Homemade plum liqueurs with and without vodka

Homemade plum liqueur is relatively simple to make, yet the drink has a wonderful smell and a pleasant, light taste. We will look at the two best manufacturing recipes. For the first you need vodka or other strong alcohol, for the second - only sugar and water. In any case, it turns out to be a good dessert alcohol.

Fruits of any variety are suitable (blue, yellowish, reddish), but it is preferable to use Hungarian, Renclod, Mirabelle, Canadian or egg plum. The main condition is that all plums must be ripe, but not overripe (otherwise, due to the high pectin content, a jelly-like mass will result) without signs of spoilage or mold. Before production, the berries are painstakingly sorted. Even one bad plum will spoil the taste.

Another important aspect is to create plum liqueur with or without seeds. Plum pits are believed to be poisonous because they contain cyanide and hydrocyanic acid. But the concentration of these unsafe substances is so low that it is virtually impossible to get poisoned. The choice is yours; you can remove the seeds ahead of time, protecting yourself, but then the light almond flavor will disappear.

Plum liqueur with vodka

The most common option, the liqueur is prepared by infusing the fruits with strong alcohol: store-bought vodka, diluted ethyl alcohol, highly purified moonshine or cheap cognac. The alcohol base must be without a strong aroma of fusel.

Ingredients:

plums – 1.5 kg;
sugar – 500 gr;
vodka (alcohol 40-45%, moonshine, cognac) – 0.5 liters.

Recipe

1. Place the washed plums (remove the seeds if desired) into a glass jar or other container, fill with vodka (must cover the layer of fruit by at least 2-3 cm).

2. Close the container tightly and place in a black space at room temperature for 40 days to age. Shake once every 5 days.

3. Pour the vodka infused with plums into another bottle and close it, and cover the plums themselves with sugar, close the jar and leave it in a dark place for 15 days. Shake once a day. Then filter through cotton wool.

4. Mix the syrup purchased at the previous step (sugar will draw out the remaining alcohol and juice) with vodka infused with fruits.

5. Filter the drink through cotton wool or another filter (the amount of turbidity depends on the type of plum), pour into bottles, and seal tightly.

6. Keep homemade plum liqueur in a cold place (basement, cellar or refrigerator) for 6-8 months to improve the taste.

Shelf life away from direct sunlight is up to 3 years. Strength – 24-28%.

Traditional plum liqueur without vodka

We get the strength thanks to the natural fermentation of the added beet sugar and fructose in the fruit using wild wine yeast. The development is reminiscent of making wine. The taste of the drink is a little softer than in the first case.

Ingredients:

peeled plums (without seeds) – 6 kg;
water – 3 glasses;
sugar – 2.8 kg.

Recipe

1. Cut the plums in half, then remove the pits.

2. Place the pulp in a glass container, add sugar and water, stir.

3. Tie the neck with gauze to protect against insects, put the container in a black (can be covered), warm space (18-25°C) for 2-4 days.

4. At the first signs of fermentation (bubbles and foam are noticeable on the surface, a corresponding smell is felt), install a water seal on the bottle or a honey glove with a hole (pierce it with a needle) in one of the fingers.

5. Keep the drink for 30-45 days until fermentation is complete (the water seal will not release bubbles or the glove will deflate).

Water seal designs for wine, mash and beer

6. Filter the plum liqueur through cheesecloth and cotton wool. Squeeze out the pulp with your hands one day, pass the resulting liquid through a cotton filter again and mix with the rest of the drink.

7. Pour the finished liqueur into bottles and close tightly.

8. After 2-3 months of aging in a cold (10-16°C), black place, you can start tasting.

Shelf life in the basement or refrigerator is up to 3 years. Strength – 10-14 degrees.

It is better not to throw away the remaining plums after making the liqueur. Firstly, whole fruits or pulp can be dried and served as a dessert (due to alcohol residues, this delicacy is not recommended for children). Secondly, plum pulp makes good home brew for moonshine.

