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
Print Recipe
Pin Recipe 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 *.
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