Prune Liqueur

1. 1

   Sterilize a container for the liqueur using boiling water, and leave to dry.

2. 2

   Wash the prunes and get rid of any stems.

3. 3

   Pat away any excess moisture with a paper towel.

4. 4

   Peel the skin off the lemon, including the pith.

5. 5

   Slice into 4 round slices.

6. 6

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

7. 7

   Store in a cool, dark place.

8. 8

   It should be ready in about 6 months.

9. 9

   The lemons are only there for flavour so you can remove them after 1 month.

10. 10

    You can remove the prunes after 6 months, and use them to make jam or for baking.

No additional tips available.