HOW TO MAKE LIQUEURS

Liqueurs can easily be made at home, at a fraction of the cost, and they make excellent gifts too

COFFEE LIQUEUR

1 litre water 400g (2 cups) white sugar 400g (2 cups) brown sugar 125ml (½ cup) strong instant coffee granules 5ml (1 tsp) vanilla extract 750ml vodka Place water and both sugars in a pot. Stir over low heat till sugar has dissolved, then bring to the boil and simmer for 10 minutes. Remove from heat and stir in coffee. Cool, then add vanilla and vodka. Pour into sterilised bottles and store in a cool dark place for 2 weeks before drinking. Makes 2 x 750ml bottles

CREAM LIQUEUR

250ml (1 cup) fresh cream 1 x 385g can condensed milk 350ml whisky 15ml (1 tbsp) strong instant coffee granules, dissolved in a little boiling water 15ml (1 tbsp) chocolate sauce 5ml (1 tsp) vanilla essence 1 drop almond essence (optional) Combine all the ingredients in a blender or food processor and process until well mixed. Taste, adding extra coffee (dissolved in boiling water) if necessary, and process again. Sterilise a 750ml glass bottle and pour liqueur into the bottle. Label and store in the fridge. Shake well before using. Tip: for a variation on the coffee flavouring, replace the coffee with a strawberry syrup and omit the chocolate sauce. For chocolate, reduce the coffee to a teaspoon and double the chocolate sauce.

PINEAPPLE BEER

Not so much a liqueur as a refreshing summer drink. 1 large pineapple, well scrubbed 125ml (½ cup) raisins or sultanas 1kg white sugar 7 litres warm water 10ml (2 tsp) dry or brewing (not instant) yeast Cut the pineapple up, including the skin and flesh. Place in a 10-litre bucket with a lid. Add the remaining ingredients and stir well. Cover and leave for 3 days, stirring every day to allow the mixture to ferment. Strain through a fine strainer or muslin cloth, pour into sterilised plastic 2-litre bottles, screw tops on tightly and store in the refrigerator.