Plum liqueur

Ingredients for 1 servings:

• 1 ½ kg plum(s), pitted
• 1 liter of water
• 1 carnation(s)
• 1 stalk(s) cinnamon
• 700 g sugar
• 50 g vanilla sugar
• 1 bottle of white rum
• 1 bottle of schnapps (corn)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash and pit the plums, then boil them with 1 liter of water, 1 clove, and 1 cinnamon stick for about 30 minutes. Strain the mixture through a sieve, then add 700g of sugar and 20-50g of vanilla sugar (depending on taste) to the hot juice. Let the liquid stand for at least 8 hours—I always let it steep overnight. Stir 1 bottle of white rum and 1 bottle of Korn schnapps into the cold juice. Let it stand for another 14 days, tasting it frequently, of course. This makes a fairly large batch, about 4 bottles of 750ml each. It tastes truly delicious and is even better in winter when served slightly warmed with whipped cream and cinnamon sugar. Tip: It’s always a popular gift.