Harvest and wash the sloes after the first frost. Optionally, the sloes can be picked, washed and frozen in the freezer when they are ripe.
Pierce the thawed sloes with a needle and place in a saucepan. Bring the water to the boil in another saucepan. Pour boiling water over the sloes and cover and leave to rest for 24 hours.
Strain the stock in a saucepan and bring to the boil again. Pour the brew back over the sloes and cover again for 24 hours. Repeat the process of pouring over and letting it rest a third time.
Now strain through a fine sieve, discard the sloes and add the rock sugar to the brew. Heat while stirring so that the rock candy dissolves. Scrape out the pulp from the vanilla pod with a knife and add to the sweet brew while stirring.
Let the brew, which now forms the taste base of the liqueur, cool down to approx. 70 ° C, otherwise the alcohol from the rum will dissipate. Now add the rum.
Since the taste of the brew depends on the degree of ripeness, the amount of flesh on the sloe and the quality of the sloe, only one liter of rum should be added initially. Add the remaining rum as desired. Don`t forget to taste.
Now fill the liqueur in bottles, close tightly and allow to cool. In order for the taste of the vanilla to develop properly, a further rest period of at least 3 days is necessary.
The liqueur will keep for at least 1 year in the sealed bottle if the alcohol content is right.
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