Mahonia Liqueur
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 30 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 liters mahonia juice
- 1 kg sugar
- 5 packs vanilla sugar
- 1 ½ liter rum, 54% or double grain
Print Recipe
Pin Recipe Instructions
- Mahonia juice: it is worth collecting the ripe berries and juicing them in a steam juicer without sugar. It keeps for a long time in twist-off bottles and can be used for various recipes.
- Bring the juice, sugar and vanilla sugar to the boil, stirring constantly, and allow to cool.
- Stir in rum, fill into bottles and let ripen in the dark (cellar).
- The longer the liqueur matures, the better and rounder it tastes. If it was made during the Mahonia harvest, we will try the liqueur at Christmas at the earliest.
- The liqueur may gel in the bottles. Vigorous shaking is enough to make it drinkable.
- Also very tasty as an ingredient in vanilla pudding or ice cream!
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