Here is another exclusive recipe which was literally one in the making for some time now. It took 21 days for it to cure and a lot of patience. When the 21 days was up I was pleased to serve it to my anxious New Years visitors who all found it tasted terrific. However, this liqueur is not too much a strong one; if you want a stronger liqueur you can choose to make it with brandy or puncheon rum or any other strong liquour.
As usual, for the recipe for this sorrel liqueur can be accessed to all subscribers on the site. If you are not yet subscribed, you are welcome to click on this link to become a STC subscriber. Please, read your follow up email to find out how subscribers can get access to exclusive recipes and the free monthly e-magazine.
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