Homemade Rowan Berry Liqueur is a delicious drink, and when drunk in moderation it’s good for health as it boosts immune system. Ripe mellow berries gathered right after the first frost are perfect for a liqueur. Rowan berries become sweeter and a part of their bitterness subsides under freezing conditions. If there were no frosts yet simply put berries in a freezer for a few hours.

Vodka, ethanol (40-45%) or moonshine can be used as base alcohol. Making Rowan Berry liqueur without alcohol (natural fermentation) is not recommended. Rowan berries ferment poorly, so all efforts will be for nothing.

Quick Rowan Berry Liqueur Recipe

This simple recipe is just like any other liqueur recipe.

Ingredients:

• Rowan berries – 2 kilos
• Vodka – 1 liter
• Sugar – 1 kilo
• Water – 1 liter

Recipe:

1. Remove stems, sort out the berries, and rinse them in a colander.
2. Add sugar and water into a cooking pot, bring the mixture to a boil, and simmer it for 5 minutes, skimming white foam.
3. Pour the berries over with the hot syrup and stir.
4. Once the mixture has cooled down to room temperature pour it into a fermentation container. Add vodka and stir.
5. Seal the container. Steep for 20-25 days in a dark place. Shake once every 3-5 days.
6. Strain and filter the homemade rowan berry liqueur through few layers of cheesecloth.
7. Bottle the drink and seal it. Store in a cellar or fridge. Its shelf-life is up to 5 years. 15-18% ABV.

Classic Rowan Berry Liqueur

This recipe’s complexity is compensated by a rich tart-sweet taste with light sour notes.

Ingredients:

• Rowan berries – 1 kilo
• Sugar – 0,5 kilo
• Vodka – 0,8 liter
• Water – 0,5 liter (optional)

Recipe:

1. Remove stems and rinse rowan berries with water, dry them and spread evenly on a baking sheet.
2. Put rowan berries in an oven preheated to 60°C. Bake until berries start oozing juice and there’s a strong aroma. Usually it takes 12-15 minutes.
3. Take berries out of the oven and cool down to room temperature. After this, put them in a fermentation container, add vodka, and stir.
4. Seal tightly and steep for 30-35 days in a warm well-lit place (for example, near a window).
5. Filter the infusion through 2-3 layers of cheesecloth without squeezing. Seal the liquid part and leave it in a fridge.
6. Cover berries with sugar, shake a few times and seal.
7. Transfer the container to a dark place at room temperature for 20-25 days. This time is enough for sugar to absorb the remaining alcohol from berries.
8. Strain the rowan berry syrup through cheesecloth, mix it with the infusion obtained at the 5^th stage. Store in a fridge. You’ll end up with a sweet and thick rowan berry liqueur. If the taste is okay consider your drink ready.

Connoisseurs of strong alcohols can skip next stage by adding vodka (or ethanol) to make the drink less sweet to your taste.

9. Pour the berries over with cold water, shake a few times, seal the container, and age in a dark place for 10-14 days.
10. Strain through cheesecloth without pressing, mix with the rowan berry liqueur obtained at the 8^th stage.
11. Bottle the drink. Shelf-life in a fridge or cellar is up to 5-6 years. If diluted with water rowan berry liqueur has 12-15% ABV.

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