Rumpot - Rumtopf Ingredients

I am an angler in Scandinavia Home

Procedure without liability

700 ml Stroh Rom 54 (54% alcohol) 200 g Danish strawberries 200 g Danish raspberries 200 g Danish ribs 200 g Danish black currants 200 g Danish sour cherries without stones 200 g Danish blackberries 265 g pearl sugar Accessories: 3 l boiling glass The berries can be placed in the glass as they ripen in the Danish summer. Aliquots of sugar and rum are poured on as the berries get into the glass. If you want a very sweet Rompot, you can go up to 500 g of sugar.

Recipe No. 4 Rompot - Rumtopf - With Stroh Rom 54 The juice is filtered and used for dessert Open the EXCL spreadsheet in a new window

In clean glasses, the first berries are placed in the bottom and a subset (here 1/6) of sugar is sprinkled over. Pour in rum until the berries are covered. This is repeated as the berries ripen in your garden. When all the berries (here 6 kinds) have entered the glass, the last sugar must be sprinkled over and the remaining part of the rum poured over so that it covers with approx. 1 cm. The glass is closed and kept cold, dark and dry until Christmas Eve. Now you can serve a good Rompot to your risalamande. Alternatively, let some of the juice settle and use this as an accompaniment to a dessert - apple pie, ice cream and other goodies. See the picture TV. Other berries can of course also be used - plums, gooseberries and blueberries - but if the berries are very hard, they must be pricked with a fork so that the juice pulls out and the rum into the berry. It is important that the alcohol percentage is high, for the sake of durability. The alcohol percentage decreases as it is diluted with the juice from the berries. Average for the amount of berries, rum and sugar gives approx. 20 to 22% vol. Alcohol. See my Wine and schnapps calculation.