Strawberry – Rhubarb – Liqueur
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 350 g rhubarb
- 200 g strawberries
- 100 ml water
- 300 g rock suar, white
- 700 ml schnapps, double grain or vodka
- 300 ml white wine
Print Recipe
Pin Recipe Instructions
- Clean the rhubarb, cut into 5 cm long pieces and put in a saucepan with the water. Simmer over moderate heat for about 5 minutes, then let cool down. Clean the strawberries, mash them lightly with a fork and place them in a large glass with the rhubarb and all the other ingredients. Place the batch in a light and warm place for 4 weeks (but not in the sun), during which time shake it up more often.
- Then strain and pour into hot rinsed bottles, then store them in a cool and dark place. Let the liqueur ripen in the bottle for about 3 weeks before enjoying. The liqueur will keep for at least a year.
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