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Pietra's tipsy rowan berries

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Ingredients for 8 servings:

  • 2,500 g rowanberries
  • 500 g sugar, preferably brown
  • spirits, high proof

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Over ice cream and as a cake filling; as an aperitif or digestif.

Wash and peel rowanberries and bring to a boil with sugar once (careful, they burn easily!). Let steep overnight. The next day, bring slowly to a simmer (90°C). Fill twist-off jars 2/3 full, then fill with high-proof alcohol (Doppelkorn, rum, or pharmacist’s alcohol), close immediately, and turn upside down. The high vitamin C content guarantees long shelf life. The full flavor is achieved after 3 months of storage in a cool, dark place. Makes 8-10 450 ml jars. Tips: If the rowanberries are frozen for 24 hours beforehand, the bitter taste is somewhat reduced. Use as a filling for my rowanberry tart. Also delicious over ice or poured over sparkling wine as an aperitif, or on its own as a *digestive*.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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