Homemade Rosehip Liqueur

Ingredients

• 1 kg fresh ripe rosehips
• 300 g raw cane sugar
• 1 cinnamon stick
• 4 cloves
• 1 tbsp organic lemon zest
• 1 tbsp orange zest
• 1.5 l brandy

Instructions

1. 1.

   Trim stems and tips from the rosehips. Wash the fruit and place in a large bowl. Sprinkle sugar over them, mix well, and let steep overnight in a cool place.

2. 2.

   On the next day, carefully transfer the mixture into a belly-shaped bottle or a larger, tightly sealable container. Add cinnamon stick, cloves, lemon and orange zest, then pour in brandy. Seal tightly and leave to infuse for about 2 months in a bright spot.