Elderflower Liqueur Ala Günthi

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	1 min
Course	Drinks
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

The citric acid is put into the water with the 40-50 umbels of the ripe and open elderflower that have been shaken off.
The nectar is strongest when the sun is high, so it would be best to pick it too.
The whole thing is left covered in a cool place for 24 - 48 hours and then everything is strained, through a sieve or filter, or even through a linen cloth. You can repeat this several times.
The starting juice is now filled with one kg of sugar and dissolved on a low flame, at a maximum of 50 -60 ° C. As soon as the sugar has dissolved, the liquid is removed from the flame.
But don`t cook !!!!
Then you let the whole thing cool down again and then add 2 bottles of clear / white (grain or vodka) and shake everything properly and the elderflower liqueur is ready to drink.
The whole thing can also be bottled as elderflower syrup, without alcohol, and is good as a fresh drink, diluted with water, or in apple tea for sweetening.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.