• Skip to main content
  • Skip to primary sidebar
Subscribe
Subscribe by email Connect on Facebook Connect on Pinterest Follow Me on Instagram

Hunter Angler Gardener Cook

Finding the Forgotten Feast

  • Shop
  • Video Course
  • Stories
  • About
    • Public Events
    • Privacy Policy
  • Wild Game
    • Venison Recipes
    • Duck Recipes and Goose Recipes
    • Rabbits, Hares and Squirrels
    • Pheasants, Turkey, Quail
    • Dove Recipes
    • Wild Pig and Bear Recipes
    • My Best Taco Recipes
    • Wild Game Sauces
  • Charcuterie
    • Homemade Sausage Recipes
    • Smoker Recipes
    • Bacon, Jerky, Hams, etc
    • Salami Recipes
    • Confit, Pate, Terrines
  • Fish
    • General Fish Recipes
    • Salmon Recipes
    • Snapper Recipes
    • Crabs, Shellfish and Squid
    • Little Fish and Oddballs
  • Gathering
    • Preservation Recipes
    • Mushrooms
    • Sweet Things
    • Wild Greens and Herbs
    • Acorns, Nuts, Starches
  • Podcast

Elderberry Liqueur

A close up of a bottle of elderberry liqueur
Photo by Holly A. Heyser

This recipe produces a warm, rich elderberry liqueur that will remind you of a tawny Port wine.

Elderberries are in many ways little grapes, with a similar aroma, bloom on the skin and color; they even have little seeds inside. So I treated them like wine grapes for this recipe.

Fresh elderberries are what you want for this recipe. Dried elderberries will work in a pinch, but it will take you a lot longer to make your liqueur.

And with the fresh berries, remember to destem them all — no stems, as they are slightly toxic. OK, no stems is an overstatement, but only by a little. You want to remove as many as you can, but a couple teeny ones here and there won’t hurt.

Over the years, I’ve tested two recipes for elderberry liqueur: One where you buzz the berries in a blender, another using whole berries. I vastly prefer the method using whole, fresh berries.

It takes, well… a while to make your elderberry liqueur, at least a month in the jar. And since they are soaking in alcohol, you can leave them there for years. Seriously.

I imagine at some point you will get maximum extraction, however. So I reckon two to three months is enough.

It’s up to you whether to add sugar to your liqueur. I do, but only a little. You add it into the jar with the berries, or after you strain them out. It will take a few days for the sugar to completely dissolve in the alcohol. Shake the jar every day until it does.

ripe elderberries on the bush
Photo by Hank Shaw

Elderberries are loaded with immune system boosters, and the extremely expensive elderberry tinctures you buy in the health food store, you know, the ones with the eye droppers, are really just this elderberry liqueur in a teeny bottle.

I say make your own, then, when you are feeling a bit under the weather — but not yet actually sick — treat yourself to a shot of homemade elderberry liqueur that cost you pennies. Am I right?

A jar with alcohol and elderberries for elderberry liqueur.
Print Recipe
4.88 from 32 votes

Elderberry Liqueur

This method works with any berries. Blueberries or huckleberries are good alternatives, as are currants. 
Prep Time30 mins
Cook Time0 mins
Total Time30 mins
Course: Drinks
Cuisine: American, British
Servings: 25 small drinks
Calories: 102kcal
Author: Hank Shaw

Ingredients

  • 1 pint fresh elderberries
  • 1 quart vodka
  • 3 one-inch pieces of lemon rind, white pith removed
  • sugar to taste

Instructions

  • Put elderberries into a quart Mason jar and pour over the vodka. Add the lemon rind (make sure the rind has no white pith, as it is bitter.) Seal and put in a dark cupboard for at least a month, or up to a year.
  • The alcohol will extract flavor from the elderberries over time, so the longer you let it sit, the inkier it will get.
  • When it is the color you want -- anything from a Pinot Noir color to downright black -- pour the vodka through a strainer lined with cheesecloth into another jar and add sugar.
  • How much sugar or honey? At least 2 tablespoons, but to your taste. Shake to combine and put back in the cupboard. After a few days or weeks, the sugar will completely dissolve and the elderberry liqueur is ready to drink. It keeps forever.