Recipe for plum liqueur with and without vodka

Plum ? A very exciting berry for lovers of making homemade wines and drinks. Its taste characteristics, color and smell allow you to make a unique product at home. Plum liqueurs are one of the most common. The recipe for making them is not so complicated, and the finished product is suitable for a large number of dishes. It is perceived simply, although it gives a suitable consumption effect.

Development of the production of plum liqueurs

First you need to sort through the plums and make sure that there is no rottenness in them. The characteristics of the berry are such that even a small number of spoiled specimens will not allow you to create a tasty product. After this:

wash the fruits;
dry them;
to cut in half;
carefully remove the seeds;
place the berries in a three-liter jar;
cover the contents with sweet sand.

After this, carefully cover the neck of the container with gauze to prevent debris or flies from getting in. Place it all in the sun or in a very warm and bright space. It is necessary for the fruits to produce juice. Depending on the variety of berries and the temperature, this can happen on days 1–3. To make the process go better, you can shake the jar from time to time. You should not resort to additional heating, as this will harm the natural fermentation of the plum.

Then, depending on the recipe, you can proceed in different ways.

Recipes for plum liqueurs with and without vodka

The recipe for creating a savory plum liqueur, which is made using the alcoholic infusion method, is quite simple. To create it you will need:

2 kg large plums;
0.5 kg of sweet sand;
0.5 l of vodka.

Some people use moonshine instead of vodka, but it has a specific aftertaste that changes the product being created. For this reason, it is better to use a regular strong alcoholic drink.

Fans of this liqueur say that it is better to make it from blue plum.

A three-liter glass jar, which should be sterilized beforehand, is also useful. Although vodka is considered a good way to get rid of bacteria, it is better not to take risks. You should also have a small piece of gauze ready.

For those who missed the season

Usually during the plum harvest there are a lot of other troubles, which prevents you from making homemade alcoholic drinks using plums. For this option, you can take a recipe that uses dried fruits. It is better to take prunes already without seeds. If there is no such ability, then peel the dried fruits. Be sure to wash them well. Subsequent actions are:

500 grams of prunes cut into small pieces;
place them in a three-liter jar;
pour one glass of alcohol, also add vodka (1 l);
Close the jar tightly and place it in a black space;
for a month and a half, shaking the contents of the container from time to time, wait for the liqueur;
pour the purchased drink into another jar, and dilute the remaining dried fruits with 2 glasses of water;
after two days, mix the compositions together;
three days after the liqueur has clarified and small particles have settled, carefully strain it.

After bottling, one can only wait for a reason to consume the plum-intoxicating drink. Although the liqueur recipe contains such an ingredient as “vodka,” the acquired composition is easy to use and is very popular with ladies.

They usually don’t make liqueur with prunes without vodka. For an exciting taste and smell, it is added to peach or blackcurrant varieties.

For lovers of spicy scents

Those who are prone to testing and also want to make the most interesting-tasting version of the liqueur should like the recipe for prunes with cinnamon and ginger. In this case take:

1.5 kg pitted prunes;
1.5 liters of strong alcohol 40°;
400 g sugar;
0.5 cinnamon sticks;
20 g ginger root.

After preparing the prunes, add ginger and cinnamon to the bottom of the container. Cut dried berries are already laid out on them. Sugar is immediately poured in and vodka is poured in. Keep the jar under a plastic lid in a cool, black place for 30 days. After that, filter the liqueur and pour it into the smallest container.

In all cases, a bad sign is the appearance of violent bubbles while the plums are giving juice, as well as the explosion of the lid. This means that, most likely, the berries were rotten, then treatment with vodka is not suitable.

Plum tincture and liqueur: 8 recipes at home

Preparation of plum liqueur and tincture at home is very simple and affordable. Vodka, alcohol or moonshine is used as an alcoholic base.

To make plum drinks, it is better to take sweet and slightly overripe fruits. If we talk about varieties, the most suitable are Mirabelle, Canadian, Hungarian and Renclod.

