Rosehip Liqueur

For the rose hip liqueur, first cut away the blossoms and stem ends from the rose hips. Rinse and drain the fruit, cut in half and scrape out the seeds. Mix the pulp with 300 g of crushed brown rock candy and leave to infuse for one night with the lid on. Pour the mixture into a bulbous bottle.

Add cloves, cinnamon stick, the very thin lemon or orange peel. Pour in the brandy. Close the bottle tightly and let it steep in a bright sunny place for 2 months. Strain and let the rosehip liqueur mature in small bottles in a not too bright place.

Preparation Tip:

For the rosehip liqueur use firm fruit, still orange. The liqueur has a shelf life of 6 months.

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