Fleur De Liqueur
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 10 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 handful lemon balm
- 4 flowers a fragrant unsprayed rose
- 2 elderflower umbels
- 4 stalks lavender
- 1 tonka bean or vanilla pod
- 300 g cane suar, brown
- 700 ml schnapps, clear 38%
Print Recipe
Pin Recipe Instructions
- Wash the lemon balm briefly. Strip the leaves from the stems and roughly chop them.
- The roses must not be sprayed. I use an original, very old variety here: the Rosa gallica - the apothecary rose.
- Do not wash the roses and elderberries. Pluck off the rose petals and cut the elderflower off the stems with scissors.
- Layer everything alternately in a wide-necked 1 liter bottle. Cut the tonka bean into small pieces and put it on top. If you take vanilla, a scraped pod is enough.
- Put the sugar on top and then top up with the schnapps.
- Let the whole thing stand in a warm room for about 10 days and shake once a day.
- Then the herbs are strained using a sieve. If the liqueur is too sweet for you, you can fill it up with a little schnapps (there is more space in the bottle). Let the liqueur ripen for another 2 weeks.
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