I make Beach Plum Jelly (an upcoming post) and Beach Plum Liqueur, for sauces and desserts. Some people sip the drink, but I much prefer to cook with it.
Below The Beach Plum grow wild, everywhere these is sandy soil, and no competition. Each berry is the size of a very large Blueberry, or a Grape. Ripe, they are a deep purple plum colour. The bright red or yellow ones below are not ripe. but slightly purple, to deep purple are perfect for picking.
Below Inside each Plum is a hard pit. For the Liqueur, leave the pits in, but remove all stems, and give the Plums a wash.
Above Remove all stems, leaves, branches, etc. All of it must go! Rinse and pat dry.
Next, it is into a bottle, and add half the amount amount of sugar. For instance, two cups of Plums, one cup of sugar. one cup of plums, half cup of sugar. With Beach Plums and sugar in the bottle, fill the rest to the top with Vodka, or Cognac. I have another bottle I am making that will be Cognac, but this one is Kettle One Vodka.
No, it is time to wait. Basically, every day, open the top, to relieve any built up pressure, then tightly close. shake the bottle upside down and right side up, a few times each morning. Do this until the sugar is dissolved. Usually, it takes me about 4 to 6 weeks for that to happen.
Beach Plum Liqueur is great as a sauce on Pork Loin, on Turkey, or Ham. I use it sometimes, when making Pan Seared Brussels Sprouts, or other vegetable sautés. Another AWESOME treat is drizzling the Liqueur over Ice Cream or Lemon Sponge Cake!
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To the animals and birds around me
to put more plants in than I take out
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