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Results 41 - 50 of 136 for liqueur
In a saucepan, combine water and sugar. Simmer gently, uncovered, for 10 minutes. Remove from heat. Stir in coffee crystals; cool. Pour ...
Place half and half in a heavy saucepan. Bring to a boil over low heat. Beat egg yolks with sugar until thick and pale yellow in color. ...
43. PEAR LIQUEUR
Remove seeds and dice the ... be kept indefinitely in the freezer. This is a mild, sweet liqueur that is especially good over vanilla ice cream.
Combine preceding ingredients in a blender and process. Store leftovers in refrigerator. Best served cold.
1. Dissolve sugar in almost ... fitting lid. Stir or shake bottle each day to dissolve sugar completely. The liqueur is ready to use in 10 days.
Simmer the sugar and water ... off through a sieve and put into decanter. A good after dinner drink or over ice; the liqueur turns a bright pink.
Combine all ingredients in a ... well blended. Pour liqueur into containers with lids. Chill ... serving. Store in refrigerator. Yield: 6 cups.
In blender, combine all ingredients. Blend until smooth. Pour into bottles. Refrigerate overnight to mellow flavors. Shake well before ...
49. RHUBARB LIQUEUR
Wash and trim rhubarb. Slice ... initial aging, strain liqueur through metal colander placed over ... least one additional month before serving.
Heat 3 cups water to boiling. Add 4 cups sugar. Let dissolve and cool. Meanwhile dissolve 3/4 cup coffee into 1 cup boiling water. When all ...
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