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, remove the stems and scald them briefly with boiling water.
2. Drain well and layer in a glass with the rock candy. Place cinnamon in between and pour gin over it so that the fruits are covered. Then close. Put in a cool place and shake every now and then so that the rock candy dissolves. After about 4 weeks
3. ready to drink.