Homemade sugar-free prune liqueur: a thick texture and rich aroma
This drink is made without added sugar, as the concentrated sweetness of the prunes, combined with the large volume of the raw material, creates a rich texture and rich flavor characteristic of liqueurs.
The result depends on the quality of the fruit. Prunes shouldn't be overdried or bitter. When purchasing, avoid fruits with a glossy sheen—this appearance is usually the result of treatment with glycerin or oil.
Preparing the prunes. Rinse the prunes thoroughly and scald them with boiling water to remove any remaining preservatives from the surface. Pat the berries dry with paper towels. Remove the pits and cut the flesh into large pieces. It's important not to crush the fruit to facilitate subsequent filtering.
Primary extraction. Place the prunes in a glass jar or bottle and pour in the vodka-alcohol mixture. Seal the container tightly and store in a dark place (cupboard or pantry).
Infusion. Let the drink steep for at least 2 weeks. Shake the bottle every 2-3 days to evenly distribute the alcohol. Then, strain the infusion through a sieve lined with several layers of cheesecloth and pour into a clean bottle.
Secondary extraction. Pour 250 ml of water over the remaining prunes after filtration. Let steep for 1-2 days. Pour this liquid into the main infusion, stir, and let sit for another week.
Final clarification. Remove the drink from the sediment using a straw and perform a final filtration through a linen napkin. Bottle and chill before serving.
Why use alcohol: In this recipe, ethyl alcohol is needed to maintain the final strength. Water is used in the second step, which washes away any remaining alcohol from the fruit, diluting the overall mixture. If you choose to use only vodka, keep in mind that the alcohol content will be lower, and the alcohol-infused prunes can be used in baking.
