Ingrédients pour My Mom's Plum Brandy
- Italian Plums
- 2-4 cups granulated sugar
- 1-1.5 cups whiskey (good quality preferred, cheaper will also work)
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Comment préparer My Mom's Plum Brandy
- Rinse 2 lbs of ripe plums thoroughly and carefully remove the pits.
- Place the pitted plums in a large, sterilized 2-gallon crock or several large, sterilized jars.
- Add 2 cups of granulated sugar to the plums.
- Loosely cover the crock/jars with cheesecloth secured with a rubber band. Let it ferment at room temperature (ideally 68-72°F) for six weeks, stirring gently every other day.
- As the mixture liquefies, gradually add more sugar (up to 4 cups total, or to your desired sweetness), ensuring it is completely dissolved. This might take several additions. If the mixture appears too thin after the six weeks of fermentation, allow it to ferment for an additional week or two. If mold appears, discard it.
- Once the fermentation is complete (the bubbling subsides), carefully strain the liquid through a fine-mesh sieve or cheesecloth lined strainer into a clean container.
- Add 1 cup of good quality whiskey (or 1.5 cups of cheaper whiskey for a more pronounced plum flavor) to the strained liquid.
- Bottle the liqueur. If using a good quality whiskey, it's ready to enjoy immediately. For a smoother, more complex flavor, allow it to age in the bottle for several months or even longer.
- Properly stored, your plum brandy liqueur will keep indefinitely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
2446g
Fat
0g
Carbs
206g
