Elderberry Liqueur

Ingredients

• 300 g ripe elderberries
• 300 g demerara sugar
• 1 vanilla pod
• 1 small cinnamon stick
• 700 ml white rum

Instructions

1. 1.

   For the elderberry liqueur strip the berries from the stalks, remove green ones. Wash the ripe berries and let them drain well. Mix with half of the demerara sugar, split vanilla pod and cinnamon stick, and bring to a boil while stirring.

2. 2.

   Let cool, then add the remaining demerara sugar and rum into a large bottle, seal tightly and place in a dark, not too cold spot (not in the fridge!). Let the liqueur mature for about 6 weeks, occasionally turning the bottle upside down and back again.

3. 3.

   After about 6 weeks the liqueur has developed its full aroma and can be consumed. Strain the liqueur through a sieve to remove berries and spices, then fill bottles.