Summary

Ingredients

• 1 kg elderberries, without stalk
• 2 packs vanilla sugar
• 1 teaspoon cinnamon powder
• 1 teaspoon gingerbread spice
• 20 g iner root, diced
• 2 ml flavor, (butter-vanilla), 1 tube
• 2 ml flavor, (bitter almond), 1 tube
• 250 g suar, brown
• 1 lemon (s)
• 500 ml schnapps, (double grain), or rum

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Instructions

1. Put all ingredients except the double grain in a saucepan and let simmer for an hour.
2. Let it cool down overnight. Then strain through a hair sieve or cheesecloth.
3. Mix the collected juice with the double grain and fill into bottles. Let it mature for about 2 weeks.