Recipe and styling by Mari-Louis Guy&Callie Maritz for CRUSH.
Our play on South-African boerejongens. Serve these over ice cream or just enjoy straight up.
Prep time 10 minutes
Resting time 1 -2 weeks
Makes 1 medium jar
120 g berries
2 Tbsp brown sugar
a cinnamon stick
1/2 cup brandy
Wash the berries.
In a sterilised jar pack the sugar and then the berries , cinnamon stick, star anise and. Pour brandy to the top.
Store in a cool dry place. Flip the jar once every day or two. Use only after at least a week, but 2 weeks always better.
Delicious with strong blue cheeses or a topping for pavlovas and ice creams.