Loquat Liquor recipe!


In The Pokey
[SIZE=+1]made from[/SIZE]
[SIZE=+2]Loquat Seed Pits[/SIZE]
This liquor tasts just like Amaretto. This recipe originaly came from Italy.
This liquor is not as strong as the French L'eau Du Vie which smells like fruit
but has no taste except pure alcohol.

1 cup Loquat seeds
Pinch of crushed vanilla bean
6 petals of Rose
4 leaves of Melissa
12 oz of Everclear Alcohol ( 90% proof)
12 oz water
12 oz sugar


  1. [SIZE=-1]Spread the Loquat seeds out on a sheet of paper or on a cookie sheet and dry them in the sun for ten days peeling away the papery brown covering off of the seeds.[/SIZE][SIZE=-1]
    [*]After the seeds are dry you place them in an air tight clear glass jar with the melissa leaves, the vanilla, the rose petals and the alcohol. Boil the water and dissolve the sugar in it and add this into the jar with the other ingredients.
    [*]Now close the jar real tight and let it sit in the sun for one whole month, shaking the jar up several times throughout the month.
  2. [SIZE=-1]After the month is up strain all of the ingredients in the jar through a filter paper into a dark glass bottle. Cork it and allow it to sit undisturbed for three entire months. Then you can serve it.[/SIZE]
[SIZE=+1]Extra Information:[/SIZE]
  • [SIZE=-1]"Rx" is latin for 'take". Recipe means TAKE in Latin.[/SIZE][SIZE=-1]
    [*]"Lemon Balm" is another name for "leaves of Melissa."
    [*]The leaves of Melissa can be obtained from Wholefoods, Apothecaries, Central Market, or some grocery stores like HEB and especially certain ethnic stores.
    [*]The alcohol mentioned here is not Rubbing Alcohol.
    [*]Information pertaining to Everclear Alcohol is found on this web page:http://en.wikipedia.org/wiki/Everclear_(alcohol)
    [*]The label on the bottle of Everclear alcohol should say 95% alcohol or 90 Proof and can be obtained from most liquor stores.
    [*]Whether you leave air in the glass jar or not does not matter.
    [*]The clear glass jar could be any kind of jar with a lid that you can fit everything in and close the top and put out in the sun.
    [*]This recipe is from Rich in Pearland Texas.


Staff member
Interesting , Have you been Spying on Us ?

Interesting , Have you been Spying on Us ?

[SIZE=+3]Loquat Wine[/SIZE] [-][SIZE=-1]
Loquat wine needs to age at least one year. [/-]
Therefore, it would be best to plan in advance.

9 pounds whole fresh loquats with pits in place.
[SIZE=-1]7 pounds if pits are removed.
(Fresh, ripe picked is best. Wash before using.)

2 gallons boiling water
Juice of 1 lemon
[SIZE=-1](Used as an anti-oxidant)[/SIZE]
5 pounds sugar
1 teaspoon yeast nutrient, if available
1 package wine yeast, if available
1/2 teaspoon pectic enzyme, if available
1 campden tablet, if available

In a large container such as a 5 or 6 gal heavy duty plastic bucket or an earthenware crock, mash the loquats. Cover with boiling water, add lemon juice, and quickly stir for about two minutes. Cover with a clean linen cloth. Let rest in a cool, dark place, stirring daily for one week. You can also blend in 1 package wine yeast and 1 teaspoon yeast nutrient, if available.

After one week, strain the mixture through a double-layer of cheesecloth into a large, clean bowl, discarding loquat pulp and pits if any. Combine loquat liquid with the sugar, stirring to dissolve sugar. You can also add pectic enzyme and crushed campden tablet, if available. Pour into cleaned container such a plastic bucket or crock and let stand another week, stirring daily.

After the second week, pour the loquat liquid into 1-gallon glass wine bottles or similar container and cork loosely. Use fermentation locks instead of corks, if you have them. Let rest in a cool, dark place for 3 months. When wine is clear and no longer fermenting (bubbling), pour into individual bottles, cork, and age at least 1 year before drinking this delicious loquat wine.

Will yield approximately 2-1/2 gallons or 40 servings. [/SIZE]


In The Pokey
Glad I saw that, LOL I almost posted this wine recipe.... Be careful of LOQUAT seeds as they say they can or are cyanide 'compound' poisionous and maybe fatal.I have 3 trees in my front yard full at the moment and have been eating them sweeties! They produce twice a year!
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