Rowanberry Liqueur Recipe D.I.Y.

Rowanberry Liqueur Recipe D.I.Y.
Rowanberry Liqueur Recipe D.I.Y. Have a berry day every day!

Rowanberry Liqueur Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Rowanberry Liqueur Recipe? You now have no reason to look any further you have just found what you have been looking for! This is the most awesome tasting Rowanberry Liqueur Recipe in the world.


Step 1
  1. 2 1/2 pounds of Rowanberry
  2. 3 cups of vodka
Step 2 Optional
  • 2 1/2 cups of sugar
  • 2 cups water

Utensils Tips

Here is a list of the simplest utensils that you can use; the ones Mom should already have in the kitchen:)

– cheesecloth
– saucepan
– small funnel
– glass bottles, or storage containers, for bottling and serving, you can either use the glass Jar you used before, or just buy a second one. 


Step 1

Remove stems and rinse rowanberry’s with water, dry them and spread evenly on a baking sheet.

Put rowan berries in an oven preheated to 170 keep warm. Bake until berries start oozing juice and there’s a strong aroma. Usually, it takes 10-12 minutes.

Take berries out of the oven and cool down to room temperature. After this, put them in container add vodka close container and shake.

Aging and Straining Your Rowanberry Liqueur Recipe

Let sit in a cool dry place for a month and than you will strain it.

Straining, some prefer the look of having the leaves in the bottle others prefer to strain using a cheesecloth.

When using a cheesecloth to strain when you get to the point where you have strained everything out.

You can gently wring the cheesecloth to extract all of the remaining liquid and juice.

Step 2

Heat up the water in a saucepan, when the water is boiling stir in the sugar making sure that it does not burn. When the sugar dissolves shut off the fire and let cool then pour into liqueur slowly tasting it all the while so you don’t over sweeten.

Let age for another 3 weeks.

Congratulations, You Have Completed Making this Awesome Rowanberry Liqueur Recipe!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

Image by Николай Оберемченко from Pixabay

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Written by Binyomin Terebelo
I love hearing from you about why you love something I wrote or published or a recipe I don't know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for Weekend Rabbi too.
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