Homemade Italian Loquat Seed Liqueur (Alessandra Vinciguerra) Recipe

From correspondent Bob Beer, originally from Alessandra Vinciguerra and given to the Mediterranean Garden Group

If you live in the south and have a ready source of loquats (which are absolutely nothing at all like kumquats!), here is an interesting one to try, made of their seeds. Loquat seeds have an aroma reminiscent of bitter almonds (the flavoring of almond extract).

Dry 200g of loquat seeds in sun for a week. Put in a bottle with 400g spirit [grain alcohol -ed.], a piece of lemon rind and a piece of vanilla bean. Keep covered in sun for 1 month, shaking it occasionally. Prepare syrup of 300g sugar and 300g water. Boil, then when cool mix with spirit, filter and bottle. Keep to season at least 2 months before drinking.

[Note from correspondent - while the recipe calls for grain alcohol, he supposes vodka could be used in a pinch. And consider aging for more like 6 months - his first batch started out quite harsh, but has since mellowed to be reminiscent of Amaretto.

Editor's note - if I were making this, I'd try with 1/4 lemon rind (sliced and scraped), and 1/2 vanilla bean, split. As always, experiment to taste.]

Units of measurement (unless stated otherwise)
1 cup = 8 ounces = 236ml
1 quart = 32 ounces = 944ml
1 tbsp (tablespoon) = 1/2 ounce = 15ml
1 fifth = 25.6 ounces = 750ml
1 tsp (teaspoon) = 1/6 ounce = 5ml
1 pint = 16 ounces = 472ml

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