Homebrew Underground

Step Three: Straining, Filtering and Clarifying

After the sugar infusion it will be time to strain the fruit out of the liqueur. Shown below is a shot of the liqueur after the sugar has been allowed to macerate for 4 weeks.

Using a saucepan and kitchen strainer, pour the contents of the jar into the strainer.

Pour the strained, infused spirit through a metal coffee filter into a clean 2 qt. Mason jar.

Use cheesecloth to strain the remaining liquid from the fruit. Add the remaining strained liqueur to the Mason jar as in the previous step by straining it through the metal coffee filter.

Shown below is a shot of the strained liqueur. Allow it to settle for about 3 to 4 weeks.

After the liqueur has been allowed to settle for about 3 to 4 weeks, filter it through a paper towel into a clean, 2 qt. Mason jar. This is the first filtering. Allow to settle for another 3 weeks or so and do a second filtering with paper coffee filters.

After filtering through paper coffee filters, the liqueur should be clarified and ready to bottle.

You can make a great cocktail with this liqueur – the Pomegranate Daiquiri.