Homemade Rosehip Liqueur: Boost Your Immunity and Savor the Flavors

If you can get hold of quality slivovitz (plum brandy) and organic rose hips, it would be a shame not to take advantage of that and make a delicious homemade rosehip liqueur that will help you from various ailments such as colds.

This rosehip liqueur demands time, not for complexity, but for maceration. The longer the infusion, the better – resulting in a richer color and enhanced health benefits. Rose hips are great for boosting immunity by being one of the richest sources of vitamin C in nature.

Rose hips are packed with vitamins C, A, B, E, and K, plus minerals like magnesium, phosphorus, calcium, iron, and potassium, make this liqueur a powerhouse for your overall well-being.

Homemade rosehip liqueur

Recipe is relatively simple, but you need time to make it. The more time you have and the longer you let the rose hips macerate, the more delicious and healthy the liqueur will be.

PS:from what you have left you can then make, for example, "tipsy tea" and how to do it I will write next time.

Homemade rosehip liqueur

Part 1: List of ingredients

Prepare:

• Large glass container - the picture shows a container of approximately 3.5 liters

• Organic rosehips - fill about 30% of the jar

• Approx. 2.5 liters of good quality homemade slivovitz - after the maceration process is over you will have less (some of the slivovitz will be lost in the rosehips) I was left with about 2.2 liters

• Approx. 3 packets of cinnamon - 6-8 pieces

• Aprox. 6 pieces of star anise

• Approx. 20 pieces of cloves

After the maceration is done, prepare:

• 2 kg sugar

• 1,5 liters of water

• Cinnamon - put 1 piece in each jar

• Star anise - put a piece of star anise in each jar

• Dried rose hips - put a few pieces of dried rose hips in each jar

Part 2: Recipe procedure

1. Wash the picked or bought organic rose hips, let them dry and clean them. Get rid of the ends either by peeling or cutting off the "collar-bubble". Cut the cleaned rose hips in half and throw them into the prepared glass container.

2. Add all the spices to the rose hips, i.e. cinnamon, star anise and cloves.

3. Pour in good quality slivovitz (other alcohol can also be used), close the container and let it macerate in a dark place for at least 1 month (preferably more - I did it for 2 months and few days).

Part 3: Recipe procedure after maceration

1. Pour the water into a saucepan, add the sugar (you can add a smaller amount of sugar, I personally liked this ratio) and heat until the sugar dissolves. Then let everything cool down.

2. Strain the contents of the jar through a fine sieve into a larger bowl, squeezing as much from the rose hips as possible.

3. Add the slivovitz and rosehip mixture to the pot and stir everything thoroughly.

4. Place the whole cinnamon, a piece of star anise and a few dried rose hips in the prepared glasses. Then pour the mixture into the glasses.

5. The jars can be decorated and stored for several years in a dark, cool place.

You can gift this rosehip liqueur or keep it emergencies (like a cold). It is best served chilled. Alternatively, if you have a cold, pour some liqueur into your tea. Enjoy!

PS: I'd be happy if you let me know how you like the liqueur, or if you've made any variations here.