Kirsebærrom

Ingredients for Kirsebærrom

Instructions for Kirsebærrom

To prepare the Kirsebærrom recipe, please follow these instructions:

The berries are washed, the drips, then added in a large bowl and cover with half water and half cold boiled Brøndum Snaps (must be bland snaps). This is in 14 days covered and under pressure (the berries must be under væden).

Then the filtered juice. Per litre of sieved juice you need: 350g sugar and 1-2 dl. Rum (preferably not less than 40%). Sugar is stirred into juice when it is melted, you'll Then poured it on in Rome. bottles and stored for at least 3 months.