- 8-10 heads of elderflowers
- 100g golden or white caster sugar
- 1 lemon, zest removed with a peeler, ½ juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 750ml vodka (reserving the bottle)
Originally associated with Russia, Slavonic, Baltic and Scandinavian countries, vodka has become…
Snip off the long green stalks of the elderflower, leaving enough to hold the flower heads together. Gently rinse the flower heads in water and check for bugs.
Push the flowers into the emptied vodka bottle or a jar, tip in the sugar and leave for 1 hr.
Add the lemon zest and juice and vodka to the bottle until it is completely full with no air space, keep any excess vodka to add back later. Seal and leave for 48 hrs. You can leave it for longer, but the flavour will change – it won’t necessarily taste more elderflowery.
Pour the vodka into a large bowl through a fine sieve (use muslin or a coffee filter, if you like). Add any remaining vodka, then pour into clean, sterilised bottles. Will keep for one month.
use the right jar or bottleDon’t use a bottle or jar that holds more than 750ml – there should be no room for air at the top once the vodka is poured in with the elderflowers, or the petals will go brown.
adding the sugarYou can add the sugar towards the end of the process, if you prefer, to control the level of sweetness. To do this, you need to make a syrup. Add the sugar to a small saucepan with 100ml water and bring up to a simmer to dissolve the sugar. Leave to cool, then stir into the infused vodka in step 4. If you prefer a sweeter result, make more sugar syrup and add it.