- 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.