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Before you jump to Prune Liqueur recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Dollars.
Remember when the only men and women who cared about the ecosystem were tree huggers as well as hippies? That’s a thing of the past now, with everyone being aware of the problems besetting the planet as well as the shared obligation we have for turning things around. According to the specialists, to clean up the natural environment we are all going to have to make some changes. This must happen soon and living in approaches more friendly to the environment should become an objective for every individual family. The cooking area is a good starting point saving energy by going much more green.
A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you can get a new one, they use about 60% less than the old versions which might be more than ten years old. Maintaining the temperature of the fridge at 37F, coupled with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. One more way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to operate as often.
From the above it should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Environmentally friendly living is not that difficult. Typically, all it requires is a little common sense.
We hope you got insight from reading it, now let’s go back to prune liqueur recipe. You can cook prune liqueur using 4 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to prepare Prune Liqueur:
- Use 1 approx. 500 grams Prunes
- Get 1 Lemon
- You need 1/2 cup Honey
- Use 900 ml Shochu
Steps to make Prune Liqueur:
- Sterilize a container for the liqueur using boiling water, and leave to dry. Wash the prunes and get rid of any stems. Pat away any excess moisture with a paper towel.
- Peel the skin off the lemon, including the pith. Slice into 4 round slices.
- Add the prunes and lemon slices to the container and pour in the shochu.
- Store in a cool, dark place. It should be ready in about 6 months. The lemons are only there for flavour so you can remove them after 1 month. You can remove the prunes after 6 months, and use them to make jam or for baking.
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