Van der Hum liqueur

Recipe from: 1/4/1990 12:00:00 AM
Ingredients 7
Servings 0
Time

Ingredients

  • 5
    whole cloves
  • 25
    ml
    dried naartjie peel, crumbled
  • 1
    whole cinnamon stick
  • pinch nutmeg
  • 750
    ml
    brandy
  • 160
    g
    white sugar
  • 200
    ml
    water
 

Method

 
Add the cloves, naartjie peel, cinnamon stick and nutmeg to the brandy, pour back into the bottle and leave for one month. Strain through a fine sieve or wet muslin cloth. Place the sugar and water in a saucepan and heat until the sugar has dissolved, stirring continuously. Boil for about six minutes to form a thick syrup. Add the brandy and mix. Pour into a bottle and store for about two weeks before serving. Makes about 900 ml liqueur.
 

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