Rowan schnapps - based on fresh and fully ripe rowan berries - has a unique, sweet-acid and slightly bitter taste with notes of crabapple, rose hip, and a little strawberry. The colour is pale red.
Excellent as appetizer or in combination with honey schnapps.
Serve with venison meat, other game dishes, pork, poultry, desserts, cheese and cheese cakes.
Or use the schnapps in jellies, sauces and stews.
It makes a highly enjoyable and very harmonious schnapps blend.
Also, see how you can easily...
turn your rowan schnapps into a liqueur.
Use fresh and fully ripe rowan berries.
Pick them right after the first frost. But before the birds eat them. Put them in the freezer for a couple of days.
Or do as I do - pick them when they are fully ripe but BEFORE the frost and freeze them for a week or more.
Frost makes rowan berries milder and sweeter.
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 rowan 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.
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