Build The Bottle
Prune Liqueur Recipe D.I.Y.

Prune Liqueur Recipe D.I.Y.

Prune Liqueur Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Prune Liqueur Recipe? You now have no reason to look any further you have just found what you have been looking for! This is the most awesome tasting Prune Liqueur Recipe in the world.

Ingredients

  • 1 lb. Dried pitted prunes
  • 2 cups of sugar
  • 2 cups of vodka
  • 1 to 2 cups brandy

Utensils Tips

Here is a list of the simplest utensils that you can use; the ones Mom should already have in the kitchen:)

Utensils:
– cheesecloth
– saucepan
– small funnel
– glass bottles, or storage containers, for bottling and serving, you can either use the glass Jar you used before, or just buy a second one. 

Instructions:


Chop prunes and add to vodka, brandy, and sugar mixture. Place into your aging container seal and agitate.

Aging, Straining, filtering, and Drinking Your Prune Liqueur

Age for 1 month then strain off liquid with your cheesecloth and add back to aging container.

Once you get to the point where you have strained everything out, you can gently wring the cheesecloth to extract all of the remaining liquid and juice.

It helps to moisten the cheesecloth first so the liquid permeates more smoothly.

If you still need to strain your liqueur further due to lack of clarity, you can strain it 1 more time through a coffee strainer.

Age for another 3 months.

Best served Chilled and within one month of making.

Congratulations, You Have Completed Making this Awesome Prune Liqueur Recipe!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

Other Great Recipes for You to Check Out!

Damiana Leave Recipe D.I.Y.

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

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