Notes

Any sweetener you like will work here, but white sugar has the most neutral flavor. 

Nutrition

Calories: 102kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 114IU | Vitamin C: 8mg | Calcium: 8mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @HuntGatherCook or tag #HankShaw!

Thanks for Sharing This!

4.3K shares

Reader Interactions

Comments

  1. Avatar for Jim FrankJim Frank says

    December 31, 2022 at 1:19 pm

    Is there a use for the berries at the end?
    Is the alcohol laced berry toxic to wild animals and birds?

    Reply
    • Avatar for Hank ShawHank Shaw says

      December 31, 2022 at 2:12 pm

      Jim: I just toss them, but some people mix with sugar and eat them.

      Reply
      • Avatar for JimJim says

        December 31, 2022 at 3:18 pm

        Thanks. Happy New Year!

  2. Avatar for SarahSarah says

    November 15, 2022 at 1:53 pm

    Do I have to filter out the berries? Or can I just consume them with the liqueur?

    Reply
    • Avatar for Hank ShawHank Shaw says

      November 23, 2022 at 11:24 am

      Sarah: I filter out the berries.

      Reply
  3. Avatar for VanessaVanessa says

    October 10, 2022 at 9:40 am

    Would it be ok to thaw some frozen berries and use them? I froze mine as I foraged.

    Reply
    • Avatar for Hank ShawHank Shaw says

      October 12, 2022 at 9:29 am

      Vanessa: Yes, but you will get their liquid in the alcohol, diluting it, so I would go with 100 proof vodka in this case.

      Reply
  4. Avatar for AnnettaAnnetta says

    September 7, 2022 at 11:25 am

    Can I use white rum instead of vodka ?

    Reply
    • Avatar for Hank ShawHank Shaw says

      September 7, 2022 at 11:54 am

      Annetta: Sure. I’ve never done it, but I see no reason why not.

      Reply
  5. Avatar for Nancy ReeveNancy Reeve says

    July 22, 2022 at 1:41 pm

    Would this recipe work for concord grapes ?

    Reply
    • Avatar for Hank ShawHank Shaw says

      July 22, 2022 at 1:47 pm

      Nancy: Maybe? I’ve never tried it.

      Reply
  6. Avatar for Jim FrankJim Frank says

    May 23, 2022 at 10:30 am

    How would gin work in replacement fir vodka?

    Reply
    • Avatar for Hank ShawHank Shaw says

      May 23, 2022 at 10:44 am

      Jim: It will work, but I personally don’t like gin. But I imagine you’d get a sort of sloe gin effect if you did.

      Reply
  7. Avatar for Andrew RapplAndrew Rappl says

    March 17, 2022 at 1:41 pm

    This is GOOD! First batch disappeared quick. Doubling the next batch!

    Reply
  8. Avatar for KaylaKayla says

    January 3, 2022 at 7:27 pm

    Great recipe. I follow a sugar-free lifestyle, but would love to reap the benefits of honey in this liqueur. Have you ever made this with honey, rather than sugar? Would it effect the shelf life or quality of the liqueur?

    Reply
    • Avatar for Hank ShawHank Shaw says

      January 4, 2022 at 7:59 am

      Kayla: Honey is perfectly fine.

      Reply
  9. Avatar for KaronKaron says

    January 2, 2022 at 11:33 am

    I left a few stems and I found a larger one is it safe ?

    Reply
    • Avatar for Hank ShawHank Shaw says

      January 3, 2022 at 8:22 am

      Karon: Yes, if it’s only one or two.

      Reply
  10. Avatar for KathyKathy says

    December 1, 2021 at 1:19 pm

    Question: I have no access to fresh elderberries. You said in a pinch you can use dried. How much dried berries in a fifth of vodka?

