Slivovich Yugoslavian Brandy Recipes

SLIVOVITZ

Steps:

• 1 Use a sharp paring knife to pierce the fruit through to the pit, cutting each plum 3 or 4 times and examining each one to make sure it's perfect
• 2 (Bruised fruit ferments too quickly
• 3 )
• 4 Pack the fruit into the jar(s) and add the sugar, cinnamon stick and lemon peel
• 5 Pour in enough vodka or grain alcohol to cover the plums, and cap the jar securely
• 6 Every day for 2 weeks, invert the jar
• 7 It's a good idea to place the jar in a bowl, to contain any leakage, then pour the contents of the bowl back into the jar
• 8 At the end of 2 weeks, the sugar will have dissolved
• 9 Place the jar in a closet or other dark space for 90 days
• 10 Strain the finished slivovitz through a coffee filter and transfer it to a storage container or gift bottles

SLIVOVITZ- PLUM BRANDY RECIPE - (3.3/5)

Steps:

• Directions Use a sharp paring knife to pierce the fruit through to the pit, cutting each plum 3 or 4 times and examining each one to make sure it's perfect. (Bruised fruit ferments too quickly.) Pack the fruit into 2 quart jar(s) and add the sugar, cinnamon stick and lemon peel. Pour in enough vodka or grain alcohol to cover the plums, and cap the jar securely. Every day for 2 weeks, invert the jar. It's a good idea to place the jar in a bowl, to contain any leakage, then pour the contents of the bowl back into the jar. At the end of 2 weeks, the sugar will have dissolved. Place the jar in a closet or other dark space for 90 days. Strain the finished slivovitz through a coffee filter and transfer it to a storage container or gift bottles.

PLUM BRANDY

Steps:

• Make sure the plum halves are clean and dry, then put them in a large sterilised glass jar. Add the sugar, brandy, cinnamon stick and star anise. Seal and gently rotate the jar to help dissolve the sugar.
• Continue to gently shake or rotate the jar (trying not to bash the fruit too much) every day for a week.
• Once the sugar has dissolved, leave it in a cool dark cupboard for another 2 weeks to infuse.
• Strain the mixture through a sieve lined with muslin, kitchen paper or coffee filter paper. Discard the plums, any fruit pulp and the spices, and pour the strained brandy into a bottle. Will keep for two months.