We are 10 desserts down dear foodies! Only 70 left to go! It
did take me 40 days to complete the first 10 but it’s all a working progress. I have 160
days, 5 hours, 57 minutes and 30 seconds left to complete the rest! There is
nothing stopping us now!
The last dessert on our first list of 10 is Van der Hum liqueur.
Van der Hum was South Africa’s first indigenous liqueur. This
wonderfully aromatic liqueur is a blend of brandy, naartjie peel and spices. It
was distilled in South Africa for centuries by housewives before it was bottled
officially. It is named after Admiral Van der Hum of the Dutch East India
Company fleet who is said to have been ‘fond of it to the point of distraction’.
VAN DER HUM LIQUEUR
- 1 bottle of good quality brandy
- 4 cloves
- 1 cinnamon scroll
- ¼ freshly ground nutmeg
- 2,5 ml (½ tsp) mace
- 30 ml (2 tbs) naartjie peel
- 500 ml (2 cups) white sugar
- 125 ml (½ cup) water
- 60ml (¼ cup) good quality rum
Step 1 – Pour the brandy into an sterilized glass bottle. A 1
litre bottle is perfect.
Step 2 – Add the cloves, cinnamon scroll, ground nutmeg,
mace and finely cut naartjie peel.
Step 3 – Seal the lid and shake the bottle gently every morning
and every night.
Step 4 – Allow to infuse for 1 month. Strain the liqueur
through a clean muslin cloth.
Step 5 – In a sauce pan boil the water and sugar until very
thick.
Step 6 – Combine the liqueur with the sugar syrup and add
the rum.
Step 7 – Pour the mixture into a sterilized bottle and
reseal. Write the date on the bottle and only after three weeks of adding the
syrup can the liqueur be enjoyed.
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