Also made from plums: wine, liqueurs

1 Plum liqueur without vodka
2 Plum tincture with vodka
3 Plum tincture with honey
4 Plum tincture with mint
5 Swift plum liqueur with orange zest
6 Plum liqueur from dried plums with moonshine
7 Plum tincture with a spicy smell in alcohol
8 Plum liqueur from dried plums with citric acid

Plum liqueur without vodka

The pits of plums need to be removed because they can impart bitterness, but this does not apply to recipes where the pits are added to enhance the taste.

Ingredients

Pitted plum – 6 kg

Sweet sand – 2.8 kg

Water – 3 glasses

Preparation method

The plums need to be washed, cut into small pieces, add sugar and water. Mix everything thoroughly and transfer it to a large glass bottle.

We fix gauze or a bandage on the neck and hide the vessel for a couple of days in a black and warm space.

When signs of fermentation appear (sourish smell or foam), instead of gauze, you need to put a water seal or a clean glove with a small hole in the finger. And again we send it to a black and warm space.

When the liqueur finishes fermentation, you need to filter it through a homemade or purchased filter.

Pour the finished plum liqueur into glass bottles and leave for another 60 days, but only in a cold place, preferably in a cellar. After this, you can safely begin tasting the drink. Shelf life is no more than 2 years.

Plum tincture with vodka

Ingredients

Pitted plums – 3 kg

Sweet sand – 500 g

Preparation method

Cut the cooked plums into small pieces and, alternating layers with sugar, place everything in a glass bowl. Leave the plums with sugar for a day until the juice appears, shaking the jar from time to time.

Plum tincture with honey

In this recipe, you can replace honey with sweet sand or take equal proportions of both. You can also use moonshine instead of vodka.

Ingredients

Ripe plum – 3 kg

Plum pits – 20 pcs.

Alcohol 95.6% – 1.5 l

Preparation method

Plums need to be washed well and pits removed.

Wrap 20 seeds in gauze or a bandage and place them on the bottom of a glass container in which the tincture will be infused.

Then we lay out the plum slices and fill everything with alcohol and leave for 6 weeks in a black, cool place.

After 1.5 months, pour the alcohol tincture into a jar, remove the seeds and pour honey over the plums. We hide the drained liquid in a black space, and place the plums with honey in a black, cold space for 14 days and shake the container from time to time.

During this period of time you should get a fragrant plum syrup.

After two weeks, carefully pour the syrup through a strainer into a glass container, fill the plums with vodka and leave to infuse in the same place for 3 weeks.

After 3 weeks, drain the vodka and mix it with the alcohol tincture that we drained at the very beginning and honey-plum syrup. Having combined all three components, let it brew for 2 weeks until sediment appears on the day.

Drain the finished tincture from the sediment and filter through a homemade or purchased filter. The drink is stored in the refrigerator or cellar.

Before you start tasting, it is better to let the plum tincture steep for one, or better yet, 2 years.

Plum tincture with mint

Instead of mint, you can use lemon balm, and the taste will be the mildest, but not the least fragrant.

Ingredients

Sweet sand – 450 g

Mint – 5 small sprigs

Preparation method

The plums must be thoroughly washed, pitted and pureed using a blender or a regular meat grinder.

Plum puree needs to stand in a cool place for 2-3 hours for the juice to release. Then squeeze the puree through cheesecloth or grind through a fine strainer. As a result, we will get plum juice with pulp.

Now we transfer the resulting mass into a jar, add sweet sand, alcohol and mint sprigs. Let it brew in a cold, black place for 60 days.

After 2 months, the plum tincture needs to be strained through a fine strainer, and then filtered through a homemade or purchased filter. Pour the finished tincture into glass bottles.

Before starting tasting, you need to soak the tincture for another 14 days. Plum tincture is stored in the refrigerator or cellar.

Swift plum liqueur with orange zest

It will take no more than one week to make plum tincture according to this recipe. If desired, you can replace the orange zest with lemon zest.

The strength of the finished product is 34 degrees.

Ingredients

Pitted plums – 1 kg

Sweet sand – 2 cups

Orange zest – 3 tsp.

