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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