Elderberry Liqueur with Tonka Bean
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 13 hrs |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g elderberries
- 400 g suar
- 500 ml water
- 0.5 ½ tonka bean (s)
- 500 ml rum, 54% strength
Print Recipe
Pin Recipe Instructions
- Carefully pluck the elderberries from the branches and discard all of them when they are unripe. Bring to the boil with water and sugar and cook for about 10 minutes. In between squeeze the berries with a potato masher.
- Let cool down overnight.
- The next day, put the juice with the berries in a large glass vessel and pour the rum over it.
- Grate the tonka bean very finely and add it to the base.
- Let the liqueur steep for 3 months. Then strain and fill into pretty bottles.
- Note:
- When processing elderberries, it is important to ensure that all unripe berries are sorted out and that the stalks are carefully removed. Ripe berries are deep black and shiny.
- Unripe berries, the umbellate stalks and the kernels contain sambunigrin, which can cause nausea and diarrhea. When heated to at least 80 degrees, this ingredient becomes harmless.
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