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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