Homemade rosehip liqueur recipe ingredients:
- 2.2 lb (1 kg) rosehips
- 10.5 oz (300 g) brown sugar
- 1/2 cinnamon stick
- 3 cloves
- Shredded lemon peel (from 1/2 lemon)
- 6.6 cups (1.5 l ) brandy
Wash and clean rose hips, mix them with sugar and let them stand in cold place over night.
Next day, pour brandy over rose hips and sugar, and add cinnamon, cloves and shredded lemon peel in it. Cover the dish with rose hip liqueur in it and let it stand 2 weeks in light place.
Strain the liqueur, pour it in the liqueur bottles and let it stand 4 weeks more before you serve it.
I like rosehip recipes and this is one of them.