Mountain Berry Liqueur

This liqueur is best made during the autumn after the first frost has brought out the full flavour of ripe rowan berries. Pick them when out on a forest walk, and then enjoy this warming, invigorating liqueur on cold winter nights.

Maturing time: minimum 9 weeks | Calories per 100ml/3½fl oz/scant ½ cup: 290

Makes 750ml/26fl oz/3¼ cups

500g/1lb 2oz rowan berries, rinsed

½ vanilla pod/bean

2 whole cloves

250g/9oz clear honey

500ml/17fl oz/2 cups aquavit (45%)

Put the berries in a sterilized glass bottle or jar (see page 182) with the vanilla pod/bean, cloves, honey and aquavit. Leave to infuse in a cool, dark place for 4–6 weeks, during which time the liquid should become red.

Strain off the berries and the spices through a filter or a sieve/strainer lined with muslin/cheesecloth. Bottle the liqueur and leave for at least 1 month before drinking.

NUTRITION PROFILE (per portion)

3% protein, 7% fat, 85% carbohydrate, 5% fibre

VITAMINS AND MINERALS (percentage of RDA)

Vitamin A 22%, C 49%, iron 7%

HEALTH BENEFITS

Warming and stimulating | benefits digestion and circulation | a traditional remedy for sore throats