Pietras Tipsy Rowan Berries

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Sauce
Cuisine European
Servings (Default: 8)

Ingredients

  • g 2,500 rowan berries
  • 500 g suar, browner if possible
  • Schnapps, high proof
Pietras Tipsy Rowan Berries
Pietras Tipsy Rowan Berries

Instructions

  1. Rowan berries, washed and peeled off, bring to the boil with sugar once (caution, it burns easily!) Leave to steep overnight.
  2. The next day slowly bring to a simmer (90 ° C), fill twist-off glasses 2/3 full, then fill up with high-proof alcohol (double grain, rum or pharmacist alcohol), close immediately and turn upside down.
  3. High vitamin C content guarantees a long shelf life. The full aroma is achieved after 3 months of cool and dark storage. Makes 8-10 glasses of 450 ml each.
  4. Tips: If the rowan berries are frozen for 24 hours beforehand, the bitter taste is softened a little.
  5. As a filling for my rowanberry cake. Also tastes good over ice or as an aperitif with sparkling wine, pure as a * digestive *.

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