Danjula's aromatic elderberry liqueur

Ingredients for 1 servings:

• 3 kg elderberries
• 1 liter of schnapps (korn or clear)
• 100 ml Amaretto
• 500 ml nectar (black currant)
• 500 ml syrup (elderflower)
• 5 packs of vanilla sugar
• 2 vanilla pods
• 1 lemon(s), untreated
• 1 large apple, sweet variety
• 10 g peppermint
• 10 g lemon balm

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 3 hours

for 5 liters

Wash and sort the elderberries thoroughly. Cut off the stems; some of the smaller ones can remain attached. Place the berries in a large pot and pour over 2.5 liters of water. Put the lid on and simmer for about 40 minutes over medium heat, stirring occasionally. Remove the pot from the heat and skim off the berries. Pour the juice through a fine sieve. Cut the lemon and apple into pieces, and halve the vanilla pods lengthwise. Wash the herbs and pick off the leaves, then add them to the pot with the vanilla sugar, elderflower syrup, and blackcurrant juice. Bring to a boil over medium heat. Sieve out the herbs after about 6 minutes and simmer for another 10 minutes. Remove the pot from the heat and let the juice cool. Remove the fruit and vanilla pods and pour the juice through a linen cloth. Mix with the elderberry juice. Add the Korn and Amaretto. (Please note that the linen cloth will not be usable afterward. So, use an old one instead.) Bottle the finished liqueur, chill, and enjoy. The amount of alcohol and syrup can be varied depending on how strong or sweet you want the liqueur to be.