A classic recipe that takes the whole summer to create and lasts the whole winter to enjoy . Goes well along with Vanilla ice cream. It tastes also excellent in a glass of champagne as a special version of Kir Royal (instead of crème de Cassis)
- 500g fresh fruits (and again 500g fruits and again ...)
- strong brown rum (54 %)
- Wash 500g strawberries and cut them in half. Fill the rum pot with 250g sugar and 54% brown rum up to 2cm over the fruits (approx. 5 dl) and store in the cellar (cool and dark).
- In the course of the season, add further fruits (e.g. apricots, peaches, pitted cherries) or berries in a ratio of 500g fruit to 250g sugar. Add rum about 2cm above the fruits.