Slivovitz Plum Brandy Recipe 335
SLIVOVITZ
Slivovitz is a plum schnapps or brandy made all across Eastern Europe and -- under different names -- in Germany, France and Italy.
Provided by Adapted from a recipe by Cathy Barrow
Yield 1
Number Of Ingredients 5
Steps:
- 1 Use a sharp paring knife to pierce the fruit through to the pit, cutting each plum 3 or 4 times and examining each one to make sure it's perfect
- 2 (Bruised fruit ferments too quickly
- 3 )
- 4 Pack the fruit into the jar(s) and add the sugar, cinnamon stick and lemon peel
- 5 Pour in enough vodka or grain alcohol to cover the plums, and cap the jar securely
- 6 Every day for 2 weeks, invert the jar
- 7 It's a good idea to place the jar in a bowl, to contain any leakage, then pour the contents of the bowl back into the jar
- 8 At the end of 2 weeks, the sugar will have dissolved
- 9 Place the jar in a closet or other dark space for 90 days
- 10 Strain the finished slivovitz through a coffee filter and transfer it to a storage container or gift bottles
Nutrition Facts : Calories calories, Fat g, Carbohydrate g, Cholesterol mg, Fiber g, Protein g, SaturatedFat g, ServingSize 1 Serving, Sodium mg, Sugar g
SLIVOVITZ- PLUM BRANDY RECIPE - (3.3/5)
Provided by Jody
Number Of Ingredients 5
Steps:
- Directions Use a sharp paring knife to pierce the fruit through to the pit, cutting each plum 3 or 4 times and examining each one to make sure it's perfect. (Bruised fruit ferments too quickly.) Pack the fruit into 2 quart jar(s) and add the sugar, cinnamon stick and lemon peel. Pour in enough vodka or grain alcohol to cover the plums, and cap the jar securely. Every day for 2 weeks, invert the jar. It's a good idea to place the jar in a bowl, to contain any leakage, then pour the contents of the bowl back into the jar. At the end of 2 weeks, the sugar will have dissolved. Place the jar in a closet or other dark space for 90 days. Strain the finished slivovitz through a coffee filter and transfer it to a storage container or gift bottles.
PLUM BRANDY
Make a bottle of homemade plum brandy. It's a great way to use up a glut of plums, plus it'll keep for two months and will make a welcome gift for brandy lovers
Provided by Miriam Nice
Categories Drink
Time 15m
Yield Makes approx. 1 x 750ml bottle
Number Of Ingredients 5
Steps:
- Make sure the plum halves are clean and dry, then put them in a large sterilised glass jar. Add the sugar, brandy, cinnamon stick and star anise. Seal and gently rotate the jar to help dissolve the sugar.
- Continue to gently shake or rotate the jar (trying not to bash the fruit too much) every day for a week.
- Once the sugar has dissolved, leave it in a cool dark cupboard for another 2 weeks to infuse.
- Strain the mixture through a sieve lined with muslin, kitchen paper or coffee filter paper. Discard the plums, any fruit pulp and the spices, and pour the strained brandy into a bottle. Will keep for two months.
Nutrition Facts : Calories 65 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar
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