Plum Liqueur
Homemade plum liqueur infused with vodka, sugar syrup, and a pinch of cinnamon. Just 30 minutes of prep, then 3 months of patience - worth every day of the wait.
YIELD
3 cupsPREP
30 minCOOK
0 minREADY
3 minHomemade plum liqueur is one of those deeply satisfying kitchen projects where almost all the work is done for you - you just have to wait.
Four ingredients go into a jar: ripe fresh plums, vodka (or gin if you prefer a more botanical edge), sugar syrup, and a pinch of cinnamon. Flip the jar daily for four days until the sugar fully dissolves, then tuck it somewhere cool and dark for three months.
What comes out is a glossy, deep-ruby liqueur with the concentrated sweetness of summer stone fruit. Sip it straight, pour over ice, or drizzle over vanilla ice cream.
Kitchen Tips
- Choose plums that are richly colored and slightly soft - under-ripe fruit gives a flat, tart result
- Gin makes a great substitute for vodka if you want more botanical complexity
- The longer you leave it past 3 months, the smoother and more integrated the flavor becomes
Ingredients
Directions
Plums can be found from May to August.
Choose rich coloured ones ranging from fairly firm to slightly soft.
Avoid hard, shriveled, poorly coloured, 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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