Sausebrause with cranberry and gin

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   For the syrup, simmer 300 g cranberries with 500 g sugar and 1 l water for about 20 minutes. Pour into a sieve, collecting the juice and squeezing the cranberries gently. Pour the juice into the pot with 5 tbsp. lemon juice.

2. 2

   In about 15 minutes, simmer in a syrupy saucepan. Pour into a hot rinsed twist-off bottle (1 l content). Close immediately, let cool off. Distribute crushed ice into the glasses. Add approx. 4 tbsp. syrup and 4 tbsp. gin to each glass.

3. 3

   Fill up with a total of approx. 2 l lemonade.

4. 4

   Pretty to boot: Pickle pines. For this 1⁄2 Wash cucumber. Cut 4 thick slices all around the cucumber down to the seeds. Divide each slice into triangles and cut out mini-spikes on 2 sides.