Preparation method

Finely chop the plums and put them in a glass jar.

We remove the zest from the orange; for this you can use a special device or carefully cut it with a knife.

Fundamentally! The zest must be removed without the snow-white layer, otherwise the tincture may taste bitter.

Add sweet sand, vodka and orange zest to the plums in a jar. Let the plum tincture brew in a dark place for 7 days and stir once a day.

On the eighth day, filter through a homemade or purchased filter and pour into glass bottles.

Store the finished product in a cool place.

Plum liqueur from dried plums with moonshine

For this recipe, moonshine 45% is useful, but it can also be replaced with food alcohol or vodka.

If the plum tincture is very strong, then it can be diluted with apple juice.

Ingredients

Prunes with pits – 500 g

Sweet sand – 1 cup

Preparation method

Prunes should be washed under running water.

Place washed prunes, sweet sand in a glass jar and fill with prepared alcohol. We send it to a black space for infusion for 14 days.

After two weeks, the plum tincture is filtered through a homemade or purchased filter and poured into glass bottles.

Store the finished tincture in the refrigerator or cellar.

Plum tincture with a spicy aroma in alcohol

Ingredients

Sweet sand – 250 g

Cinnamon stick – 0.5 cm

Preparation method

The plums need to be washed and pits removed.

Place the prepared fruits in a glass container, add spices and fill with prepared alcohol. Let it brew for 10 days in a dark place.

After 10 days, prepare regular sweet syrup.

Cool the syrup to room temperature and mix with the tincture. We insist for another 1 month in a black place.

After 30 days, filter the tincture through a homemade or purchased filter. Pour into glass bottles.

Store plum tincture in a cool place.

PS There is no need to throw away plums preserved in alcohol. They can be used for the design of desserts or as a good addition to meat.

You can store them in small glass jars, filling them with the remaining alcohol in which they were infused. Shelf life: 1 year if stored in a cool place.

Plum liqueur from dried plums with citric acid

Ingredients

Pitted prunes – 100 g

Sweet sand – 150 g

Citric acid – 1/4 tsp.

Preparation method

Prunes should be washed under running water.

Place washed prunes, sweet sand, citric acid in a glass container and fill with vodka. We send it to a black space for infusion for 10 days and lightly shake the contents of the container every day.

On day 11, filter through a homemade or purchased filter, grind the prunes through a sieve and squeeze out the juice from the cake. Pour the plum tincture into glass bottles.

Store the product in a warm place at a temperature of 12 to 18 degrees.

Is there an error or do you have anything to add?

Plum liqueur at home: simple but sophisticated

Plum is one of the more accessible fruits in our country, which is why caring housewives make a huge amount of preparations from it for the winter. This is jam, marmalade, pickled plums and other sweet and savory foods. This fruit is also suitable for making drinks, including alcohol. The easiest way to prepare liqueur is from plums, which can be created at home using several recipes. The process of making plum wine is quite simple, so even a novice winemaker can handle the task. To get the best result, he needs to know and take into account several fundamental points.

Individual manufacturing

For liqueur, it is better to use ripe or even slightly overripe plums. But they should not be spoiled, in other words moldy, wormy. Therefore, before making the drink, the fruits should be sorted out, inspecting any specimen. The inspection should be especially careful if whole fruits together with seeds will be used to make liqueur.
Plums removed from the branches, if the trees have not been sprayed with anything, do not need to be washed. Fruits from trees treated with chemicals or carrion need to be washed, preferably in hot water.
Plum liqueur can be made with any alcohol: vodka, alcohol, cognac, moonshine. But you need to realize that the final result will depend on the properties of the alcohol base.
The tincture is made from whole and crushed plums. In extreme cases, it comes out cloudy, so it needs to be carefully filtered. Although filtering will not be unnecessary in any case.
Infuse the plum for a month, sometimes longer. At this time, the container with it must be in a place protected from light. The best infusion temperature depends on the specific recipe. Usually the plum is infused at room temperature, but from time to time a colder or, conversely, warmer environment is required.
To improve the organoleptic properties of plum liqueur, you can add cinnamon, cloves, and orange peels to it during infusion. Then the drink will be similar to mulled wine.

