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The damson ( / ˈdæmzən /) or damson plum ( Prunus domestica subsp. insititia, or sometimes Prunus insititia ), [ 1] also archaically called the "damascene", [ 2] is an edible drupaceous fruit, a subspecies of the plum tree. Varieties of insititia are found across Europe, but the name damson is derived from and most commonly applied to forms ...
Representative. Slivovitz is a fruit spirit (or fruit brandy) made from damson plums, [ 1] often referred to as plum spirit (or plum brandy ). [ 2] Slivovitz is produced in Central, Eastern and Southern Europe, both commercially and privately. Primary producers include Bosnia and Herzegovina, Bulgaria, Croatia, Czechia, Greece, Hungary, North ...
Bullace. ( L.) C.K.Schneid. The bullace is a variety of plum. It bears edible fruit similar to those of the damson, and like the damson is considered to be a strain of the insititia subspecies of Prunus domestica. Although the term has regionally been applied to several different kinds of "wild plum" found in the United Kingdom, it is usually ...
Sloe gin. Sloe gin is a British red liqueur made with gin and blackthorn fruits (sloes), which are the drupe fruit of the Prunus spinosa tree, which is a relative of the plum. [ 1] As an alcoholic drink, sloe gin contains between 15 per cent and 30 per cent alcohol by volume (ABV); however, European Union regulations established 25 per cent ABV ...
1. In a large, shallow bowl, whisk the Japanese plum wine with the ground ginger. Add the plum wedges to the bowl and toss well. Let stand at room temperature for 15 minutes, stirring a few times. Add the raspberries to the bowl and toss gently to coat. Spoon the fruit and wine into small bowls and serve.
Red damson plum ( damasson rouge) Damassine is a clear, fruit spirit, [1] distilled from the red damson plum, [2] produced exclusively in the Swiss Republic and Canton of Jura following appellation d'origine protégée (AOP) guidelines [3] that require specific sourcing and production practices. Damassine is also considered an eau de vie (water ...
Add the syrup, plum wine, and lemon juice and continue processing. Pour the mixture into a 13x9x2-inch nonaluminum or glass baking pan. Freeze for about 1 1/2 hours.
1. In a large, shallow bowl, whisk the Japanese plum wine with the ground ginger. Add the plum wedges to the bowl and toss well. Let stand at room temperature for 15 minutes, stirring a few times.
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