Summary

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

1. Wash the lemon balm briefly. Strip the leaves from the stems and roughly chop them.
2. The roses must not be sprayed. I use an original, very old variety here: the Rosa gallica - the apothecary rose.
3. Do not wash the roses and elderberries. Pluck off the rose petals and cut the elderflower off the stems with scissors.
4. 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.
5. Put the sugar on top and then top up with the schnapps.
6. Let the whole thing stand in a warm room for about 10 days and shake once a day.
7. 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.