Apricots and Plums

The question here is the degree of ripeness. If the fruit is firm and can be easily cut, then wash them and cut them into chunks and add to the water, discarding the pits. Use 2 tablespoons/30 ml lemon juice in the water. The distillate for the apricots is a delicate grappa, while for plums it is plum distillate or Slivovitz. Crush the fruit with the egg beater before adding syrup. Then continue crushing every 30 minutes, as in the basic recipe.

If you are using apricots or plums that are soft and pulpy, then you will not need a bowl of water. Instead, you should place your bowl in the freezer until just before it is needed. Wash the fruit carefully and cut it into large chunks, discarding the pits. Place the fruit chunks in the bowl. Add 1 tablespoon/15 g sugar, 1 tablespoon/15 ml lemon juice, and the spirit (a delicate grappa for apricots; a plum distillate or Slivovitz for plums). Let macerate for 10 minutes before adding the fruit syrup. Then continue with the procedure as above, but stir and lightly crush the fruit rather than beat it. You must use your judgment here. The result should be pulpy, not smooth.