Rosehip Liqueur

Rating: 3.4 / 5.00 (5 Votes)

Total time: 45 min

Servings: 127.0 (servings)



Clean the rose hips, rinse and drain well. Cut fruit in half lengthwise and mash in a saucepan with a potato masher or ladle.

Pour the rosehip mixture into a prepared 2-liter glass jar. Sprinkle the rock candy in between.

Pour the rum over it, it must completely cover the fruit mass. Close the jar and place it in a sunny window, where the contents should infuse for 14 days. Shake the jar from time to time.

Leave the jar at room temperature for at least 1 month. Pour the contents of the jar through a gauze cloth. If you want the liqueur to be completely clear, you can additionally strain it through a coffee filter.

Fill the rosehip liqueur into small bottles and let it rest for 3 months. At the same time it should stand cooled.

Leave a Comment