Banana Liqueur

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20 minutes 4 cups Print RecipeEmail Recipe


1cupsimple syrup
3 1⁄2cupripe banana (mashed - about 6 bananas)
2cuplight rum
1 1⁄2tablespoonascorbic acid


Combine mashed banana, rum, vodka, 1 tablespoon ascorbic acid, and vanilla to taste in 2 quart glass or ceramic container. Cap tightly or cover tightly with plastic wrap. Let steep in cool dark place 2 weeks, swirling mixture around in container every 3 days.

Strain mixture through sieve lined with double thickness of dampened cheesecloth into clean container; discard contents of sieve. Thoroughly wash and dry original 2 quart container, or have ready second clean glass or ceramic container. Set funnel or coffee cone containing dampened filter paper or coffee filter over container; slowly pour liqueur through. When liqueur is filtered to desired clarity, remove sample to test for sweetness; add simple syrup to taste and 1 to 2 teaspoons ascorbic acid as necessary to preserve color. Cover tightly; let liqueur age 4 to 6 weeks in cool dark place.


Preparation time does not include aging.

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