Gieblis Rose Hip Liqueur Made from Fresh Rose Hips
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 d 22 hrs 18 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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).
- With cinnamon and cloves, it is ideal for the Christmas season.
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