Ingredients for 3/4 l.
For the sugar syrup:
make it bubble softly. Remove the saucepan from the kitchen stove, cool the syrup (it will become even thicker). You get about 400 ml of thick sugar syrup.
several weeks.
For the Christmas liqueur
Put the spices in a hot rinsed bottle, add the liqueur and close the bottle.
Leave to infuse in a dark place for a week. Remove the spices and pour the liqueur through a filter bag. Later fill into a hot rinsed bottle and keep in a cool place.
The liqueur will keep for at least a year.
Tip: Cook only with high quality spices – they are the be-all and end-all in a good dish!
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