Prune Liqueur

Name: Prune Liqueur
Cuisine: American
Ingredients: 1 approx. 500 grams Prunes; 1 Lemon; 1/2 cup Honey; 900 ml Shochu

cookpad.japan @cookpad_jp

I tried making this last year after watching someone else do it but I made it too sweet. This time I tried reducing the amount of honey.

I used shochu (Suntory Juhyou) because I couldn't get hold of any white liquor.
I think it's better for Japanese people if it's made with white liquor though.
You can use crystal rock sugar instead of honey if you like. Crystal rock sugar is often used in fruit liquor. In that case you should use around 100-150 g. Recipe by Yukirinrin

I tried making this last year after watching someone else do it but I made it too sweet. This time I tried reducing the amount of honey.

cookpad.japan @cookpad_jp

I tried making this last year after watching someone else do it but I made it too sweet. This time I tried reducing the amount of honey.

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Ingredients

1approx. 500 grams Prunes
1Lemon
1/2 cupHoney
900 mlShochu

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Steps

1

Sterilize a container for the liqueur using boiling water, and leave to dry. Wash the prunes and get rid of any stems. Pat away any excess moisture with a paper towel.
2

Peel the skin off the lemon, including the pith. Slice into 4 round slices.
3

Add the prunes and lemon slices to the container and pour in the shochu.
4

Store in a cool, dark place. It should be ready in about 6 months. The lemons are only there for flavour so you can remove them after 1 month. You can remove the prunes after 6 months, and use them to make jam or for baking.