This year is the first year that my elderberry bushes have produced flowers and then berries. The flowers are a white flat cluster. The tree flowers in a rolling pattern with the lowest branches flowering first and the upper branches later. I have harvested the ripe berries from the low branches and the top of the bush is just now flowering. The berries are small, less than 1/4 inch in diameter and they form in clusters. I picked the berries by trimming the cluster from the branch with a hand prumer. Once picked I submerged them in water and then swished them gently. I removed the clusters from the water and then set about to destem the berries. The stems are slightly toxic so I worked carefully to make sure that no stems were missed. Once they were all destemmed I placed a pint of berries in a quart mason jar and filled the jar with vodka. Three one inch pieces of lemon rind are added to the jar. Making sure that the white pith is removed as it is bitter. The jars are sealed up and placed in a dark place to age. Once the berries have steeped in the vodka for one to six months the vodka is strained and sugar is added to the vodka and it sits again. My berry harvest was enough for two batches and a partial third batch. My plan is to complete the process for each jar at a different number of months and see which amount of steeping is best liked by our family.
Elderberry Liqueur
1 pint fresh elderberries
1 quart vodka
3 1 inch pieces lemon rind, white pith removed
1/4-1/3 cup sugar
Put the washed, destemmed elderberries in a quart jar. Pour over the vodka. Add the lemon rind. Place a cover on the jar and put in a dark place for 1-6 months. The longer it sits the darker it will become.
Once it has reached the level of darkness that is preferred strain the mixture into a second jar and add the sugar and shake to combine. Return the jar to the cupboard for another few days or weeks.
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| The vodka is already taking on the color of the berries |
A cordial or liqueur is usually served in one to two ounce amounts in a tiny glass. It is served neat, no ice or mixer, and meant to be sipped. I am acquiring a collection of such glasses, most vintage or antique, many discovered on thrift shop outings.
I talk about my collection
here.
The original recipe can be found
here. .
