Plum brandy
- Miriam Nice
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Makes approx. 1 x 750ml bottle
Easy
Prep: 15 mins
plus 3 weeks infusing
A star rating of 4.3 out of 5.3 ratingsRate
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Make a bottle of homemade plum brandy. It's a great way to use up a glut of plums, plus it'll keep for two months and will make a welcome gift for brandy lovers
Dairy-free
Egg-free
Gluten-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
350g plums
halved and destoned
-
175g white caster sugar
-
700ml brandy
-
½ cinnamon stick
-
1 star anise
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Nutrition: Per serving
- kcal65
- fat0g
- saturates0g
- carbs5g
- sugars5g
- fibre0g
- protein0g
- salt0g
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Method
-
step 1
Make sure the plum halves are clean and dry, then put them in a large sterilised glass jar. Add the sugar, brandy, cinnamon stick and star anise. Seal and gently rotate the jar to help dissolve the sugar.
-
step 2
Continue to gently shake or rotate the jar (trying not to bash the fruit too much) every day for a week.
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step 3
Once the sugar has dissolved, leave it in a cool dark cupboard for another 2 weeks to infuse.
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step 4
Strain the mixture through a sieve lined with muslin, kitchen paper or coffee filter paper. Discard the plums, any fruit pulp and the spices, and pour the strained brandy into a bottle. Will keep for two months.
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A star rating of 4.3 out of 5.3 ratings
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