For the rosehip liqueur, rinse the rosehips, trim the head and stalk of the fruit and remove the seeds and fine hairs from the rosehips.
Cover the bottom of a bottle neatly with the fruit. To refine the liqueur, add a leaf of lemon verbena and a cinnamon stick.
Fill the bottle with alcohol such as grain, apple or pear fruit brandy.
After four weeks of rest, add a little sugar or honey to taste.
Leave to infuse for another two weeks and your rosehip liqueur is ready!
Preparation Tip:
Packed in decorative bottles, rosehip liqueur is a nice souvenir and culinary gift!
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