Damson/Plum Brandy…a recipe so simple you might as well make several bottles whilst you are at it…
Split and stone the fruit and place in a Kilner jar with the sugar.
Shake to disperse the sugar through the fruit before pouring in the Brandy – ensuring that the fruit is fully covered.
Break up the cinnamon sticks and add along with the cloves and bay leaves.
Leave in a coolish, darkish, spot to infuse – and shake every day until the sugar has dissolved.
Ready whenever you think it is! ( but usually 4-6 weeks)
Strain through muslin and drink over ice.
Ta – Dah!