Summary

Ingredients

• 1 liter juice (quince juice), cold-pressed
• 400 g suar (rock candy), white
• 1 liter schnapps (double grain or brandy)
• 20 almond (s) (bitter almonds, from the pharmacy)
• 20 g coriander, the rains it

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Instructions

1. Bring the quince juice with the rock sugar to the boil. Stir until the sugar has dissolved. Let cool down. Then mix the juice with the schnapps and fill into bottles.
2. Spread the almonds and coriander (it is best to use grains, the ground coriander is very difficult to filter clear) on the bottles.
3. Then let the liqueur stand in a dark and cool place for 2-3 months. When this time has elapsed, filter clear and pour into clean bottles.
4. Tip: wrap the bottles in aluminum foil during the months.