For blueberry liqueur crush the blueberries, put them in a jar and refrigerate for 5-7 days. It is necessary to stir daily.
The blueberries are then squeezed. The juice is simmered with 1/2 kg of sugar, 1/2 l of water, some cinnamon and cloves for half an hour and stirring. If necessary, the soup is skimmed.
The juice is cooled down completely and 1/2 l of wine spirit is finally added. Then the blueberry liqueur is bottled.
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