2 cups sugar (raw sugar is best, white is also fine)
1 liter Vodka (the cheapest available)
2 cups nectar (can use herb extracts, coffee, etc.)
Heat the nectar and sugar until disolved, cool, add the vodka
and store in airtight bottles ... and let it sit for a year.
I put a piece of firm fruit in the bottle also. Looks great
and adds to the flavor. I also use jackfruit, lychee, guava
and other tropical fruits growing in my (or neighbors') yard.
A friend made some with anis seeds and it it golden ambrosia!
If these fruit are not available, get a can of fruit in syrup
and mix the syrup with the vodka, adding some of the fruit.
Jackfruit and lychee are very distinctive and delicious.
(For those who like a sweeter, more syrupy liquor, use a little
less vodka or more sugar. This recipe is a little on the tart
side, but after a year on the shelf, it gets as mellow as
as the best. The sweeter ones are a real treat on vanilla
Tofutti or other VLF ices.
