Best Plum Liquor Recipes

POLISH PLUM NALEWKA CORDIAL RECIPE

Steps:

• Gather the ingredients.
• Place plums in a gallon jar. Pour half of the vodka into a large saucepan. Add cinnamon sticks and cloves. Let it warm over very low heat.
• Dissolve sugar in warm vodka.
• Remove from heat and cool to room temperature.
• Pour vodka mixture over pitted plums in a gallon jar. Add remaining vodka. Screw cap on tightly and let sit for three months.
• If prepared in summer, leave fruit in vodka mixture until just before Christmas Eve for full, fruity flavor. Strain and serve in cordial glasses.
• Don't throw away the fruit! Use a few pieces of the fruit in your Christmas compote , serve it over ice cream, yogurt, pound cake, or make an open-faced coffee cake using the dough from this Polish sweet roll recipe .

PLUM LIQUEUR RECIPE

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!

PLUM LIQUOR

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.

PLUM GIN

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.

PLUM LIQUEUR

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.