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Hawthorn “zaarour” liqueur

Baskets of hawthorn or “aubepine” in French ©

During our long hikes in the mountain overlooking the Qaraoun Lake towards the end of summer, we used to be thrilled when passing across a hawthorn or thornapple shrub bearing of those small red fruits. I also remember two old wise men hiking with us, filling their backpacks with these pome fruits or “zaarour” to make liqueur once they are back home.

Preparing “zaarour” liqueur is not a difficult procedure; however picking the fruits from the spinous shrub can sometimes be tricky.

Total servings: 750 ml of liqueur


300 g hawthorn berries, cleaned and slightly squashed

275 ml of 95° alcohol

300 ml of potable water

300 g of sugar

 Preparation steps:

  1. In a sterilized jar, add the alcohol and berries and leave to rest in the dark for 15 days.
  2. After 2 weeks, filter and add the sugar and water to the solution.
  3. With a spoon, stir to make sure sugar is dissolved.
  4. Leave the solution to rest for few more days before bottling.
  5. Enjoy a thimble cup of hawthorn liqueur to benefit from the powerful antioxidant protective effects of this fruit on the heart.

[quote] When it comes to consuming alcohol, the key is moderation*! We all know the dangers of an excessive alcohol intake, however moderate drinking can have certain health benefits such as: increasing the levels of good cholesterol (HDL); and lowering the chance of diabetes and heart disease. If you drink, keep it moderate! Cheers.

 *Up to 1 drink per day for women; up to 2 drinks per day for men [/quote]

Homemade liqueurs ©IrishTimes

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