Licor de Membrillo: Quince Infused Rum

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Last year I performed a quince wine experiment that resulted in a rather terrible quince vinegar instead. An effort not worth all the physical labor put into grating a rather large quantity of quince.

This year, I decided to play it safe with licor de membrillo instead, a fragrant, slightly sweet rum infusion with hints of anise and vanilla. Served very cold, it is a full cocktail in itself.

The alcohol in this recipe is sweetened at the beginning of the infusion, rather than afterwards for one simple reason. Adding the syrup after the liquor has rested overpowers the fruit, instead of creating a well rounded infusion.

Licor de Membrillo - Quince Infused Rum

  • 2 cups filtered or distilled water
  • 2¬†cups granulated sugar¬†
  • 1 large quince, approx. 300 g
  • 1 vanilla bean
  • 2 star anise
  • 1 lt. light/silver rum or aguardiente

Make a simple syrup by simmering the water and sugar together for approximately 5 minutes, or until the liquid has thickened. Cool completely.


Peel quince and using a box grater, grate coarsely, avoiding the core. Place the grated fruit in a gallon container. Cut the vanilla bean open lengthwise. Scrape the seeds into the container and add the pod. Lightly crush the star anise open before adding to container.

Pour the simple syrup and rum over the grated quince and spices. Seal well, place on a nice warm and sunny windowsill, and forget about it for 20 days.

Filter through a fine mesh strainer. Keep refrigerated and enjoy.

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