Rosehip Liqueur/Tincture with ginger, orange peel and honey

Ingredients

• 1 kg of fresh rosehips
• 800 ml of alcohol 40º
• 200 g of honey
• 40 g of ginger
• half an orange peel

Materials

• - 1.5 liter jar
• - mixer (blender)

Preparation

• Prepare the ingredients.
  Wash the rosehips, ginger and orange well. The washed rosehips are left to dry on a paper towel for ~ 30 minutes.
  From orange we will use only the peel, so it is preferable to use organic oranges. Specifically, we will use half of the peel that we cut into thin slices.
  We clean the ginger and cut it into thin slices.
• We grind (not very finely) the rosehips with a blender. We put the chopped rosehips in a jar..
• Add the alcohol to the jar over the chopped rosehips.
• Add the sliced ginger to the jar and mix with a non-metallic spoon.
• Add the orange peel slices to the jar and mix.
• Add the last ingredient, honey and mix well.
• Seal the jar tightly with a lid and leave to macerate for at least 4 weeks in a ventilated place away from light.
  During the maceration you can shake the jar several times a day (process not necessarily mandatory).
• After the maceration period, the mixture is filtered.
  For filtration we will use either a fine sieve or a gauze. I chose to use a gauze because it allowed me to squeeze very well the mixture of rosehip, ginger and orange peel soaked in alcohol. Basically in a bowl I put a gauze that covers the entire surface and I poured the mixture. That's how I managed to squeeze all the liqueur very well. It formed like a small pile of curd in that gauze.
• Optional: extra-filtering. For a complete clarification of the liqueur, it can be left to decant in the refrigerator for 3 to 7 days, after which it is strained again through a fine sieve.
  The result is a sweet and aromatic liqueur, pleasant to the taste with light notes of orange and ginger.