Fruit Liqueur

Fruit liqueur is an alcoholic beverage produced by macerating or distilling fruit, sweetened with sugar and sometimes other ingredients. Alcohol content typically ranges between 15 and 30% ABV. Popular varieties include raspberry, cherry, apricot, and citrus liqueurs. In the kitchen, they are used to flavour desserts, creams, sauces, ice creams, and cocktails. They are added to tiramisu, panna cotta, fruit salads, and fondues. In baking, they impart a distinctive fruity aroma to pastries and cakes. Homemade fruit liqueurs can be prepared by macerating fruit in spirit and adding sugar syrup.