Plum liqueur is that alcoholic drink that perfectly complements the end of the meal when serving desserts or even becomes part of them. Also, this alcohol can be served as an aperitif. In industrial production back in Soviet times, this drink could be purchased in the capital of Lithuania Vilnius. At home, everyone is able to create liquor to their taste. Below is the preparation of this drink according to the most popular recipes.
Selection and preparation of ingredients
The ripened fruits of plums of late or mid-late dessert varieties are selected: Mirabelle, Greenclod, Ugorka. They give the liquor spicy tones, enhanced sweetness and richness of taste. Mature, but not rotten, and non-wormy fruits are chosen, which are thoroughly washed and halved, removing the bones.
Did you know? Liquor — varied beverage composition. The alcohol content in it varies from 15 to 75 °, and sugar from 25 to 60%.
For the “degree” you will need alcohol, the amount of which varies, depending on the recipes. In the simple case, homemade moonshine is needed, in others, store vodka or alcohol. To make a sweet drink you can’t do without sugar - it is better to take dry and crumbly, without lumps. Cloves and cinnamon are also needed.
The best recipes
The most popular recipes change the ingredients and cooking methods.
Simple recipe
12 (100 ml each) 60 min
Nutritional and energy value per 100 g:
- The fruits are washed, the stalks are removed, and the bones are removed.
- Plum halves are crushed to a state of gruel. This can be done with a blender, mixer, meat grinder or slicer for mashed potatoes.
- Place the mass in a three-liter bottle, pour sugar and mix thoroughly.
- Close the jar with a capron lid and place for 3 days in a bright and warm place, preferably on a lighted window sill.
- Add moonshine or diluted alcohol, mix and clean in a dark and cool place (cellar, underground) for 5-6 weeks.
- Filter the liquid through gauze, and then through cotton wool to obtain transparency.
- Bottle, cork and store in the basement for up to 2 years.
Did you know? The drink was received in the Middle Ages as a result of research by the alchemists of the "elixir of life." In this regard, many ancient trademarks of this drink bear religious names.
Vodka Plum Liquor
10 (100 ml each) 60 min
Nutritional and energy value per 100 g:
- Plums are washed, stalks, seeds are removed, and then put into the bottle.
- Sugar, clove buds and cinnamon (powder or sticks) are added.
- The jar is closed and placed in a dark place for 90 days, during which the contents must be shaken periodically to accelerate fermentation.
- The finished liquor is filtered through cheesecloth and cotton wool, bottled, corked and put away in a storage place. You can taste it in a couple of days.
Important! The fruits can be left whole, but for better juice formation they need to be pierced in several places with a toothpick or large needle.
Liquor / tincture
20 (100 ml each) 30 min
allspice (peas)
3-4 pcs.
Nutritional and energy value per 100 g:
The plum (preferably Ugorka) is washed and wiped with a natural cloth. Plums thrown several times with a toothpick are thrown into a jar of vodka.
Boil water, add sugar there (you can add a bag of vanilla sugar) and mix until completely dissolved.
Allspice is added to the jar with plums. Syrup is poured into a container with vodka and plums, mixed.
The jar is closed with a lid and stored in a dark place for 3 weeks. Shake the contents daily.
Filter the tincture through cheesecloth, squeeze the fruits. The resulting liquor is bottled and stored in the pantry.
The plum (preferably Ugorka) is washed and wiped with a natural cloth. Plums thrown several times with a toothpick are thrown into a jar of vodka.
Boil water, add sugar there (you can add a bag of vanilla sugar) and mix until completely dissolved.
Allspice is added to the jar with plums. Syrup is poured into a container with vodka and plums, mixed.
The jar is closed with a lid and stored in a dark place for 3 weeks. Shake the contents daily.
Filter the tincture through cheesecloth, squeeze the fruits. The resulting liquor is bottled and stored in the pantry.Video recipe
Filling
20 (100 ml each) 15 min
Nutritional and energy value per 100 g:
Rinse the plums, halve and remove the seeds.
Fold halves of fruit in a bottle, pouring layers of sugar.
Cover the jar with a cloth and leave for a day to form a syrup. The container must be shaken periodically so that the syrup moistens the layers of plums.
Add vodka to the bottle, mix well or shake.
The jar is covered and cleaned for a month in the basement. Every week, pour the liquor into a bowl or pan and return it back to the bank.
After a month, the filter is filtered, bottled and corked.
Rinse the plums, halve and remove the seeds.
Fold halves of fruit in a bottle, pouring layers of sugar.
Cover the jar with a cloth and leave for a day to form a syrup. The container must be shaken periodically so that the syrup moistens the layers of plums.
Add vodka to the bottle, mix well or shake.
The jar is covered and cleaned for a month in the basement. Every week, pour the liquor into a bowl or pan and return it back to the bank.
After a month, the filter is filtered, bottled and corked.Video recipe
Features of storage of blanks
As can be seen from each recipe, the storage of all liquors at home, after careful filtration, is carried out in small containers (0.5–1 l) in cool and dark rooms. Shelf life of this alcoholic beverage is short - 1-2 years, because under the influence of sucrose fermentation leads to the destruction of nutrients.
Important! If plum kernels were used in the manufacture, the shelf life of such a drink is minimal. It is advisable to use it immediately after reaching readiness.
A plum liqueur will delight family and friends with long winter evenings, recalling the summer and the sun. Cooking will not take much time, and the pleasure of a tasty, sweet and slightly tart taste will give food pleasure and good emotions.
