Homemade Vegan Alchermes (Alkermes)
A vegan homemade version of the traditional ruby-red Italian liqueur used in Zuppa Inglese, infused with warm spices, orange, vanilla, and rose water without cochineal or carmine.
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Servings: 4 cups
Equipment
- Large glass jar with lid
- Mortar and pestle or spice grinder
- Small saucepan
- Fine-mesh strainer
- Cheesecloth or coffee filter
- Clean glass bottles
Ingredients
Spice Infusion
- 1 cinnamon stick broken into pieces
- 1 tablespoon coriander seeds
- 3/4 teaspoon whole cloves
- 1/2 teaspoon ground mace
- 3/4 teaspoon aniseed
- 5 green cardamom pods lightly crushed
- Zest of 1/2 orange removed in strips
- 1/4 vanilla bean split lengthwise
- 1 1/2 cups vodka
- 3/4 cup filtered water
Sweetening and Finishing
- 1 3/4 cups organic cane sugar
- 1 cup filtered water
- 1/4 cup rose water
- Vegan red food coloring carmine- and cochineal-free, as needed
Instructions
- Lightly crush the cinnamon, coriander, cloves, aniseed, and cardamom so the spices are opened up but not reduced to a fine powder.
- Add the crushed spices, mace, orange zest, and vanilla bean to a clean glass jar. Pour in the vodka and 3/4 cup filtered water, seal, and gently swirl to combine.
- Store the sealed jar in a cool, dark place for 7 days. Gently swirl the jar once each day.
- After 7 days, combine the sugar and remaining 1 cup water in a small saucepan. Warm just until the sugar has completely dissolved, then cool the syrup to room temperature.
- Pour the cooled syrup into the infused vodka, reseal the jar, and let it rest for another 24 hours.
- Strain through a fine-mesh strainer lined with cheesecloth. For a clearer liqueur, strain it again through a coffee filter.
- Stir in the rose water. Add vegan red food coloring a little at a time until the liqueur reaches a deep ruby-red color.
- Transfer to clean bottles, seal, and let the Alchermes rest for at least 1 more day before using. The flavor will continue to mellow as it sits.
Notes
Traditional Alchermes is often colored with cochineal or carmine, which is insect-derived and not vegan. Use only coloring specifically confirmed to be carmine- and cochineal-free.|This recipe is a vegan adaptation inspired by David Scott Allen's Alkermes recipe at Cocoa & Lavender: https://cocoaandlavender.com/recipe-for-alkermes/|This batch is intentionally smaller than the source recipe and makes about 4 cups, enough for several desserts.|Use organic cane sugar if you prefer sugar that has not been processed with bone char.|Store tightly sealed in a cool, dark place.