Peach Brandy

By mardi

Ingredients

• 1 qt. jar with lid.
• 20 peach pits and skins
• 1 cup of sugar
• 2 cups hot water
• Four to Six months of patience

Preparation

Step 1

* 1

Wash peaches, peel and pit them. Put pits and skins into your quart jar.
* 2

Boil the water and sugar into a medium syrup, fill quart jar to within one inch of top.
* 3

Seal quart jar and store in a cool, dry place for about 4-6 months. If you can bury it about a foot down, even better.



This recipe is best began in late summer.
*

Strain the pits and skins from the brandy before serving.
*

You need to make sure the jar is sealed tight.
*

Homemade alcohol is generally stronger than store bought. Drink responsibly.