Rum pot drink

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Select raspberries and blackberries. Wash apricots, sour cherries and currants and drain well. Halve the apricots, remove stones and dice the flesh roughly. Stone the cherries.

2. 2

   Strip the currants from the panicles.

3. 3

   Mix the fruit with sugar, fill into a suitable container (earthenware jar with lid approx. 2.5 l capacity) and let it stand for at least 30 minutes. Then pour rum over the fruits so that the rum is standing finger-wide over the fruits (if necessary, weigh down floating fruits with a saucer).

4. 4

   Close the rum pot well with cling film and let it stand in a cool place for about 4 weeks.

5. 5

   Ice cubes and approx. 50 ml rum pot each into glasses. Decorate with lemon balm and top up with mineral water.