Grandma Hilda`s Mullein Liqueur
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 6 d 6 hrs |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 0.5 liter ½ schnapps (grain, good quality) for the liqueur approach
- 0.4 liters schnapps (grain, good quality) for the sugar solution
- 2 cup / s flowers (mullein blossoms)
- 160 g suar (normal table suar, no rock candy)
Print Recipe
Pin Recipe Instructions
- Pick the mullein blossoms early in the morning before the insects get the nectar. Put unwashed in a jar (with lid), fill up with 0.5 liters of grain. There should be as many flowers as the schnapps can cover. If the flowers are not enough, some can be picked and added over the next 2-3 days. Place the sealed jar in the sun.
- Pour 0.4 liters of grain into a liter bottle (e.g. wine bottle with a screw cap), add the sugar and place in the sun. Shake again and again so that the sugar dissolves.
- When the mixture is dark yellow (3 - 5 days depending on the heat), continue processing. Pour the mixture through a fine kitchen sieve, squeeze out the flowers and add the squeezed out liquid.
- Fill into a liter bottle, add the sugar schnapps, close and place in the sun. Caution: Leave at least 2 cm of air in the bottle, otherwise the liqueur can expand in the sun and burst the bottle (this has really happened to me).
- Place in the cellar after 2 - 3 days and let it mature; the longer, the milder the liqueur will be.
- This liqueur is good for the stomach. If you dry mullein blossoms, you can use them to make tea. Good for cystitis.
- The grain shouldn`t be a cheap clarifier. I always get it from a farmer who makes various brandies himself.
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