Elite life
Plum Liqueur Recipes |
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Plum Liqueur 1 Ingredients: 2 lb Damson plums, pitted and chopped 2 cup sugar 2 cups vodka 1 cup water 1 cup brandy Instructions: Mix plums and sugar together so sugar is dissolved. Add plums and all other ingredients to aging container and allow to age for 3 months. Shake container once in a while. Strain off liquid and squeeze plums to gather juice, add all ingredients back to container. Age an additional month if you can stand it. |
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Plum Liqueur 2 Ingredients: 1½ pounds Fresh plums 2 cup Vodka 1½ cup Sugar syrup 1 pinch Cinnamon Instructions: Plums can be found from May to August. Choose rich colored ones ranging from fairly firm to slightly soft. Avoid hard, shriveled, poorly colored, soft, bruised or split ones. Halve and pit plums and combine in jar with vodka (gin may be used also), sugar syrup, and cinnamon. Cover and invert jar daily until sugar is disolved (about 4 days). Place in a cool dark place for 3 months. Occasionally shake gently. Strain. Ready to serve. |
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Plum Liqueur 3 Ingredients: 2 lb. plums 2 cups sugar 2 cups vodka 1/2 cup brandy Instructions: Wash plums and pat dry. Cut plums in half or quarters and remove the pits. Place plums in glass or porcelain container for aging. Pour sugar over plums and stir. Add vodka and brandy and stir to dissolve sugar. Cap container and place in a cool, dark place for 2 months turning the container upside down then upright daily. Strain liqueur. Press liquid from plums with the back of a wooden spoon. Discard plum pulp. Strain liqueur through cloth until clear. Ready for drinking, bottling or cooking but best if aged another month. |
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Plum Liqueur 4 Ingredients: 4 quarts plums 4 cups sugar 3 cups dark rum Instructions: Take a 4 quart mason jar, and fill it with plums that have been washed and quartered. Add 4 cups of sugar and three cups of dark rum. Store the jar on its side, turning once every day for 16 days to get the sugar to dissolve. After 16 days, filter out the fruit bits and bottle. |
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Umeshu Ingredients: 2 1/4 lbs unripe ume plums 2 lbs rock sugar 7 1/2 cups shochu (35% alcohol) Instructions: Wash ume plums and remove the black bits from ume, using a bamboo stick. Dry ume plums with a towel. Wash a large glass jar well and dry it out under the sun. Place ume plums in the jar. Put rock sugar over the ume plums. Pour shochu in the jar. Seal the jar and store it in a dark, cool place. It will be ready in three months. |
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