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. The mirabelle plums are washed and cut with a knife. Make sure that only ripe and undamaged fruits are used.
2. 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.
3. 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.