The mirabelle plums are washed and cut with a knife. Make sure that only ripe and undamaged fruits are used.
The mirabelle plums are poured into a glass jar and the rock sugar is poured on top. Finally the fruit brandy is added. The batch is placed in a cool, dark place for 8 weeks. Occasionally shake the glass so that the contents mix again.
After this time, the liqueur is poured through a coffee filter provided with filter paper and poured into prepared bottles. The bottles must rest in a cool, dark place for another 4-6 weeks before serving.