueurs you can’t find in stores. Here’s my Kiwi Liqueur recipe.

Back when we were shooting for The Spirited Baker, most of the shots were "bake and eat".

One particular shot, however, gave us something to look forward to in the future!

Making Homemade Liqueur

The first chapter of the book deals with how to infuse spirits, as well as to make various syrups, bartender mixes, etc - grenadine, sour mix, lime cordial syrup.

When shooting the divider shot for that chapter, we infused FIVE LITERS of vodka with various flavors.

Homemade Kiwi Liqueur Recipe (2)

We made coffee vodka.. strawberry, jalapeno, earl grey with lemon, and more.

Not only did it make for a great photo, it left us anticipating the tasty finished products that would come!

This weekend, we made liqueurs from all of our infused vodka, and had some friends over to sample.

I'd love to share the recipe for one of the biggest hits - Homemade Kiwi Liqueur.

This is a very smooth, drinkable liqueur with great flavor.

Homemade Kiwi Liqueur Recipe (3)

Ingredients for Kiwi Liqueur

There are only 3 main ingredients to make this liqueur, but there’s a little bit you should know about each:

Kiwi Fruit

Use fresh kiwi, as ripe as you can find it.

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Be sure to trim all the skin off the kiwis, to ensure the best flavour!

Vodka

We go fairly cheap - but still decent - with the vodka. Think “vodka you’d use in a mix”, rather then “vodka you’d drink straight”.

For more robust flavors, any difference in quality of vodka – using more expensive brands – is totally lost.

Save the upgrades in base vodka for infusions you’ll be drinking straight - the sugar smooths out the vodka!

Sugar

Granulated white sugar works best for this, as any form of brown sugar tends to mask the flavour of the kiwi.

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How to Make Kiwi Liqueur

Actual recipe follows at the end of the post, but here is a pictorial overview:

Peel and chop kiwis into small pieces – at least 8 chunks per fruit.

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Place into one large clean Mason jar, or divide among 2 medium sized jars.

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Cover with vodka, cap the jar(s) tightly.

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Give the jar(s) a quick shake once a day or so for 2 weeks.

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At the two week point, taste for doneness.

If your infusion lacks flavor even after steeping for a couple of weeks, just add a bit more kiwi, and continue infusing until it’s just right!

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Once desired flavor strength is achieved:

Strain spirit through a fine mesh strainer, discard the fruit, and make simple syrup.

Combine sugar and water in a saucepan. Heat to boiling, stirring until sugar is dissolved. Remove from heat and cool before using.

Stir about 1 ½ cups of the syrup into the strained liqueur.

Once fully combined, taste.

Adjust ingredients for desired sweetness – I like doing a 1:1 ratio of syrup to infused vodka.

Once you are happy with the sweetness, carefully pour your liqueur into a clean bottle.

After bottling, you should let it age for about a week in the fridge before drinking it – IF you have that kind of patience!

Aging results in a smoother, more mellow flavor.

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The Spirited Baker

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If you enjoy making and/or cooking with liqueur, you should check out my first cookbook, The Spirited Baker. It’s FULL of fun, tasty recipes using spirits and liqueurs for flavour!

Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.

To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more!

Order your copy here on my website, through Amazon, or through any major bookseller.

Homemade Kiwi Liqueur Recipe (13)

More Homemade Liqueur Recipes

Liqueur is a fun project, tasty to drink, and great to give as gifts. Looking for more ideas? Here you go!

Boozy Fun with Fresh Citrus Fruit
Creamy Nutella Liqueur
Homemade Blueberry Liqueur
Maple Butter Tart Liqueur
Miruvor Recipe

Homemade Kiwi Liqueur Recipe (14)

Share the Love!

Before you drink up, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

Well, the published nonsense, anyway!

Anyway, on to that recipe!

Homemade Kiwi Liqueur Recipe (15)

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5 from 3 votes

Homemade Kiwi Liqueur

Liqueur making is a lot of fun, and can lead the creation - and enjoyment - of all kinds of liqueurs you can’t find in stores. Here’s my Kiwi Liqueur recipe.

Prep Time10 minutes mins

Cook Time10 minutes mins

Resting time9 days d

Total Time9 days d 20 minutes mins

Course: Beverage

Cuisine: cocktail

Servings: 24 servings - 6 cups

Calories: 149kcal

Author: Marie Porter

Ingredients

  • 3 cups decent quality vodka*
  • 6 Ripe kiwis
  • 2 cups sugar
  • 2 cups water
  • 1 lemon, optional. ***

Instructions

  • Peel and chop kiwis into small pieces – at least 8 chunks per fruit. Place into one large clean Mason jar, or divide among 2 medium sized jars. Cover with vodka, cap the jar(s) tightly.Give the jar(s) a quick shake once a day or so for 2 weeks.

  • At the two week point, taste for doneness. If your infusion lacks flavor even after steeping for a couple of weeks,just add a bit more kiwi, and continue infusing until it’s just right!

  • Once desired flavor strength is achieved:

  • Strain spirit through a fine mesh strainer, discard the fruit, and make simple syrup.

  • Combine sugar and water in a saucepan. Heat to boiling, stirring until sugar is dissolved. Remove from heat and cool before using.

