Summary

Ingredients

• 10 kiwi (s), peeled and mashed
• 200 g suar, brown
• 250 ml water
• 700 ml schnapps (double grain)
• 1 vanilla pod (s)

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Instructions

1. Bring the water to the boil and make a syrup with the sugar. Stir in the kiwi puree and pour everything into a large mason jar. Add the vanilla pod and fill up with the grain.
2. Let it ripen in a dark place for 2-3 months, stirring occasionally. Finally, filter over a coarse cotton cloth or coarse paper filter and fill into bottles.