Dolly's Banana Liqueur
Recipe: #10924
November 01, 2013
"Costa Rica is one of the original Banana Republics, which probably explains the many types of bananas growing on our property. And of course, they all ripen at the same time! This is ONE more way to use up those pesky bananas... I used Guaro as the alcohol because it's the cheapest clear liquor here, but you could probably substitute vodka, rum or cachaca and achieve similar results! I use this liqueur in place of Bananas 99, since I can't get it here, and it tastes better (no artificial ingredients!), although it will never be clear like Bananas 99. PREP TIME does not include the week "fermenting" time."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (96.6 g)
- Calories 194.2
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 1 mg
- Total Carbohydrate - 15.1 g
- Dietary Fiber - 0.8 g
- Sugars - 11.9 g
- Protein - 0.3 g
- Calcium - 1.6 mg
- Iron - 0.1 mg
- Vitamin C - 2.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Peel and thinly slice bananas. Place in a large glass jar with lid.
Step 2
Add whatever liquor you're using as a base and the turbinado sugar, mix until sugar is dissolved.
Step 3
Place jar in refrigerator (might not be necessary in a non-tropical country) for a week, stirring every few days.
Step 4
Strain and discard banana pieces. Strain again through a double layer of cheesecloth. If there are still particulates, you can strain through cheesecloth again until you're happy with the results.
Note: the particulates will settle. I use the almost-clear liqueur, and then just throw it out when it gets to the murky dregs. In a nice bottle, this makes a great gift!
Tips
No special items needed.
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