Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 1 kg rose hips
- 300 g rock suar, crushed brown
- 4 clove (s)
- 0.5 stick ½ cinnamon
- 0.5 ½ lemon (s), wafer-thin peel, untreated
- 0.5 ½ orange (n), wafer-thin peel, untreated
- 1 ½ liter brandy
Print Recipe
Pin Recipe Instructions
- Cut off the flowers and stems from the rose hips. Wash and drain the fruit, cut in half and scrape out the stones.
- Mix the pulp with the rock candy and leave to stand overnight, covered.
- Pour the mixture into a bulbous bottle. Add the cloves, the cinnamon stick and the tropical fruit peels. Pour the brandy on top. Close the bottle tightly and let it steep for 2 months in a bright, sunny place.
- Strain and let mature in small bottles in a not too bright place.
- Tip: use firm, orange-colored fruits. Shelf life 6 months.
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