Homemade Pomegranate Liqueur

Step 8 Infusion: Part II

After the syrup has cooled, add it to the jar with the strained liquid.

Repeat the process, storing in a cool, dark and dry location, agitating every few days, and allow to age at least another three weeks, ideally 4 to 5 weeks.

Comments

[jrossetti]

Would there be any advantage or disadvantage to letting it infuse or age for longer than the prescribed number of weeks?

[Scurvymcdiggle]

you wouldn't get much benefit from longer infusing there is only so much flavor in any one item. and it really goes pretty quickly. i did strawberry once and it was done extracting the flavor after 3 days....also don't make strawberry just eat them. its not worth it.

[djeucalyptus]

while I'm not a true expert, I've found that too little time yields a slightly harsher, less blended flavor, while a longer infusion produces a stronger, almost bitter flavor profile. The remaining sediment from the pomegranate continues to impart flavors and after a certain point, it starts to turn the liqueur bitter despite the addition of the simple syrup.