Plumliquor 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
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
MY MOM'S PLUM BRANDY
Make and share this My Mom's Plum Brandy recipe from Food.com.
Provided by Mirj2338
Categories Beverages
Time P1m11DT20m
Yield 4 quarts
Number Of Ingredients 3
Steps:
- Rinse the plums (do not scrub away the white bloom) and cut out the pits.
- Place in a large crock or one or more large jars.
- Pour in as much of the sugar as the container can hold.
- Cover loosely (I believe the traditional cover is several layers of cheesecloth but I've done fine with a regular lid that is left unscrewed) and let it ferment at room temperature for six weeks.
- As the mixture liquefies keep adding sugar until it is used up.
- Strain the liquid (reserving the pulp) and mix it with the whiskey and bottle it up.
- My mother always uses a cheap whiskey and allowed the mixture to age in the bottle for many months.
- However, using a good whiskey makes it drinkable right away--especially important for the first batch.
- It keeps indefinitely--if you make enough.
Nutrition Facts : Calories 2403.1, Fat 1.3, SaturatedFat 0.1, Carbohydrate 618.7, Fiber 6.4, Sugar 611.5, Protein 3.2
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