Plum Cordial Recipe Vodka Besto Blog


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Plum cordial Makes 700ml 1kg plums 250ml water 1 heaped tsp citric acid 600g granulated sugar per litre juice YOU WILL NEED A muslin or jelly bag A funnel A 700ml bottle and stopper, both sterilised 1 Put the plums and water into a large saucepan and bring to a simmer.


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1 cinnamon stick 3 cups vodka (or enough to cover) directions Place the plums in a 1 quart glass container, being careful not to crush the fruit. Add the sugar and the cinnamon stick. Fill the container with the vodka. Seal the lid and gently shake the jar, or move it around the counter to distribute the alcohol and sugar evenly.


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1. Wash fruit and pat dry, cut in half or smaller, and take out the pits. 2. Place in a sterilized mason jar, pour sugar over the fruit, and stir. Add vodka and brandy, stirring to partly dissolve sugar. 3. Cover the jar and place in a cool, dark place for 2 months. Gently shake the jar occasionally over the two months. *Two months later* 1.


The perfect evening Plum and Ginger Cordial Loobylu Ginger

1 Combine plums and 2 cups water in a saucepan, bring to a simmer over medium-high heat and simmer for 15 minutes. Strain through a fine sieve, pressing to extract juice, discard solids, then strain liquid through muslin and measure liquid. 2


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Base method Wash plums. Cover with water in a large preserving pan. Boil gently until soft and the pips start to break away from the plum. Drain the plums and catch all the liquid to use for cordial. Put the plums through a mouli or food mill to remove the stones or use a colander if you don't have a mouli ( this purees the plums a bit too).


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Directions. Add vodka and sugar to jar. Stir until sugar is dissolved. Put in whole, ripe plums; stir gently. Screw on cap and twist back one turn. Check once a month. Give one or two gentle stirs with wooden spoon. Replace cap. Repeat every month for three months.


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Wash the fruit and cut in half and place with or without the stones into a large pan with the water and cinnamon sticks. Cook gently until really soft - around 30 minutes. Pour into a jelly bag and drip overnight. Next day, wash and rinse your bottles and put into a warm oven to dry and sterilise. Measure the juice and put into a pan with 700g.


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1 vanilla bean pod, sliced in two halves


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Step 1: Start the cordial Michelle McGlinn/Tasting Table Add plums, ginger, orange juice, sugar, and 1 cup water to a saucepan. Step 2: Simmer until jammy Michelle McGlinn/Tasting Table Bring to.


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Put Davidson plum fruit and water in small saucepan and bring to boil, simmer gently for 10 min. Press fruit with potato masher and strain through a fine sieve, pressing all the liquid out. Measure liquid and add more water to bring up to 250ml. Bring to boil , remove from heat and add jelly crystals and dissolve well.


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Place the plums, cinnamon quills, cardamon pods, honey and boiling water in a pot on low-medium heat. Add more water if needed to have roughly 2cm deep water in the pot. Bring to simmering point and cover. Leave to cook for 40-50 minutes or until the plums have completely broken down. Taste, and add honey if needed.


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1. Place the plums in a heavy-bottomed saucepan and add the water. 2. Bring to the boil and simmer until the plums are soft and falling apart. You can help them along by squishing them with a potato masher or the back of a large serving spoon. 3. Sterilise your jelly bag while you are waiting for them to boil.


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1 cinnamon stick juice of one lemon Instructions Quarter plums and remove stones. Place fruit, water, sugar and spices in a heavy sauce pan and simmer for 20 minutes until fruit has broken down. Remove spices, puree and strain through a fine sieve. Stir through lemon juice to taste. Pour into sterilised bottles to store. To Serve


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First pop the cloth into boiling water for 5 minutes to sterilize. Now wait for all the juice to drip through into your pot. I waited 2 hours, some recipes say overnight but 2 hours was plenty of time. If you want a perfectly clear cordial don't try to get the extra juice out by pressing the pulp down with a spatula as I did. I wasn't fussed.


This beautiful Blood Plum Cordial recipe is also a great mixer for

It wasn't a difficult process: Boil the plums with sugar and water, strain the pits, boil the juice with a bit of pectin, and voila — pack it into jars, and that was it. But it was quite a.


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2 cups Granulated Sugar 1/2 cup Water Instructions In a blender, add all your ingredients. Pulse approximately 10 times, until it's completely broken down. Pour into non reactive bowl, cover and place into the fridge for 24 hours. After the 24 hrs, simply strain into container/jar. Store in fridge. Recipe Notes