Summary

Ingredients

• 2 liters schnapps, (wine yeast brandy)
• 1 ½ kg apricot (s), (apricots)
• 500 g rock suar, white
• 1 stick cinnamon
• 5 carnation (s)
• 0.5 ½ star anise
• 1 teaspoon flowers, (rose petals), dried

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Instructions

1. Halve and stone the apricots. Put the prepared fruits in a large container and cover with the rock sugar. Add all the spices and the rose petals and pour on the yeast brandy.
2. Let it steep in a light place for at least 6 months.
3. Then pour through a fine tea strainer and fill into bottles. If necessary, the liqueur can also be poured through a coffee filter.