Gingerette

Rinse the berries, remove the stalks and crush them in a wide-mouthed bottle. Cut the lemon peel thinly small and add to the berries form. Pour the gin on top and let it stand for 3 days. Then filter and stir with sugar and ginger powder. Leave to infuse in a warm place for another 8 days, shaking frequently. Filter the liqueur repeatedly and let it rest for several weeks.

From the recipe collection of Andreas Kohout

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