Home > Plum Schnapps
Plum schnapps - based on sweet and fully ripe plums - is one of my top favourites. It has a rich and wonderful liqueur-like taste, fine fruity flavours, and a great after-taste.
Depending on which kind of plum variety you choose to use, the schnapps colours will range from light golden to deep purple.
Serve with duck, chicken or other poultry, pork, veal, lamb, venison meat, red meat, pie, ice cream, dessert, fruit salad, cheese and cheesecake.
Or add a little plum schnapps to your jam, marmalade, jelly, fruit sauce, salsa, barbecue sauce, sorbet, cake, dessert, stuffing, fruit salad - or any other dish where you would normally use plums or plum juice.
Excellent as after-dinner drink.
Also, see how you can easily...
turn your plum schnapps into a liqueur.
Use sweet and fully ripe plums - cultivated or wild cherry plums (Prunus cerasifera).
The plums must be fresh, firm, unwrinkled, smooth-skinned with no blemishes or soft spots.
You can make the schnapps in different ways.
You can use either the whole fruits, the whole fruits with small holes in them, or the whole fruits cut into halves - with or without the pits.
Using different methods, you get different results. It's a matter of taste which method you may want to use.
Personally I prefer the method with whole plums with small holes in them - I use a thick needle to pierce the skin to the pit.
You can use frozen plums. Just remember to defrost them in the vodka.
Note: If for some reason you are not satisfied with your infusion, there are ways to adjust both taste and flavours - click here to see how.
Serve your plum schnapps at room temperature in suitable glasses. And remember to keep your schnapps bottle tightly closed and in a dark place before and between servings.