Nešpola liqueur - an old famous liqueur from the Dubrovnik area

For the preparation of this old liqueur, we need local ripe nešpoles.

Wash the scallions, cut them in a few places, and put them in a large glass container, add sugar, cover, and put them in the sun for about 40 days. We stir them every couple of days so that the sugar dissolves better. After 41 days, we pour homemade brandy without herbs and leave it in the sun for another week, then strain it and pour it into bottles. This liqueur has a special aroma of marzipan and marzipan, and this is due to the Nešpula seeds that give that special taste

Loquat...that wonderful, exotic fruit that sailors from China and Japan brought to our coastal and Dalmatian regions a long time ago is fragrant like an apricot, sweet and sour like plum and fleshy like some kind of super-juicy apple