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Prucia Plum French Liqueur 70 cl

£14.555£29.11Clearance
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This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Add the vanilla, shake well, then strain through a sieve (optional: strain a second time through muslin or a nutbag to ensure a really clear liqueur) Although the liqueur can be consumed as soon as it has been prepared, the flavour keeps on developing in the bottle. Try putting some aside to age for up to a year, it becomes particularly smooth Since you’re adding to the gin significantly with this recipe, there’s no need to use expensive gin. Any decent quality London Dry Gin works well, but I do enjoy using Opihr gin , because it has a subtle spice profile that pairs well with the autumn fruit in this recipe

Homemade sweet liqueurs like this plum liqueur, are more roughly around 25% ABV or 50 proof. The calculation will depend on how much juice is extracted from the plums and how much sugar you end up using. Alcohol - any pure spirit is perfect for liqueurs. Here I like to use either rum or vodka. Vodka is neutral, so it's usually the first option to go for. But whiskey is a nice touch that also works well with plums! I've also got a million ideas for other fruits, but I'm keeping that for other blog posts! In the meantime, enjoy my blogger friends' beautiful cranberry liqueur and kumquat liqueurs- and don't forget my limoncello! Scroll below to find a printable recipe card.Taste notes: Clean, candy-sweet melon flavour, but very smooth and well balanced. Pleasantly fragrant with melon flesh and the crispiness of the green apple, the liqueur gives a subtle dry finish. We’ve looked for something plum flavored, but what was available commercially left a lot to be desired. It was way too strong and had no fruit flavor. I thought I would try making my own, Polish Plum Liqueur (nalewka śliwkową), and did a test run over the weekend. Taste Notes: Light, creamy and sweet, the liqueur is rich in fruity flavours of oranges and apples blended with spices and herbs. Fragrant, with sweet vanilla, cinnamon and citrus blossoms, Licor 43 displays a complex, but well-balanced palate. The making process is relatively simple and is usually done in two stages – macerating and distilling. Production takes typically from a few weeks to a couple of months. Although, sometimes liqueurs are left to rest for 6 to 9 months for increased flavour and depth. How Strong Is Fruit Liqueur?

You can use any kind of gin in this recipe. I generally use a mid-range supermarket brand. You don’t want to use a really top-class gin – better just to drink that with some tonic – but on the other hand you don’t want to use something that tastes like lighter fluid! If you don’t have any gin available, you can substitute vodka. You just need an alcohol base that will absorb all the delicious fruity flavour of the plums. Homemade infused alcohols are purely luxury items. And therein, I suppose, lies the argument. (Excuse me while I get the door. The grammar police are here.) In the New York Times Cookbook, Amanda Hesser has this to say of making brandied peaches: Lapponia Lakka Cloudberry Liqueur is made from the rare wild cloudberry, growing in wetlands and marshes of Northern Hemisphere. Lapponia in Latin means Lapland and Lakka is the Finnish name for cloudberry. Hours Open: Weekdays: 7:00-10:00 (LO 9:45) Weekends and holidays: 7:00-14:00 (LO 13:30) Weekdays: 11:00-14:00 (LO 13:30) < Dinner> Weekdays: 17:30-22:00 (LO 21:00)

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It all depends on what you like or what you have on hand. But make sure you don't use wine, cider, or beer, those are not a spirit or distilled alcohol - which is needed to make a liqueur.

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