Summary

Ingredients

• 1 ½ kg mirabelle plums, fully ripe
• 250 g rock suar, brown
• 1 liter schnapps (fruit brandy) or gin

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Instructions

1. Wash and cut the mirabelle plums, discarding any that are not fully ripe or are damaged.
2. Pour the mirabelle plums into a glass jar. Add the rock sugar on top, then pour in the schnapps (fruit brandy) or gin. Place the jar in a cool, dark place and shake it gently every 1-2 weeks for 8 weeks.
3. After 8 weeks, strain the liqueur through a coffee filter lined with filter paper into bottles. Store the bottles in a cool, dark place for 4-6 weeks before serving.