How to make crab apple liqueur
I love the start of Autumn in our garden. The orchard is at it best and I love the chance to cook with all that is has to offer. Crab apples are often overlooked for cooking with as they are small and tart, but they are the perfect fruit to make liqueurs from. One of our favourite is crab apple vodka which is so easy and so delicious!
What you’ll need
Ingredients
- 500g Fresh crab apples
- 225g Sugar
- 600ml Vodka (can can also use gin)
- Optional: cinnamon stick
Equipment list
- Large sterilized jar with tight-fitting lid
- Knife & chopping board
- Fine sieve or jelly bag
- Funnel & clean bottles for storing
Step-by-Step Instructions
- Prepare the fruit – Wash thoroughly, remove stems/blossom ends, cut in half or quarters.
- Place crab apples in jar cover with sugar and any optional spices.
- Pour over vodka until fruit is fully submerged.
- Seal jar, store in a cool dark place and leave to infuse.
- Shake every few days to ensure the sugar is dissolved.
- Leave for 4–8 weeks (The flavour will improve over time. I tend to make this the first few weeks of September and bottle it in December for Christmas)
- Strain liquid through sieve/jelly bag. Leave over night to get all the liquid. Do not squeeze as you will get cloudy liqueur.
- Funnel into sterilized bottles.
- Label and date.
Serving Suggestions
My husband likes to sip his neat or over ice. I prefer mine mixed with lemonade for a long drink or used in cocktails such as a martini. It’s also fab drizzled over desserts like ice cream or poached pears.
Tips & Variations
You can adjust sweetness by adding more/less sugar or try using a darker sugar.
Experiment with spices: such as cinnamon + orange peel, or star anise + clove.
Shelf life: unopened bottles keep 1–2 years; once opened, best within 6 months.
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