ingredients
makes 3 3/4 cups of each liqueur
1 pound plums
1 cup demerara sugar
2 1/2 cups brandy
fruit gin
3 cups raspberries, blackcurrants or sloes
1 1/2 cups granulated sugar
3 cups gin
citrus whisky
1 large orange
1 small lemon
1 lime
1 cup granulated sugar
2 1/2 cups whisky
method
Sterilize 3 jars and lids. Wash and halve the plums, remove the stones and slice. Place the plums in the sterilized jar with the sugar and brandy. Crack 3 of the plum stones, remove the kernels and chop. Add them to the jar and stir until blended.
Place the raspberries, blackcurrants or sloes into the prepared jar. If using sloes, prick the surface of the berries using a stainless steel pin to extract the flavour. Add the sugar and gin to the jar and stir until the mixture is well blended.
to make the citrus whisky
First scrub the fruit. Using a sharp knife or potato peeler, pare the rind from the fruit, taking care not to include the white pith. Squeeze out all of the juice and place in the jar with the fruit rinds. Add the sugar and whisky, and stir until well blended.
Cover the jars with lids or double thickness plastic tied down well. Store the jars in a cool, dark place for 3 months.
Shake the Fruit Gin every day for 1 month, and then occasionally. Shake the Plum Brandy and Citrus Whisky every day for 2 weeks, then occasionally. Sterilize the chosen bottles and corks or stoppers for each liqueur.
When each liqueur is ready to be bottled, strain the liquid through a sieve, then pour it into sterilized bottles through a funnel fitted with a filter paper. Fit the corks or stoppers and label the bottles with a festive label.
