Rinse the berries and sort them out well. Then fill a bottle with the candy, pour in the rum, finally pour in the grain. Mature the liqueur in about 2 months, then pass through a filter form.
Related Recipes:
Gourmet LiqueurIngredients for 3/4 l. For the sugar syrup: make it bubble softly. Remove the saucepan from the kitchen stove...
Spicy Cherry LiqueurRinse, drain and pit the cherries. Fill into a wide-necked bottle, add spices and almond kernels and pour...
Homemade Strawberry LiqueurWash strawberries, drain very well and remove the fruit bases. Pour into a cleaned bottle with white rock...
Grandmother’s Rum Pot– General – Rum casserole is a traditional household recipe. Take all the fruits that ripen from...
Plum Seed LiqueurFor the plum seed liqueur, place the plum seeds (they are NOT cracked or poked!!!) in a large, wide glass jar...
Rose LiqueurFor the rose liqueur, pluck the leaves of the scented roses and remove any brown leaves. Put the rose petals...
Plum LiqueurFor the plum liqueur, pierce the plums several times with a needle. Put them in a large container and add the...
Rum Potto note: Only use fruit that is in perfect condition. All fruits must always be carefully rinsed and cleaned...
Asparagus Panna CottaWash asparagus, peel and cut into small pieces. Save the asparagus tips. Boil the asparagus in cream with a...
Fig LiqueurFor the fig liqueur, wash and dry the figs and cut them into eighths. Put them in a large glass, add the...