Best Plum Liqueur Recipes
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
SLIWKOWKA CZYLI NALEWKA ZE SLIWEK (POLISH PURPLE PLUM LIQUEUR)
Delicious homemade plum liqueur. It needs 6 months to develop but after that you can enjoy it poured over ice cream or sponge cakes. Try dipping the plums from the liqueur into melted chocolate. Delicious!
Provided by olenka
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time P2DT3h28m
Yield 16
Number Of Ingredients 6
Steps:
- Place plums in a glass carboy used for brewing. Pour in 2 cups plus 2 tablespoons rectified alcohol and 2 cups plus 2 tablespoons vodka. Seal and store in a cool, dark place for 5 weeks.
- Stir sugar into the carboy. Seal and store in a cool, dark place for 4 weeks.
- Strain liqueur through a sieve lined with muslin cloth. Pour liqueur into bottles, seal, and store in a cool, dark place for at least 3 months before using.
Nutrition Facts : Calories 262.7 calories, Carbohydrate 25.2 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.4 g, Sodium 0.6 mg, Sugar 24.4 g
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 SORBET WITH BLACK-CURRANT LIQUEUR
Provided by Bon Appétit Test Kitchen
Categories Liqueur Ice Cream Machine Dessert Low Fat Low Cal High Fiber Frozen Dessert Currant Plum Summer Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- Stir sugar and 1 cup water in small saucepan over medium heat until sugar completely dissolves. Boil until syrup is reduced to generous 1 cup, about 6 minutes. Chill simple syrup until cold.
- Puree plums in processor until smooth. Pour mixture through medium-mesh strainer set over 4-cup measuring cup, pressing on solids to extract as much pulp and liquid as possible. Discard solids in strainer. Stir chilled simple syrup and 1/4 cup crème de cassis into plum puree. Transfer to ice cream maker and process according to manufacturer's instructions. Spoon mixture into freezer container; cover and freeze until firm, at least 2 hours and up to 4 days.
- Scoop sorbet into 4 dessert glasses or small bowls. Drizzle with additional crème de cassis, if desired.
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