Van der Hum liqueur

Name: Van der Hum liqueur
Yield: serving
Cuisine: Accompaniment
Ingredients: 5.00 cloves whole; 25.00 ml naartjies dried peel, crumbled; 1.00 cinnamon stick; nutmeg ground, pinch; 750.00 ml brandy; 160.00 g white sugar; 200.00 ml water

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By Food24 November 03 2009

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Ingredients (7)

5.00	cloves — whole
25.00 ml	naartjies — dried peel, crumbled
1.00	cinnamon — stick
	nutmeg — ground, pinch
750.00 ml	brandy
160.00 g	white sugar
200.00 ml	water

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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.