Stone Fruit Liqueur

June, July, August

Courtesy of Kate Payne, The Hip Girl's Guide to Homemaking
Photography by Jo Ann Santangelo

My peach, plum and nectarine escapades last year left me with a pile of pits. I learned that stone fruits are related to almonds, and my hunch that the pits would make a tasty cordial was correct. I added a cinnamon stick, which is optional. If you don't have enough pits, toss in a handful of raw and lightly chopped almonds.

1 batch makes 3 cups


Stone Fruit Liqueur


For 1 Batch(es)


  • 1 cups stone fruit pits, picked clean and left whole or lightly crushed
  • 2 cups grain alcohol (Everclear) or a 100-plus-proof vodka
  • 2/3 cups sugar
  • 1/2 cups water
  • 1 whole cinnamon stick (optional)

Stone Fruit Liqueur Directions

  1. Combine the pits and alcohol in a quart-size jar, seal and let sit for 2 weeks in a dark cabinet. Swirl it around every few days.
  2. After 2 weeks, make a simple syrup by combining the sugar and water in a small saucepan and dissolving the granules over medium-low heat. Raise the heat to medium-high to bring the syrup to a boil. Reduce the heat and simmer for 5 minutes.
  3. Let cool completely before adding 1 cup of syrup to the pits/alcohol jar. Add the cinnamon stick (if using) and seal the jar again, and let it sit for 2 more weeks.
  4. Strain the solids from the liqueur and sip over ice or add to a cocktail for an almondy twist. Store liqueur either at room temperature or in the freezer, tightly sealed.