Hard Dessert

Viryta (Lithuanian Honey Liqueur)

Name: Viryta (Lithuanian Honey Liqueur)
Prep time: 24 min
Cook time: 109 min
Total time: 133 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 1 lemon; 1 orange; 1 pound honey; 3.5 cups bottled water; 3 cups white sugar; 3 tablespoons caraway seeds; 25 whole cloves; 1 tablespoon vanilla extract; 4 teaspoons ground cinnamon; 2 teaspoons ground nutmeg; 2 pintss 190 proof grain alcohol

Total Time

2h 13m

24m prep · 109m cook

Servings

4 people

Rating

—

Difficulty

Hard

18 views

Gluten Free Kosher Vegetarian Dairy Free Gluten-Free Fried unknown sweet sugary european greek middle eastern region kosher sour plant_based

This is a sweet, very potent beverage that can be found at Lithuanian festivals and Lithuanian social clubs in Baltimore. They usually pronounce it 'VIT-a-tis'. Viryta is usually homemade by descendants of Lithuanian immigrants, using recipes that have been handed down through the generations, and is a popular commodity around the holidays. It took me years to finally get someone to teach me how to make it; most of the people around Baltimore who make it are very secretive about their family recipes! I'd probably catch an earful if she knew I posted it online!

Ingredients

1 lemon
1 orange
1 pound honey
3.5 cups bottled water
3 cups white sugar
3 tablespoons caraway seeds
25 whole cloves
1 tablespoon vanilla extract
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 pintss 190 proof grain alcohol

Instructions

1

Peel orange and lemon in a circular motion in a large strip. Place peels in a warm, dry area to dry for 24 hours.
2

Stir honey, 1 cup water, sugar, caraway seeds, cloves, vanilla extract, cinnamon, and ground nutmeg together in a large pot; bring to a rolling boil, reduce heat to low, and simmer for 45 minutes. Add dried orange and lemon peels to honey mixture; continue to simmer for 15 minutes.
3

Remove from heat; discard fruit peels. Stir grain alcohol and remaining 2 1/2 cups water into honey mixture. Transfer mixture to a glass container and tightly cover with a lid. Place in a cool location out of direct sunlight and let set, gently swirling container every few days, for 1 week.
4

Strain mixture through double-layered cheesecloth to remove sediment. Pour liqueur into bottles or decanters and seal.