Your new favourite sugar-free liqueur. Say goodbye to St-Germain! This is sweet and easy drinking, finishing with a bit of a warm kick. For the full details on my learning process for this recipe, check out my original post on The Soupy Stovetop from March 2017 here.
- 4 1/2 cups water
- 2 cups erythritol/stevia blend (see notes)
- 1/2 cup dried elderflower
- 1 large lemon, sliced
- 3 teaspoons citric acid
- 2 1/2 cups 40% (80% proof) vodka
- Large glass or stainless steel container or bowl
- 1.5 – 2 litre glass container with a good seal
Combine water and sweetener in a large pot and bring to a simmer over medium-high heat, stirring frequently, until sweetener is just dissolved to make a simple syrup. Take off of the heat and set aside to cool.
Combine the lemon slices, elderflower, and citric acid in a large glass or stainless steel container or bowl, and add the cooled simple syrup to the rest of the ingredients. Give it a good stir without squishing or mashing the lemons and cover with plastic wrap or a lid. Leave it on the counter or somewhere dark and cool for around 3 to 5 days.
Give it a good stir a couple times per day and taste until the flavour is to your liking. I find somewhere around 3.5 to 4 days is perfect. I have not yet had the patience to wait a full 5 days.
Through a fine mesh strainer lined with paper towel or cheesecloth, strain the liquid and pour into a 1.5 – 2 litre jar or container with a good seal. Add the vodka bit by bit and taste until you’re happy with it. I find around 2:1 ratio makes for a very balanced liqueur.
Drink over ice or mix into your favourite elderflower cocktail! I find it to go well in something simple that showcases the elderflower flavour, like a gin and soda. For something a little more complex, see my cocktail recipes for Peach Fuzz or Cherry Blast.
- If you live in Canada, you can find a really good bulk erythritol/stevia blend at Bulk Barn. I find using this creates a clear end product compared to the granulated Swerve blend, which causes a bit of cloudiness. However, I have tried both and each turned out just as delicious.