Tincture on mountain ash on alcohol

1. Sort and rinse the berries.

2. Send the rowan in a glass container and fill it with sugar.

3. Pour alcohol into the container so that it covers the berries. About half of the alcohol will go away.

4. Insist rowan for 7 days, and as the berries absorb alcohol, top it up.

5. Leave the rowan to infuse for another 30 days.

6. After this time, drain the alcohol and pour a new portion. Leave the berries to infuse for another 40 days.

7. Drain the second batch of the infused alcohol, combine with the first part, filter and put it to infuse in a glass container.

8. The optimal time for the tincture to mature is 6 months.

9. Pour the finished tincture into glass bottles and seal tightly. Store in a cool, dark place.