slivovitz- plum brandy

By Jody

Ingredients

• 2 1/2 pounds quetsch (italian prune plums)
• 1 1/2 cups sugar
• 1 3-inch cinnamon stick
• 2 1-inch pieces lemon peel
• 4 cups vodka or everclear grain alcohol, plus more as needed

Preparation

Step 1

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.