Plum liqueurs-Plum liqueur

Ingredients for Plum liqueurs-Plum liqueur

Instructions for Plum liqueurs-Plum liqueur

To prepare the Plum liqueurs-Plum liqueur recipe, please follow these instructions:

Big, ripe, juicy, aromatic plums scalded, skinned, sliced and udstenes and added a blubber refinery in clean glass. The stones are crushed, and the kernels are added around the yolk the flesh along with the fine came or chopped vanilla. So mix the wine alcohol and arrack and distributed over plum meat. Henkogningsglas late-night closed with a lid, rubber rings and clamps and made away about a month or two.

Then boil a sugar syrup of sugar and water, the cool off completely before certain items being filtered from Plum meat juice through a cloth and mixed with sugar brine. Pour in clean bottles as stopper and painted.

Plum kvaset touched with 500 g. sugar, for it is dissolved, then accepted it in glass or jar which binds very airtight, parchment, waterproof cotton wool and again parchment. It is used for aggregation of fine pastries or confections depression. Between two layers of marzipan cut out in squares, pulled over with chocolate – Caucasus pulp.