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

Instructions

Rowan berries, washed and peeled off, bring to the boil with sugar once (caution, it burns easily!) Leave to steep overnight.
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.
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.
Tips: If the rowan berries are frozen for 24 hours beforehand, the bitter taste is softened a little.
As a filling for my rowanberry cake. Also tastes good over ice or as an aperitif with sparkling wine, pure as a * digestive *.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.