Hawthorn liqueur

1 kg of hawthorn pour 1 l 40 – 50-alcohol percentage. First, chop the fruit coarsely, add the torn vanilla pod and put it all in a sunny place for a few weeks. Then strain, add water and sugar syrup (150 g w 250 cm3 of water) and set aside again for two months. Then filter and pour into bottles. Hawthorn liqueur should be drunk only after six months.

As you can see, in terms of the ratio of fruit to alcohol and added sugar, all of these liqueurs are essentially similar to each other. Therefore, you can freely list the types of fruit.