Simmer only the yellow petals with 700 ml of water in a small saucepan for 5 minutes, cover and let cool. Then filter out the yellow leaves and slowly reduce the solution with 400 g of sugar to approx. 300 ml. Pour the cooled syrup into a 1 liter bottle and fill up with the rum. Let it steep for a day. 5-10 drops of yellow food coloring can add a little bit of extra color.
This liqueur is ideal for refining and sweetening other approaches and liqueurs. Primarily for fruit and rum liqueurs, of course.
On vanilla ice cream, it creates a particularly good taste refinement.
Ingredients
Print Recipe
Pin Recipe