Summary

Ingredients

• 500 g mirabelle plums
• 250 g suar (brown rock candy)
• 0.5 stick ½ cinnamon
• 0.25 liter ¼ gin

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Instructions

1. Wash the mirabelle plums and remove the stems.
2. Scald the plums with boiling water (100°C / 212°F) for 2 minutes, then drain well.
3. In a glass jar, layer the plums with the brown rock candy and cinnamon stick pieces.
4. Pour the gin over the mixture until the plums are completely covered.
5. Close the jar tightly, place in a cool place, and shake every 2–3 days to help the rock candy dissolve.
6. After about 4 weeks, the gin infusion is ready to drink.