Store the plum in a cool place, protected from light. Then it retains excellent organoleptic properties for 2-3 years.

Traditional recipe for plum liqueur with vodka

Compound:

plum – 1 kg;
vodka – 0.5 l;
sugar – 0.3 kg.

Sort the plums and rinse. Allow the fruit to dry.
Break or cut the fruits in half and remove them from the pit.
Cut the plum pulp into small pieces and place in a clean jar.
Pour vodka into the jar with plum pieces.
Close the jar tightly, cover with a cloth (A collection of different and interacting tissues form organs) to protect from sunlight, and leave for a month at room temperature.
After 30 days, drain the tincture, being careful not to disturb the sediment. Filter. Pour the tincture into a bottle, close it, and temporarily store it in a cool place.
Pour sugar into a jar of plums. Close and leave in a cool place for a week. Drain and filter the syrup.
Pour the previously prepared tincture into the plum syrup. Close the drink can. Place in a cool, dark area. Insist for another month.

After the designated time, the liqueur must be filtered again, bottled and stored in a cold space where it will be stored. From now on, the drink is considered ready for consumption.

Not a bad recipe 8

Plum liqueur with pits and vodka

Compound:

plums – 2 kg;
vodka – 1.5 l;
sugar – 0.3 kg;
ginger root – 20 g;
cinnamon – 1 stick.

Place a piece of peeled ginger root and a cinnamon stick broken into several pieces into a jar.
Fill the jar with unblemished plums, sprinkling them with sweet sand. There is no need to cut the fruits and remove them from the seeds.
Pour vodka over the plums and close the jar with a plastic lid. Leave for a month at room temperature, protecting from direct sunlight.
Drain the infusion and strain. Bottle.

After a month, a sample can be taken from the drink. There is no need to throw away the intoxicated plum; it is quite tasty. In the refrigerator it will not spoil for several months.

Not a bad recipe 3

Slivyanka with alcohol

Compound:

plums – 2 kg;
sugar – 0.4 kg;
alcohol 96% - 0.2 l.

Rinse and dry the plums. Cut the fruit and remove it from the pit.
Grind the plums to a puree using a blender or meat grinder. Mix plum puree with sugar and alcohol.
Place the fruit mass in a glass jar, close it tightly and store it in a cool place for 2 months.
Strain the plum liqueur a couple of times, pour into bottles, seal them and store them in a cellar or basement.

According to the given recipe, the liqueur can be created with the addition of mint or lemon balm. To do this, the herb must be crushed using the same method as plums, then mixed with plum puree before infusion.

Not a bad recipe 4

Naturally fermented slivyanka (without vodka and alcohol)

Compound:

plums – 2 kg;
water – 0.25 l;
sugar – 0.25 kg.

Sort the plums. Without washing the fruits, remove the seeds. If fruits are washed, the smallest living organisms that ensure fermentation will be removed from their surface, and it will no longer be possible to obtain wine from them without adding wine yeast.
Mash the plum pulp and place in a basin, bucket or enamel pan. Fill with water. Cover the container with the plum with gauze to protect it from insects and put it in a warm place. Stir the plum mass 2-3 times a day so that it does not sour or become moldy.
When the plum pulp begins to ferment, strain the liquid by squeezing the plums.
Mix the wort with sugar and pour into a jar or bottle. Install a water seal on top or put on a rubber glove with pierced fingers.
Keep the plum wort for 1-1.5 months in a warm but protected from light place. During this period of time, fermentation must take place.
Drain the wine from the sediment and strain. Pour into a clean jar, close it tightly and put it in a cold space for 2 months to settle.
Again, drain the wine from the sediment, strain and bottle.

In everyday life, this drink made from plums is also called liqueur, although according to production technology it is classified as homemade wine. The actual liqueur is made by infusing alcohol, as in previous recipes.