For the rose hip liqueur, rinse the rose hips and press them slightly. They should not be crushed but the skin should be slightly opened so that the alcohol can be absorbed into the fruit.
Put the rose hips in a large mixing jar, add 100g of sugar and the grain. Leave to mature for about 2 months in a bright place, shaking well every now and then. Then boil water with sugar (1:1 ratio) so that the sugar is completely dissolved.
Allow to cool completely and then add to the mixture. Mix well and pour through a sieve to remove the rose hips and spices.
Strain the liqueur through a very fine sieve or suitable cloth to catch most of the turbidity. Fill into pretty bottles or decanters. Thus, the rosehip liqueur is also perfect as a gift.
Preparation Tip:
It is best to harvest the rose hips for the rose hip liqueur after the first frost, so they are already softer.
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