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.

Plum schnapps blends very well with...
cinnamon schnapps · clove schnapps · orange schnapps · lemon balm schnapps · peach schnapps · almond schnapps.

Also, see how you can easily...
turn your plum schnapps into a liqueur.

Plum

The plum tree is a deciduous tree - sometimes thorny - growing to a height of approx. 12 meters.

It belongs to the same genus (Prunus) as peach, cherry, apricot, almond and sloe (blackthorn).

There are thousands of varieties of plums.

The green leaves vary in shape, but are usually elliptic to oblong with finely serrated edges.

Clusters of white flowers are followed by round or egg shaped fruits.

Depending on the variety, the fruits are green, yellow, blue, red, deep purple or blue-black.

The fruits are usually very delicious, sweet and juicy. They have a smooth, thin skin.

Each variety has its own taste and flavour.

Plums are one of the most cultivated fruits in the world.

Wild plums such as cherry plums (Prunus cerasifera) grow in windbreaks, hedges, shrubs, open woods and wood edges. Here in Denmark, cherry plums are common throughout the country.

Plums can be eaten fresh or used in jams, marmalades, sauces, stews, stuffings, desserts, and cakes.

Plums are also made into wine, liqueurs and spirits, such as the Slivovitz plum brandies from Eastern Europe and the Balkans.

Prunes are dried plums, and both are a good source of vitamin A and fibre.

More information about the plum tree

Recipe

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.

Direction:

• Put 10-15 plums in a clean glass jar with tight-fitting lid.
• Cover well with clear, unflavoured vodka - 40% alcohol content (80 proof).
• Let steep for 3-6 months or more in a dark place at room temperature, 18-20°C (64-68°F).
• Shake lightly and taste it from time to time.
• Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.
• Store (age) for at least 2 months in a dark place at room temperature before serving.

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.








Home > Schnapps Recipes > Plum Schnapps