Plum brandy

Plum brandy

Adding plum stones to this fruity brandy gives it a warming, nutty flavour. It'll keep for about nine months.

By , 21 September 2015
Plum brandy
  • Ready in: 100800 mins
  • Serves: 2
  • Price: 51p per serving
Nutritional Info
Each 100ml serving contains
  • Fat 0
  • Sat Fat 0
  • Sugar 3.5
  • Salt 0
  • Cals 51
of your reference intake.
Typical energy values per 100g: 214kJ/51kcal.
  • 500g plums
  • 175g granulated sugar
  • 1L bottle brandy
  • Halve and stone the plums. Crack 4 of the plum stones with a hammer. Divide all the stones between 2 small pieces of muslin and tie into parcels with string.

  • Divide the plums between 2 x 1l storage jars. Add a parcel of stones to each jar. Divide the sugar and brandy between the jars, and tightly screw on the lids.

  • Keep in a dark cupboard for 6 weeks. Shake the jars gently every few days until all the sugar has dissolved, then leave to settle.

  • After 6 weeks, remove the stones, then return to the cupboard and store for another 4 weeks.

  • Pour the brandy into clean bottles (see our sterilising tips), leaving the fruit in the jars. For a clear liqueur, strain through a coffee filter first. The fruit is delicious to eat (though very alcoholic).

    Please drink responsibly. For the facts, visit

    Sterilisation tips: Pre-heat the oven to 140C/120C Fan/Gas 1. Sterilise a bottle by washing it in hot, soapy water, then rinse well. Put in the oven on its side for 30 minutes.