Gieblis Rose Hip Liqueur Made from Fresh Rose Hips

Summary

Ingredients

• 400 g rose hips
• 700 ml brandy (36%)
• 150 g suar, brown
• 50 g rock suar, white
• 1 stick cinnamon
• 2 carnation (s)
• 0.5 ½ orange (s), only the peel
• 0.5 ½ tangerine (s), only the peel

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Instructions

1. Wash the rose hips and cut off both ends a little. Wash the orange and tangerine as well and put the peel of the two halves with the rose hips and the other ingredients in a larger container.
2. Close this and place in a dark, not too cold place for 6 - 8 weeks. Shake the container regularly - especially at the beginning, as this is where the sugar should be dissolved.
3. After the rest period, the liqueur can be filled into beautiful small bottles. If there are any residues of rose hips, filter them out using a filter (coffee filter).
4. With cinnamon and cloves, it is ideal for the Christmas season.