Elderberry liqueur with rum and vanilla: homemade recipe from black elderberries

Elderberry liqueur with rum and vanilla: homemade recipe from black elderberries recept

Name: Elderberry liqueur with rum and vanilla: homemade recipe from black elderberries
Prep time: 80 min
Cook time: 80 min
Total time: 80 min
Yield: 40
Ingredients: 2 l of elderberries (fully ripe, picked berries without stalks); 1 l of water; 1 kg granulated sugar; 1 sachet of vanilla sugar; 1 tablespoon of strong coffee (freshly prepared, without grounds); 3 bay leaves; 5 cloves; 5 allspice berries; 500 ml of tuzemák (domestic rum) or good-quality rum

Easy to prepare
40 portions
80 minutes

Jan, 17. 12. 2025

Print recipe

Fully ripe elderberries, a bit of patience at the pot and proper aging in the bottle – that’s the recipe for a smooth, sweet-and-sour elderberry liqueur that drinks beautifully and smells of vanilla and coffee. The process is simple and you can manage it even without special equipment.

For 40 portions

Ingredients

Base:

2 l of elderberries (fully ripe, picked berries without stalks)
1 l of water
1 kg granulated sugar
1 sachet of vanilla sugar
1 tablespoon of strong coffee (freshly prepared, without grounds)

Spices:

3 bay leaves
5 cloves
5 allspice berries

Alcohol:

500 ml of tuzemák (domestic rum) or good-quality rum

Preparation procedure

Cleaning the elderberries. Strip the berries from the stalks (the stalks are bitter), rinse in a colander and let drain.
First boil. Put the elderberries in a pot with the water and add the bay leaf, cloves and allspice. Simmer gently for 20 minutes, stirring occasionally.
Straining. Pour the mixture through a fine sieve (or cloth), discard the spices. Gently squeeze out the juice, but do not press the solid residue aggressively so the liqueur doesn't become bitter.
Second cooking with sugar. Return the juice to the pot, add the sugar and cook for 20 minutes at a low simmer until syrupy.
Flavoring. Add the vanilla sugar and 1 tablespoon of strong coffee without grounds. Boil for 5 minutes and remove from heat. Let cool until lukewarm (the syrup should be warm, not hot).
Finishing with alcohol. Stir in the rum or tuzemák. Taste and adjust the sweetness or acidity if needed (a teaspoon of lemon juice for freshness).
Bottling. Fill hot-air-heated and clean bottles with the warm liqueur, seal well.
Maturation. Let rest for at least 2 months (ideally until Christmas) in a cool, dark place – the flavors will mellow and meld.

Total preparation time: approx. 1 hour 20 minutes + aging min. 2 months

Number of servings / yield: approx. 2–2.3 liters (40–46 servings of 50 ml)

Tips and safety

Use only fully ripe black elderberries (Sambucus nigra). Unripe fruits and parts of the stalks can be bitter and hard on digestion; cooking reduces the risk.
The liqueur is intended for adults. Serve chilled in small glasses or as a flavoring for tea.
If you want a smoother texture, after straining pass the syrup through a fine sieve or cloth.
Aging time makes a big difference – after 2–3 months the liqueur is noticeably rounder.

Storage

Keep bottles in a cool, dark place. After opening, consume ideally within 6–8 weeks and store in the refrigerator.

Conclusion

Elderberry liqueur is a beautiful way to bottle the scent of autumn. Thanks to double cooking you get a stable syrup base, coffee with vanilla adds depth and rum softens everything. The recipe is reliable yet open to small taste adjustments – after resting it will reward you with a silky-smooth sip.

What is your opinion on the recipe? Rate the recipe:

Similar recipes

More recipes

Homemade egg liqueur: creamy, delicious, and ready in minutes

Alcohol

25 minutes

16. 12. 2025 Jan