DIY Banana Liqueur Recipe
This recipe crafts a homemade banana liqueur by infusing sliced ripe bananas in light rum for several days. A simple sugar syrup is then prepared and blended with the strained banana-infused rum. The resulting vibrant and naturally flavored liqueur offers a delightful banana essence, perfect for cocktails or drizzling over desserts.
Equipment
- 1 Airtight Glass Jar At least 1-liter capacity for infusion
- 1 Saucepan Small to medium, for simple syrup
- 1 Fine-mesh Sieve For straining solids
- 1 Cheesecloth For clear filtration
- 1 Funnel For easy bottling
Ingredients
Main
- 2 bananas peeled and sliced
- 1 1/2 cups light rum
- 1/2 cup water
- 1/2 cup turbinado sugar
Instructions
- Peel and slice the bananas into uniform rounds to maximize surface area for optimal flavor extraction during infusion.
- Place the sliced bananas into a clean, sterile, airtight glass jar.
- Pour the light rum over the bananas in the jar, ensuring all banana pieces are fully submerged.
- Seal the jar tightly and store it in a cool, dark place for 3 to 4 days, gently shaking the jar once daily to agitate the contents.
- After the infusion period, strain the rum mixture through a fine-mesh sieve lined with several layers of cheesecloth into a clean bowl, pressing lightly on the solids to extract all liquid, then discard the banana solids.
- In a small saucepan, combine the water and turbinado sugar. Heat gently over medium-low heat, stirring constantly until the sugar is completely dissolved, forming a clear simple syrup. Remove from heat and let it cool completely.
- Once the simple syrup is cool, gradually add it to the strained banana-infused rum, stirring well to thoroughly combine. Taste and adjust the sweetness level if necessary.
- For an exceptionally clear liqueur, strain the mixture once more through a fresh piece of cheesecloth or a coffee filter set in a funnel.
- Using a clean funnel, carefully transfer the finished banana liqueur into sterilized bottles.
- Seal the bottles tightly and store them in a cool, dark place. The liqueur benefits from resting for an additional few days to allow the flavors to fully meld.
Notes
For the best flavor, use very ripe bananas; their natural sweetness and intense aroma will significantly enhance the liqueur. Consider charring a few banana slices lightly before infusing to add a deeper, caramelized note to the finished product. Ensure your rum is of decent quality, as its profile will greatly influence the liqueur. When making the simple syrup, dissolve the sugar completely and allow it to cool fully before combining with the infused rum to prevent cloudiness. Fine-strain multiple times if a crystal-clear liqueur is desired. Taste and adjust the simple syrup quantity to your preference, as banana sweetness can vary. A small piece of vanilla bean during syrup preparation can add complexity.