Drinks
Quetsch
Ingredients
- 1kg (2 1/4 lbs) Quetsch plums, halved and stoned
- 750ml (3 cups) Neutral grain spirit or vodka (around 40% ABV)
- 150g (3/4 cup) Sugar
- 1 Cinnamon stick
Method
- Place the halved plums, sugar, and cinnamon stick into a large sterilised jar.
- Pour the spirit over the plums, making sure they're fully submerged.
- Seal the jar and store in a cool, dark place for at least 6-8 weeks, shaking gently once a week.
- Once the liquid has taken on a deep amber-red colour and the plums have softened, strain through a fine sieve.
- Bottle the strained liquid and allow to rest for a further few weeks before drinking, if you can wait.
Introduction: Quetsch, made from Luxembourg's small purple plums, is one of the country's most treasured fruit spirits, traditionally distilled by small local producers and enjoyed as an after-dinner digestif.
Cultural Background: Quetsch, made from Luxembourg's small purple plums, is one of the country's most treasured fruit spirits, traditionally distilled by small local producers and enjoyed as an after-dinner digestif.
Tips: This home-infused version is a simplified stand-in for the traditionally distilled quetsch brandy that Luxembourgish households and small distilleries produce; both rely on quetsch plums for their distinctive character.
Variations: The strained plums can be used in baking or eaten as a boozy treat rather than discarded.
Nutrition: Approx. 95 kcal per 30ml serving, negligible protein and fat, 6g carbohydrates.
FAQs:
Q: Is this the same as commercially distilled quetsch eau-de-vie?
A: Not exactly — true quetsch brandy is distilled, a process not practical at home; this infusion method gives a related but milder home version of the flavour.
Q: How is quetsch traditionally served?
A: Chilled, in small glasses, often after a meal as a digestif.
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