Sloe Liqueur

Sloes rinse, dab, pierce several times with a needle (eg, darning needle) and put in large bottles form. Add cloves, broken cinnamon stick and star anise, sprinkle with sugar and then fill with the grain. Close bottles tightly, infuse in a warm place for 3-4 weeks. Shake from time to time.

Then keep the bottles cooled and lying for 3 months. After that, open the bottles, filter the liqueur and put closed cooled.

Related Recipes:

Two Waffles with Spiced OrangesDough: Beat the butter with half of the sugar and gradually add the egg yolks until you have a white creamy... Apple Pie on a StickFor the apple pie on a stick, first mix flour with salt and sugar in a mixer, add cold butter in small pieces... Preserved Veal Shank with Pumpkin ChutneySeason the veal shank well with salt and pepper and sear it in the Reindl. Add the carrots, celery and onions... Hibiscus Pimento GinFor the hibiscus pimento gin, first mix the juniper berries with the gin base and leave to infuse for 24... Germ DumplingsA great pasta dish for any occasion: Form flour in a kettle, stir lukewarm milk with sugar and crumbled yeast... Pear and Fig Compote with Nutella DotsThe day before, pour boiling hot water over the figs and let them swell for 15 min. Drain the figs and cut... Quince LiqueurFor the quince liqueur, peel the quinces and cut them into very small pieces, including the core. Boil sugar... Stuffed Pigs Feet – ZamponiRemove any remaining bristles from the scalded pig’s feet with a sharp razor. The skin must not be... Venison Fillet in Puff Pastry with Mushroom SauceSeason the venison fillet with salt and pepper and with the chopped herbs. Place the puff pastry on top, brush... Brasato Al VinoFor the recipe Brasato al vino, first peel the onion and slice it with the cleaned carrots. Also peel and...