Slivovitz Plum Brandy Recipe 335

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SLIVOVITZ



Slivovitz image

Slivovitz is a plum schnapps or brandy made all across Eastern Europe and -- under different names -- in Germany, France and Italy.

Provided by Adapted from a recipe by Cathy Barrow

Yield 1

Number Of Ingredients 5

2 1/2 pounds Italian prune plums (quetsch)
1 1/2 cups sugar
1 3-inch cinnamon stick
2 1-inch pieces lemon peel
4 cups vodka or everclear grain alcohol, plus more as needed

Steps:

  • 1 Use a sharp paring knife to pierce the fruit through to the pit, cutting each plum 3 or 4 times and examining each one to make sure it's perfect
  • 2 (Bruised fruit ferments too quickly
  • 3 )
  • 4 Pack the fruit into the jar(s) and add the sugar, cinnamon stick and lemon peel
  • 5 Pour in enough vodka or grain alcohol to cover the plums, and cap the jar securely
  • 6 Every day for 2 weeks, invert the jar
  • 7 It's a good idea to place the jar in a bowl, to contain any leakage, then pour the contents of the bowl back into the jar
  • 8 At the end of 2 weeks, the sugar will have dissolved
  • 9 Place the jar in a closet or other dark space for 90 days
  • 10 Strain the finished slivovitz through a coffee filter and transfer it to a storage container or gift bottles

Nutrition Facts : Calories calories, Fat g, Carbohydrate g, Cholesterol mg, Fiber g, Protein g, SaturatedFat g, ServingSize 1 Serving, Sodium mg, Sugar g

SLIVOVITZ- PLUM BRANDY RECIPE - (3.3/5)



slivovitz- plum brandy Recipe - (3.3/5) image

Provided by Jody

Number Of Ingredients 5

2 1/2 pounds quetsch (italian prune plums)
1 1/2 cups sugar
1 3-inch cinnamon stick
2 1-inch pieces lemon peel
4 cups vodka or everclear grain alcohol, plus more as needed

Steps:

  • Directions Use a sharp paring knife to pierce the fruit through to the pit, cutting each plum 3 or 4 times and examining each one to make sure it's perfect. (Bruised fruit ferments too quickly.) Pack the fruit into 2 quart jar(s) and add the sugar, cinnamon stick and lemon peel. Pour in enough vodka or grain alcohol to cover the plums, and cap the jar securely. Every day for 2 weeks, invert the jar. It's a good idea to place the jar in a bowl, to contain any leakage, then pour the contents of the bowl back into the jar. At the end of 2 weeks, the sugar will have dissolved. Place the jar in a closet or other dark space for 90 days. Strain the finished slivovitz through a coffee filter and transfer it to a storage container or gift bottles.

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