Hey Guys and Gals! A quick banana liqueur on light rum. Ready in four days.
Ingredients
2 ripe bananas, peeled and sliced
1 1/2 cups light rum
1/2 cup water, filtered or bottled
1/2 cup sugar
Directions
1. Place the banana slices in a mason jar, add the rum, seal and shake. Steep 3 days at room temperature, away from direct sunlight.
2. Strain out the fruit, then filter through two layers of cheesecloth or a coffee filter, pressing to get all the liquid. Repeat to catch what is left.
3. Heat the water and sugar on medium heat until it boils into a syrup, 7 to 10 minutes. Let cool.
4. Combine the syrup with the banana rum, seal and shake. Rest at least one day.
5. Keep refrigerated, up to two months.
I use mason jars. Plastic can make alcohol taste bad.