Rose Hip Schnapps

Rose hip schnapps - based on wild, purple-black rose hips - is a highly enjoyable schnapps. It has a sweet-acid taste with wonderful, aromatic flavours and fragrance.

Enjoy on its own - or serve with pie, ice cream, fruit salad, dessert, chicken, cheese and cheese cake.

Or add a little rose hip schnapps to your jam, marmalade, fruit sauce, chutney, sorbet, ice cream, cake, dessert, - or any other dish where you would normally use rose hips.

Blends very well with...
pear schnapps · apple schnapps · vanilla schnapps · lemon schnapps.

Also, see how you can easily...
turn your rose hip schnapps into a liqueur.

Burnet Rose

Rosa pimpinellifolia - (syn. Rosa spinosissima)

Burnet rose - also known as Scotch rose - is a short, deciduous shrub that grows up to a hight of one meter.

The stems are densely covered with reddish thorns.

It has small, green, toothed leaves and very beautiful, creamy-white flowers.

The flowers are relatively big and sweetly scented.

The round fruits are known as hips. They are purple-black when fully ripe and very pleasant to taste.

Also, they are very rich in vitamins C and A.

Here in Denmark, burnet rose grows wild in coastal areas, dry sandy heaths, shrubs, field boundaries, and along sand dunes and roadsides.

Common in west Jutland (Jylland), but rare in other parts of Denmark.

Recipe

Use whole and fully ripe burnet rose hips.

You can use hips from other rose plants, but you get a much better result using burnet rose hips.

The hips must be fully ripe. That's important to remember.

If they are not fully ripe your schnapps might gel at some point. That's because under-ripe rose hips contain much more pectin than the fully ripe ones.

Direction:

Clean the rose hips carefully.

Leave them to dry in the shadow for a couple of days - on a piece of paper towel.

Use a clean glass jar with tight-fitting lid.

Fill 2/3 of the jar with whole rose hips.

Cover well with clear, unflavoured vodka - 40% alcohol content (80 proof).

Let steep for at least one month in a dark place at room temperature, 18-20°C (64-68°F).

Shake lightly and taste it from time to time.

Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.

Store (age) for at least 2 months in a dark place at room temperature before serving.

Note: If for some reason you are not satisfied with your infusion, there are ways to adjust both taste and flavours - click here to see how.

Serve your rose hip schnapps at room temperature in suitable glasses. And remember to keep your schnapps bottle tightly closed and in a dark place before and between servings.

Home > Schnapps Recipes > Rose Hip Schnapps


Home Useful Info Articles All Recipes Almond Apple Apricot Basil Blackberry Black Currant Black Pepper Blueberry Caraway Cardamom Cherry Chili Cinnamon Clove Coriander Crabapple Cranberry Crowberry Dandelion Dill Elderberry Garlic Ginger Hawthorn Honey Horseradish Juniper Lemon Lemon Balm Lemon Thyme Lime Linden Maple Oak Orange Peach Pear Peppermint Plum Pomegranate Raisin Raspberry Rose Rose Hip Rosemary Rowan Saint John's Wort Sea Buckthorn Sea Wormwood Sloe Southernwood Star Anise Stinging Nettle Strawberry Sweet Cicely Sweet Gale Sweet Woodruff Tarragon Thyme Tormentil Vanilla Walnut Willow	Rose Hip Schnapps Rose hip schnapps - based on wild, purple-black rose hips - is a highly enjoyable schnapps. It has a sweet-acid taste with wonderful, aromatic flavours and fragrance. Enjoy on its own - or serve with pie, ice cream, fruit salad, dessert, chicken, cheese and cheese cake. Or add a little rose hip schnapps to your jam, marmalade, fruit sauce, chutney, sorbet, ice cream, cake, dessert, - or any other dish where you would normally use rose hips. Blends very well with... pear schnapps · apple schnapps · vanilla schnapps · lemon schnapps. Also, see how you can easily... turn your rose hip schnapps into a liqueur. Burnet Rose Rosa pimpinellifolia - (syn. Rosa spinosissima) Burnet rose - also known as Scotch rose - is a short, deciduous shrub that grows up to a hight of one meter. The stems are densely covered with reddish thorns. It has small, green, toothed leaves and very beautiful, creamy-white flowers. The flowers are relatively big and sweetly scented. The round fruits are known as hips. They are purple-black when fully ripe and very pleasant to taste. Also, they are very rich in vitamins C and A. Here in Denmark, burnet rose grows wild in coastal areas, dry sandy heaths, shrubs, field boundaries, and along sand dunes and roadsides. Common in west Jutland (Jylland), but rare in other parts of Denmark. Recipe Use whole and fully ripe burnet rose hips. You can use hips from other rose plants, but you get a much better result using burnet rose hips. The hips must be fully ripe. That's important to remember. If they are not fully ripe your schnapps might gel at some point. That's because under-ripe rose hips contain much more pectin than the fully ripe ones. Direction: Clean the rose hips carefully. Leave them to dry in the shadow for a couple of days - on a piece of paper towel. Use a clean glass jar with tight-fitting lid. Fill 2/3 of the jar with whole rose hips. Cover well with clear, unflavoured vodka - 40% alcohol content (80 proof). Let steep for at least one month in a dark place at room temperature, 18-20°C (64-68°F). Shake lightly and taste it from time to time. Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid. Store (age) for at least 2 months in a dark place at room temperature before serving. Note: If for some reason you are not satisfied with your infusion, there are ways to adjust both taste and flavours - click here to see how. Serve your rose hip schnapps at room temperature in suitable glasses. And remember to keep your schnapps bottle tightly closed and in a dark place before and between servings. Home > Schnapps Recipes > Rose Hip Schnapps Copyright © 2002-2013 Vivi Labo All Rights Reserved