Spiced Plum Liqueur ( 2 litres)

A warming drink for cold nights from ” The Modern Preserver” by Kylee Newton. You can also use it in stewed fruit, baking or marinating. It will keep for 1-2 years – if it last’s that long. Serve in a tumbler with ice.

Spiced Plum Liqueur ( 2 litres)
Print Recipe
Spiced Plum Liqueur ( 2 litres)
Print Recipe
  1. Quarter the plums and discard the stones. Put the plums into a cooled dry 2 litre sterilised jar. Add the sugar and spices and stir together.
  2. Add the vodka and brandy. Seal the jar and rock in gently.
  3. Leave to macerate in a dark place at room temperature for up to 2 months, gently shaking the mixture daily for one week to dissolve the sugar then once a week thereafter.
  4. After this time strain through a fine meshed sieve, pressing with the back of a spoon and discarding any pulp.
  5. Restrain through a muslin lined fine meshed sieve to make the liqueur even clearer, then return to you cleaned and sterilised jar and store for a further month.
  6. Strain a third time using a double muslin lined fine meshed sieve. Pour into cooled, dry sterilised bottles and seal.
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