SEELANGS Digest - 10 Nov 2006 to 11 Nov 2006 (#2006-378)

[Elizabeth Krizenesky]

For homemade slivovitz, you are best off with the small, not so sweet plums 
that are very flavorful.  I wish I knew the botanical name for 
them........Anyway, you wash a quart of them, add two cups of sugar and four cups of vodka to 
them in a jar with a top that does not have to be airtight.  For the first 
week check daily and stir to get the sugar incorporated faster.  After the sugar 
is dissolved, leave the whole thing in a dark, cool place for a couple of 
months.  Pit the plums AFTER they have macerated to your satisfaction.  And don't 
throw the baby out with the bathwater....eat the plums!

Betsy Krizenesky
Lawrence University, Appleton, Wisconsin

In a message dated 11/11/2006 11:28:09 PM Central Standard Time, 
LISTSERV at LISTSERV.CUNY.EDU writes:
A colleague has recently returned from a lecture tour in Bosnia and has 
acquired a taste for slivovitz. He has no ongoing contacts in Bosnia and has asked 
me if I can help him find a recipe for homemade slivovitz.

I would be grateful for any recipes you might supply or suggestions for where 
I might look.

Thanks,

Troy

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