Elderberry liqueur from juice

Ingredients for 1 servings:

• 2 kg elderberries, fully ripe
• 500 g cane sugar, possibly up to 100 g more
• 2 vanilla pods, alternatively Bourbon vanilla sugar
• 1 part vodka
• 1 part rum (Meier’s Rum)
• 1 part rum (straw rum)

Instructions

Working time approx. 40 minutes; Rest period approx. 28 days 1 hour; Total time approx. 28 days 1 hour 40 minutes

The absolute favorite among my recipes

Wear disposable gloves, as the berries leave a black stain on your hands. Wash the berries, drain them, and carefully separate them from the stems. Juice in a steam juicer or in 2-3 batches in a pressure cooker with the addition of cane sugar. Bring the resulting liquid to a boil with the scored vanilla pod and, if desired, another 100g of cane sugar (to taste). Allow to cool completely. Mix the spirits. Pour the alcohol mixture into the juice in a 1:1 ratio and pour into a suitable container. Let it rest for about 4 weeks in a cool, dark place, but not in the refrigerator. After the resting period, remove the vanilla pods and pour the liqueur into attractive bottles. The aromas develop best when consumed at room temperature.