Loquat liqueur (seeds)

Don't fear the number of seeds, the way that loquats seed (from 2 to 4-5 in each fruit) you won't need more than 20 loquats.

Wash, dry using a clean towel and peel the loquats that you are going to use whole.

Crumble the seeds using a mortar and pestle into small pieces but not grind them too much.

Use a glass bottle (that has at least 1.5 l capacity, a wide mouth and seals thoroughly) to put the seeds in first and then the whole loquats. 

Add the pure alcohol, seal the bottle and place it in a cool and dark place (a cool cupboard is a good choice) for about six weeks. Remember to shake it from time to time.

After six weeks, filter the contents of the bottle carefully using a cheesecloth or a clean kitchen towel to remove all the solid ingredients.

At the same time, prepare a syrup with the water and sugar (heat the water together with the sugar until it dissolves completely).

Let the syrup cool and add it to the flavored pure alcohol.

Empty it in the glass container that you are going to store it in, seal thoroughly and let it in the same -cool and dark- place for an additional 4-5 weeks, making sure to shake the bottle every so often.

After this time has passed the liqueur is ready to use. Serve chilled. It is ideal for sweets that contain cream and fruits.