Wash and dry blueberries well. Divide into two well cleaned and boiled bottles with wide neck or large jam jars.
Bring sugar and water to a boil until a sugar syrup is formed. Pour the sugar syrup to the blueberries and distribute the cinnamon sticks and cloves on the bottles. Pour white rum on top.
Close the blueberry brandy tightly and store in a dark place for about 5 weeks. Shake the bottles from time to time so that the aroma is well distributed.
Then pass the blueberry schnapps through a fine hair sieve so that the fruit skin remains. Fill the strained blueberry schnapps into bottles and store in the dark.
Preparation Tip:
Pour 2 cl of blueberry schnapps into a champagne flute and top with Prosecco. The perfect aperitif for guests!
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