Summary

Ingredients

• 400 g plum (s) (Zibarten), yellow
• 700 ml grain 32%
• 100 g cane suar
• 100 g rock suar, white
• 1 point vanilla sugar

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Instructions

1. Wash and stone the cicarbons and place in a larger container with all the other ingredients. Store this in the dark and only open it after the rest period of 6 - 8 weeks has ended. Then fill the liqueur.
2. The recipe for Zibarten liqueur made from red fruits and another preparation can be found on my profile.