rosehip liqueur

Ingredients for 4 servings:

• 1 kg rosehips
• 1 kg white rock sugar
• 1 liter of water
• 10 cloves
• 2 cinnamon sticks
• 2 vanilla pods
• 5 bottles of kirsch, 0.7 l each

Instructions

Working time approx. 1 hour 15 minutes; Rest period approx. 45 days 12 hours 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 days 13 hours 45 minutes

simply

You should allow about 1.5 hours of preparation time for gathering and cleaning the rosehips. It should take about 30 minutes, plus about 30 minutes the next day for transferring the fruit. Remove the stems from the rosehips, but do not pit them. Wash and discard any unsuitable fruits. Dissolve the rock candy in the water and add the cleaned rosehips. Bring the water to a boil, then simmer for about 10 minutes. Shortly before the end of the cooking time, add the cloves, cinnamon sticks, and vanilla pods. Halve the vanilla pods and slit them lengthwise. Let the brew simmer for another 5 minutes. Stir the brew occasionally and mash the fruit with a potato masher. After the cooking time, leave the brew on the stovetop and let it cool overnight. The next day, pour the entire brew into a suitable, large container with a lid – it should hold at least 5-6 liters. Pour 4 bottles of kirsch into the brew. Seal the container. Let the liqueur steep for approximately 1-2 months. Stir or squeeze the mixture occasionally. Finally, strain the liqueur and season to taste with the fifth bottle of kirsch. Bottle the liqueur and label it attractively.