Summary

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

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Instructions

1. Cut off the flowers and stems from the rose hips. Wash and drain the fruit, cut in half and scrape out the stones.
2. Mix the pulp with the rock candy and leave to stand overnight, covered.
3. 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.
4. Strain and let mature in small bottles in a not too bright place.
5. Tip: use firm, orange-colored fruits. Shelf life 6 months.