Summary

Ingredients

• 3 bottles wine, white, dry (0.75 liters each)
• 30 cl schnapps
• 4 orange (s), sweet, untreated
• 2 lemon (s), untreated
• 1 stick cinnamon
• 1 vanilla pod (s)
• 300 g suar

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Instructions

1. Put sugar, wine and schnapps in a container and stir in the sugar with a wooden spoon, then close. Shake gently from time to time. The sugar should be dissolved after 24 hours.
2. The next day, wash the oranges and lemons well and dry them. Halve the citrus fruits and then cut the halves into slices. Put the slices, the cinnamon stick and the vanilla pod in a large container.
3. Seal and let everything stand in a cool place in the dark for 8 weeks. Shake gently once a week.
4. Filter the infusion (if necessary strain through a cloth) and fill it into bottles.
5. Then let it stand still for another 15 days. Serve chilled as an aperitif or digestif.
6. Shelf life: 12 months