Sugar syrup
1 kg granulated sugar

3/4 liter of water
In a clean bowl pour the sugar, pour boiling water, put on fire, bring to boil and cook on low heat until transparent syrup. The resulting foam gently remove with a spoon. Sometimes the spoon can stay gray powder — it should be washed with a clean cloth. Cooked sugar syrup strain through strainer and cheesecloth into a clean porcelain or not enameled dish and allow to cool if you are not going to aromatize it, pour into a clean wide-mouthed bottle.

Apricot (peach) liqueur
250-300 ml of alcohol

300-400 g of apricots (peaches)

3/4 Cup granulated sugar

1 1/2 cups of sugar syrup

1 Cup water
Alcohol mixed with water in proportion 1:2,5-3.
Ripe fruits clean from the bones and mash until obtaining a homogeneous mass. Seed extract the kernels, peel them from the skins and grate with small holes. To fall asleep sugar and leave for 2 hours to draw. Then add cold water, stir and leave for 1 hour, then strain.
The resulting juice mix with the sugar syrup, put on fire and boil for 5 minutes. Cool. Mix with an alcohol solution and instruct 20-25 days.

Banana liqueur
250-300 ml of alcohol

1/2 kg of peeled bananas

2 cups powdered sugar or fine granulated sugar

2-3 cups of water
Alcohol mixed with water in proportion 1:2,5-3.
Bananas peel and grate on the plastic grater. The resulting slurry was folded into emalirovannoy or porcelain dish, cover with cold water, sprinkle them with sugar and mix Well. The mixture is left for 4 hours, then mix with an alcohol solution, pour into bottles and leave for 3 weeks.

Vanilla liqueur
250-200 ml of alcohol

3 large vanilla bean or 2 sachets of vanilla

1 liter of sugar syrup
Alcohol mixed with water in proportion 1:2,5-3.
Sugar syrup, put on fire and bring to boil, then medium heat while stirring add vanilla or vanilla pods, separating them beforehand into halves. The syrup then remove from heat, drain, cool and mix with an alcohol solution.