Best Slivovitz Plum Brandy Recipes

slivovitz- plum brandy Recipe - (3.3/5) image

Provided by Jody

Number Of Ingredients 5

2 1/2 pounds quetsch (italian prune plums)
1 1/2 cups sugar
1 3-inch cinnamon stick
2 1-inch pieces lemon peel
4 cups vodka or everclear grain alcohol, plus more as needed

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 image

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