Summary

Ingredients

• 150 g sour cherries, from the lass
• 30 ml rum
• 1 piece (s) ginger, (2 cm)
• 1 bag tea (fruit tea)
• 1 stick cinnamon
• 1 teaspoon anise (star anise)
• 1 teaspoon clove (s)
• Sugar (white rock candy), to taste

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Instructions

1. Drain the sour cherries, pour rum over them and let steep for 3 hours. Peel the ginger and cut into fine sticks. Pour the fruit tea bag together with the cinnamon stick, ginger, star anise and cloves with 0.7 l of boiling water and let it steep for about 8 minutes. Heat the cherries and rum in a saucepan, but do not boil. Remove the tea bags, pour the fruit tea with the rum cherries into glasses and serve immediately. If desired, sweeten with rock candy.