Plum Liqueur According To Dscho
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 d 21 hrs 13 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 ½ kg plums
- 1 vanilla pod (s)
- 2 cinnamon stick (s)
- 500 g suar, brown, unrefined
- 3 bottles double grain, 0.7 l each, 8%
Print Recipe
Pin Recipe Instructions
- Wash the plums, pat dry, cut in half and stone. Put the plums together with the rock sugar in a large container with a capacity of approx. 4 liters, shake once and let it steep for two to three hours.
- Then add the vanilla pod, halved lengthways and cut into pieces, and the cinnamon sticks to the sugared plums and pour the grain over them.
- Seal the jar and let it steep for six to eight weeks. During this time, toss from time to time so that the sugar dissolves more quickly.
- After the six weeks, first strain the liqueur through a fine sieve and then through a permanent filter or something similar. Fill the filtered liqueur into sealable bottles and let it rest for at least four weeks.
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