Homemade tinctures - wild elderberry flower tincture
Elderberry flower tincture is aromatic, delicate and very easy to prepare.
Cut the umbels when the plants are fully flowering, using scissors gently, trying not to strip the flowers of the entire bush. Prepare some of the inflorescences into a delicious hyćka syrup which I wrote about earlier, from the remaining ones a tincture.
Most recipes add 700 g of sugar per serving to this tincture. In my home, we prefer less sweeter tinctures, hence the amount of sugar in the recipe below. If you prefer sweeter tinctures, add more sugar accordingly.
- 50 large elderberry flower umbels
- 3 lemons *
- 500 - 700 g sugar
- 1 l water
- Boil water in a pot, add sugar, stir until dissolved and cool. The cooled syrup is poured over the flowers placed in a wide vessel, preferably a glass one. Put the flowers with lemon slices, cover the dish with gauze and put it in a warm and airy place for a maximum of a week. Stir every day and make sure that fermentation does not take place!
- After 5-7 days, pour the juice through a sieve lined with gauze, wrap the remains in gauze and squeeze out all the juices. Pour 1 liter of alcohol into the juice, pour it into the gander, close it tightly and leave it in a dark place for a month.
- After 4 weeks, the tincture must be carefully filtered and poured into the bottles. The waiting time is difficult to define, the initial tasting is recommended when pouring, filtering, straining... However, each tincture, the older the tastier.
* I usually add lemons in slices with the peel. However, if the fruit has too thick skin, first I peel the skin thinly, then I peel the white albedo. I add only a thin zest and lemon slices to the tincture, without any albedo.
* * Diluting the spirit to 1 l of 70% alcohol:
Mix 740 ml of 95% spirit with 290 ml of water (boiled, cooled)