Plum wine
10 servings
10 minutes
Plum wine, a traditional Hungarian drink, reveals the taste of green plums enriched with soft notes of sugar and the strength of vodka. This recipe recalls ancient methods of making fruit infusions, where each berry imparts its aroma and tartness to the drink. After a 30-day aging process, the infusion acquires a rich flavor that pairs perfectly with light snacks or desserts. Hungarians appreciate plum wine for its fruity freshness, and diluting it with mineral water allows for taste adaptation, making it smoother and refreshingly light. This elixir is a symbol of leisurely evenings and the rich flavor heritage of Central Europe.
1
Pierce all the green plums with a toothpick to break the skin.
- Green cherry plum: 600 g
2
Put in a jar and pour vodka over it.
- Vodka: 1 ml
3
Add sugar and stir until it dissolves.
- Sugar: 150 g
4
Close and place in a dark place.
5
Shake the dish once a day to mix the plum.
6
Insist for 30 days.
7
After the tincture is ready, strain it and dilute with mineral water to the desired degree and taste, if necessary.
- Vodka: 1 ml
