PLUM LIQUEUR
Another Liqueur I have been wanting to try. Every year I try to remember to make this with my excess of plums and every year I still forget! It takes up to 2 months before this can be consumed. If using corks paraffin was can be used for the seal, cool and dry filled bottle and dip the neck of the bottle into melted paraffin wax to cover the cork about 1.2 inch down the neck of the bottle.
Provided by Tisme
Categories Beverages
Time P2m2D
Yield 3-4 cups
Number Of Ingredients 3
Steps:
- Prick the plums very well and put in a jar or bottle with the sugar. Cover tightly and leave to stand for 2-3 days or until the juice runs freely.
- Pour in the gin and cover tightly. Leave in a warm place for about 2 months.
- Strain, squeezing out as much juice as possible, and pour into sterilized bottles and cork tightly.
Nutrition Facts : Calories 1080.1, Fat 0.5, Sodium 5, Carbohydrate 152.3, Fiber 2.3, Sugar 149.6, Protein 1.2
PLUM LIQUOR
Make and share this Plum Liquor recipe from Food.com.
Provided by Kitchen Witch Steph
Categories Beverages
Time P16DT10m
Yield 3 cups, 24 serving(s)
Number Of Ingredients 3
Steps:
- Wash and quarter the plums. Fill them in a 4-quart mason jar.
- Add 3 cups of dark rum and 4 cups of sugar.
- Turn the jar once every day for 15 days to allow the sugar to dissolve.
- Filter out the fruit bits after 16 days.
- Plum Liquor is ready.
Nutrition Facts : Calories 243.8, Fat 0.3, Sodium 0.3, Carbohydrate 45.9, Fiber 1.5, Sugar 44.2, Protein 0.8
TANGY PLUM LIQUEUR
Sweet succulent plum-flavored liqueur for great gifts, to indulge in by itself, or for plumtinis!
Provided by Belinda
Categories Drinks Recipes Liqueur Recipes
Time P21DT1h
Yield 80
Number Of Ingredients 5
Steps:
- Layer half the plums into the bottom of a very large jar with a lid, pressing the plums down as tightly as possible. Pour half the sugar over the plums, then half the vodka over the sugar. Sprinkle on half the vanilla extract, and place about half the orange peel pieces into the jar. Layer the rest of the plums into the jar, pressing them down, and top them with the remaining sugar, vodka, vanilla extract, and orange peel pieces. Screw on the jar lid.
- Using an unscented candle, drip a coating of wax around the jar lid to prevent leaking. Cover the jar with a dark-colored towel. Place the jar on its side in a dark, cool place, and turn the jar every day for 21 days, replacing the towel to keep out light.
- After 21 days, strain out the liqueur from the plums and peel with a fine strainer lined with cheesecloth, and bottle the liqueur in attractive bottles with tight-fitting caps.
Nutrition Facts : Calories 73.5 calories, Carbohydrate 11.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.1 mg, Sugar 11.4 g
PLUM LIQUEUR RECIPE
The Best Plum Liqueur Recipe From CrystalMixer
Provided by Crystal Mixer
Categories Drink
Time 4m
Yield 1
Number Of Ingredients 4
Steps:
- 1. Wash plums and pat dry, cut in half or smaller, and pit. Place in an aging container, pour sugar over, and stir. Add vodka and brandy, stirring to partly dissolve sugar. Cap container and place in a cool, dark place for 2 months, stir occasionally. 2. Place a strainer over a large bowl and strain liqueur. Press the liquid from the plums with the back of a wooden spoon, and discard plum pulp. Re-strain liqueur through cloth until clear, and bottle as desired. 3. Plum liqueur is ready for drinking or cooking, however for best results, age for another month.
- Finally, just enjoy your drink!
Nutrition Facts : Calories 177
PLUM GIN
Make a batch of plum gin using a glut of fruit from the garden - it can be enjoyed on its own, in a G&T or mixed with lemon juice and sugar syrup for a plum gin sour
Provided by Anna Glover
Categories Drink
Time 20m
Yield makes 1 litre
Number Of Ingredients 3
Steps:
- Wash the plums and remove any leaves and stalks. Pierce the plums all over with a fork or the tip of a sharp knife, then halve (leave the stones in). Tip into a large, sterilised, sealable jar (about 2 litres) with a wide neck - the plums should easily fit inside. Alternatively, divide between two smaller jars.
- Sprinkle over 150g sugar and add the gin (reserve the gin bottle if you're planning to decant the plum gin back into it later). Seal the lid and give the jar a good shake. Store in a cool, dark place for at least a month, giving it a shake every few days for the first week or so to mix everything together and dissolve the sugar.
- Check the flavour after a month and continue to infuse if you prefer a stronger flavour - it can be left for up to three months. Or, add another 50g sugar and leave for two or three weeks if you prefer it sweeter. When you're happy with the flavour, strain the gin through a fine mesh cloth or muslin into a clean bottle and discard the fruit (you can also eat the boozy plums alongside sponge cakes or ice cream). Store in a cool, dark place. Drink on its own, in a G&T or mix with lemon juice and sugar syrup for a plum gin sour.
Nutrition Facts : Calories 67 calories, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar
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