Rosehip Liqueur

Ingredients

• 1 kg fresh ripe rosehips
• 300 g cane sugar
• 0.5 stick cinnamon
• 4 cloves
• 0.5 lemon
• 0.5 Orange
• 1.5 l good brandy

Instructions

1. 1.

   Trim stems and tips from the rosehips.

2. 2.

   Place the fruits in a large glass bowl, sprinkle brown sugar over them, mix well, and let steep overnight in a cool place. The next day carefully transfer the mixture into a wide-mouth bottle or larger airtight container. Add the broken cinnamon stick and grated lemon and orange zest. Top with brandy or cognac. Seal tightly and leave in a bright spot for about 2–2½ months to mature.

3. 3.

   Filter the rosehip liqueur through a clean muslin-lined sieve. Use the cloth to squeeze out remaining liquid. Transfer the clarified spirit into prepared bottles or carafes. Let rest again for four weeks in a cool place.