    Reply
    • Avatar for Hank ShawHank Shaw says

      December 3, 2021 at 8:30 am

      Kathy: I am not sure. Maybe a cup or two?

      Reply
  11. Avatar for LindaLinda says

    November 10, 2021 at 10:17 am

    So I ran the leftover berries from the liqueur through a food mill and then processed as per your elderberry syrup recipe (I’ve made it before). It’s a bit boozier than usual, and seems a bit thinner (probably from absorbing vodka?), but still appears to have worked! Makes more use of the berries since the season is now over.

    Reply
  12. Avatar for LindaLinda says

    November 3, 2021 at 11:15 pm

    Hank,

    I made this but didn’t use the lemon rind. Is it really needed for flavor in your opinion?
    I just bottled it but guess I could slide a piece in each bottle if I really need it.

    Also, what to do with all the drained-off vodka-soaked elderberries? I made a double batch, so I’ve got a quart of pallid looking elderberries. Hate to toss them.

    Reply
    • Avatar for Hank ShawHank Shaw says

      November 4, 2021 at 8:00 am

      Linda: Whether you put the lemon in is up to you. I prefer it to add both flavor and a little acidity. I toss the berries.

      Reply
      • Avatar for LindaLinda says

        November 5, 2021 at 1:18 pm

        Thanks Hank. Maybe I’ll slip some lemon into half my bottles and do a comparison.

        I might run the berries through the food mill and cook them down with some sugar and make a boozy elderberry syrup. 🙂

        Here’s the final product:
        https://www.instagram.com/p/CV3-cW7PQHz/

    • Avatar for Betsy GudeBetsy Gude says

      December 23, 2021 at 11:16 am

      Hi Linda! And thanks, Hank for the recipe! My second year making it and a great success.
      Linda, did you end up doing anything with the berries? I just stained 5 quarts and have lots of berries. Any suggestions welcomed! TIA

      Reply
  13. Avatar for mary E taylormary E taylor says

    September 23, 2021 at 7:38 pm

    Howdy! I scored a good size bag of powder (berries are from Austria) and has 1% SIO2 as carrier. I figure if the recipe calls for 1 pint of berries (2 cups) that would convert to 50 grams of powder. I had a friend help me calculate how many ounces would I use. We agreed it would be 1/3 cup.
    So I just purchased good vodka $20 bucks for a Fifth. I’m going to put the powder into the Vodka along with the lemon. I’ll let you know how this turns out. Wish me Luck!

    Mary
    9-23-21

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw; I’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

More about Hank...

Featured Recipes

Closeup of sliced, smoked venison backstrap on a platter
Venison 101: How to Cook Venison
Stinging nettles growing in Northern California
Harvesting and Cooking Nettles
Braised turkey wings recipe on a plate
Braised Turkey Wings
Fiddlehead stir fry
Fiddleheads Stir Fry with Pork
A bunch of ramps ready to cook.
13 Ramps Recipes to Try This Spring
turkey leg stew recipe
Turkey Leg Stew

As Seen In

As seen on CNN, New York Times, Simply Recipes, Martha Stewart, Food and Wine, The New York Times, The Washington Post, Chicago Tribune, Field and Stream, Outdoor Life, and The Splendid Table

Never Miss a Recipe

Receive recipes direct to your inbox.

 

 

Back to Top
  • Home
  • Shop
  • Video Course
  • About
  • Podcast
  • Stories
  • Wild Game
  • Charcuterie
  • Fish
  • Gathering
Subscribe by email Connect on Facebook Connect on Pinterest Follow Me on Instagram

As an Amazon Associate I earn from qualifying purchases.

© 2023 Hunter Angler Gardener Cook, All Rights Reserved.

Site built by: Site by Status Forward

4.3K shares
  • Print
  • Pinterest
  • 1.6KFacebook
  • WhatsApp
  • Save
  • Email
4.3K shares
  • 1.6K