  • Stir about 1 ½ cups of the syrup into the strained liqueur. Once fully combined, taste. Adjust ingredients for desired sweetness – I like doing a 1:1 ratio of syrup to infused vodka. Once you are happy with the sweetness, carefully pour your liqueur into a clean bottle.

  • After bottling, you should let it age for about a week in the fridge before drinking it – IF you have that kind of patience! Aging results in a smoother, more mellow flavor.

Notes

* With regards to the vodka, we go fairly cheap with it. For more robust flavors, any difference in quality of vodka – using more expensive brands – is totally lost. Save the upgrades in base vodka for more subtle liqueurs!

Nutrition

Calories: 149kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 77mg | Fiber: 1g | Sugar: 19g | Vitamin A: 20IU | Vitamin C: 23mg | Calcium: 9mg | Iron: 1mg

Related posts:

Blueberry Liqueur [Homemade Liqueur]Boozy Fun with Fresh CitrusMaple Butter Tart Liqueur!Miruvor Recipe
Homemade Kiwi Liqueur Recipe (2024)

FAQs

Does homemade liqueur go bad? ›

Bottle your liqueurs in clean, decorative bottles and label with a date. The liqueurs will have the best flavor after a few months of sitting on the shelf (aging). They will begin to lose their bright color and some flavor after one year but they will not “go bad” because the alcohol is the preservative.

How do you clarify homemade liqueurs? ›

Common methods for clarifying liquor include using fining agents such as gelatin, egg whites, or agar, as well as filtration through activated charcoal or fine mesh strainers.

How do you make a shelf stable liqueur? ›

Liqueur should be stored in a cool, dark place and ideally upright. Once opened, the bottle should be tightly closed and consumed within a year. Ensure clean and sterile working conditions to extend the shelf life of your liqueur. This also includes the use of sterilized bottles and equipment.

How much sugar do you add to liqueur? ›

Add sugar syrup to taste (2 parts sugar to 1 part water), age another 2-4 weeks. A fair starting point for sugar syrup is one unit of syrup for every three units of total liqueur after straining/filtering. At that point, taste, and decide if anything is missing.

Can bacteria grow in liqueur? ›

High concentrations of ethanol are bactericidal; however, bacteria can grow in the presence of low concentrations of ethanol (21, 22).

Can I drink 10 year old Baileys? ›

Can you drink 10-year-old Baileys? If it looks okay and it tastes okay it should be safe to drink. We had some that curdled and solidified in the bottle and even after I managed to get it out it didn't taste very good.

How long does homemade fruit liqueur last? ›

The shelf life of a homemade liqueur depends on several factors. If you have decided to prepare a simple fruit liqueur, you can usually expect that it will last for several months thanks to the alcohol it contains.

What is the best sugar for liqueurs? ›

95% of all liqueurs are sweetened with refined white sugar. Other sweeteners might be honey, glucose or rock sugar. Fruits, herbs, spices, tree bark, roots, flowers and seeds can all be used to flavour liqueurs.

How long does fruit last in alcohol? ›

As long as the alcohol is at least 35% ABV and the fruit is completely covered, they will keep for years.

How much sugar do you put in homemade liqueur? ›

Add a Little Sweetness. When sweetening your liqueurs, don't be tempted to add sugar directly to the alcohol — it will take too long to dissolve and you won't be able to tell right away how sweet it is. Instead, make a simple syrup of two parts sugar to one part water.

How do you store homemade liqueur? ›

Spirit-based liqueurs, such as red bitters, coffee liqueurs, or cream liqueurs will feel just perfect when kept in a dry place out of direct sunlight at room temperature. There is no need to refrigerate the liqueurs as they usually have a high enough sugar content so they will not oxidize.

What is the difference between a liqueur and a liquor? ›

Contrary to liquors, liqueurs contain much more sugar and are often used as flavoring agent in a cocktail. So simply said a liqueur is a liquor with added sugar, flavors, and often (though not always) has a lower proof. Examples of liqueurs are Curaçao Liqueurs, Disaronno, Bailey's, Amaretto, etc.

How long do homemade liqueurs last? ›

The shelf life of a homemade liqueur depends on several factors. If you have decided to prepare a simple fruit liqueur, you can usually expect that it will last for several months thanks to the alcohol it contains.

How long is homemade liqueur good for? ›

Finished liqueurs can last for a year if you aren't opening the bottle frequently. If the bottle is never opened, they'll probably be good for 2 to 3 years. Generally, the only thing that will spoil a liqueur is oxygen, so you just need to be sure your bottle has a tight seal if you plan to store it for a long time.

How do I know if my liqueur is bad? ›

Drinking expired alcohol won't necessarily make you sick but it will lead to weak or oddly flavored drinks. There are some instances, like with liqueurs, where bacteria or mold may grow in the bottle which can lead to an upset stomach. Spoiled liquor may develop a vinegary smell and sour flavor.

Does homemade liqueur need to be refrigerated? ›

2 Find the right temperature

Avoid storing your spirits near a radiator, by a windowsill or on top of the fridge. All spirits and liqueurs are best stored in a dark and cool place, although general room temperature is fine if it doesn't alter too much. High temperatures will evaporate the alcohol.

References

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