Danjula`s Aromatic Elderberry Liqueur
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 1 hr |
| Total Time | 3 hrs |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 kg elderberries
- 1 liter schnapps, (grain or clear)
- 100 ml amaretto
- 500 ml nectar, (black currant)
- 500 ml syrup, (elderflower)
- 5 packs vanilla sugar
- 2 vanilla pod (s)
- 1 lemon (s), untreated
- 1 large apple, sweet variety
- 10 g peppermint
- 10 g lemon balm
Print Recipe
Pin Recipe Instructions
- Thoroughly wash and sort the elderberries. Cut off the stems, some of the smaller ones can be left on.
- Put the berries in a large saucepan and pour 2.5 liters of water over them, put the lid on and boil for about 40 minutes over medium heat, stirring occasionally.
- Take the pan off the stove and skim the berries. Pour the juice through a fine sieve.
- Cut the lemon and apple into pieces, halve the vanilla pods lengthways. Wash the herbs and pluck the leaves, add to the saucepan with the vanilla sugar, elderflower syrup and the black currant juice. Bring to the boil over medium heat. Sift the herbs out after about 6 minutes, simmer for another 10 minutes.
- Take the saucepan off the hob and let the juice cool down.
- Remove the fruits and vanilla pods and pour the juice through a linen cloth. Mix with the elderberry juice. Add the grain and the amaretto. (Please note that you can no longer use the linen cloth afterwards. So it`s better to use an old cloth.)
- Fill the finished liqueur into bottles, chill and enjoy.
- The amount of alcohol and syrup can be varied depending on how strong or sweet the liqueur is to be.
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