Elderflower Liqueur Ala Günthi
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 min |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 liters water
- 100 g citric acid, from the pharmacy
- 1 kg sugar
- 50 elderflower umbels, open
- 2 bottles schnapps, clear / white
Print Recipe
Pin Recipe 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.
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