I make this kumquat liqueur when I want to capture that very particular taste of the kumquat : tangy, floral, and with that slightly bitter note from the peel that makes each sip so interesting. The first time I tasted it was after a rather long meal, served in a small glass, and I immediately loved its light, refreshing, and not heavy, quality.
The base is ultra-classic: kumquats are infused in a neutral alcohol (vodka or fruit brandy), then a sugar syrup is added. Where I indulge myself is with two details that remain very traditional in spirit: a vanilla bean to round out the flavor and a touch of honey for a natural sweetness (without turning it into candy). And to speed up the infusion, I pierce the fruit: it really speeds up the process without making things complicated for you.
From a practical cooking standpoint, you can do everything in under an hour, but you have to accept that the real work then happens all by itself in the jar, during the infusion. And that's also what's so great about it: you do the work, and time does the rest.
To make it your own, play with the sugar level: some like it very sweet, others drier and zestier. Just keep in mind that the liqueur mellows as it rests: the alcohol becomes less sharp, the aromas meld, and the kumquat becomes downright elegant.
Kumquat liqueur
4
people17
minutes11
minutes262
kcal28
minutesA homemade liqueur with an intense citrus aroma, with a hint of vanilla and honey. Kumquats are gently infused in the alcohol, then balanced with simple syrup for a sweet and slightly bitter finish.
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Ingredients
300g kumquats (fully ripe, untreated)
350 ml of vodka (or neutral alcohol at 40°)
160 g of sugar
180 ml of water
1 vanilla pod
1 tablespoon of honey
1 small piece of lemon zest (untreated, approx. 2cm x 5cm)
Preparation steps
- Wash the kumquats thoroughly. Dry them, then pierce each fruit 6 to 8 times with the tip of a knife or a needle (without crushing them).
- Split the vanilla pod in half lengthwise and scrape out the seeds.
- Place the kumquats in a clean jar. Add the vanilla (seeds + pod) and the lemon zest.
- Pour in the vodka. Close and shake for 10 seconds.
- Prepare the syrup: in a small saucepan, pour the water and sugar. Heat over medium heat, stirring until completely dissolved, then simmer for 2 minutes.
- Turn off the heat, add the honey and mix. Let it cool for 5 minutes (the syrup should remain fluid, but no longer hot).
- Pour the lukewarm syrup into the jar. Close and shake gently to mix.
- For a balanced liqueur, let it infuse for a minimum of 7 days at room temperature, away from light, shaking the jar once a day.
- Filter: first pour through a sieve, then refine with a coffee filter (or a cheesecloth) to obtain a very clear liqueur.
- Bottle it. Let it rest for 48 hours before tasting (the aromas will settle). Serve chilled, in a small glass.
📊 Nutritional Information
1 serving (approx. 100ml)
| Nutrient | Value |
|---|---|
| Calories | 262 kcal |
| Proteins | 0.3g |
| Carbohydrates | 22.7g |
| including sugars | 22.1g |
| Lipids | 0.2g |
| including saturated fatty acids | 0.0g |
| Fibers | 1.9g |
| Sodium | 2mg |
| Vitamins | |
| Vitamin C | 38% AJR |
| Vitamin A | 4% AJR |
| Vitamin B6 | 3% AJR |
| Minerals | |
| Potassium | 5% AJR |
| Calcium | 3% AJR |
| Magnesium | 3% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
The liqueur can be made in 30 minutes, but the infusion process takes time: 7 days for a good result, 3 to 4 weeks for a more mellow liqueur. The drained kumquats can be chopped and added to a cake or fruit salad (be careful, they contain alcohol).
💡 Chef's Tips
If your kumquats are very bitter, remove the lemon zest after 48 hours of infusion. For faster filtration, let the liqueur rest for 30 minutes after straining: the sediment will settle to the bottom, then gently pour it through the coffee filter.
🔄 Variations
- For a drier texture: reduce the sugar to 120g (keep the rest the same).
- For a rounder flavor: add 1/2 teaspoon of lightly crushed coriander seeds during the infusion (remove when filtering).
