Liqueur aux fleurs de cerisier

This liqueur has a very delicate floral aroma that is best when sipped cold.  It also works well as a flavoring for fritters or crepes.




8 thoughts on “Liqueur aux fleurs de cerisier”

    1. For sweetening the alcohol, I use a syrup with a 2 to 1 1 ratio of water to sugar. The amount of syrup you use depends on how sweet you like your alcohol. For an aperitif, or liqueur, I like more sweetness, for a digestif, I like less. I would start by adding syrup equal to about 1/4 of the volume of the vodka after straining, then add more to your taste.

      1. Hey Jim call me dumb but what kind of syrup/ or how much water and sugar to bring to boil. Im not good with the 2-1 guessing ratio We got everything BUT ? what syrup or just plain sugar and the water amounts of H20 and sugar. Thanks Jim we are prime and ready to go. Linden all picked nicely. Thanks

        1. I use organic sugar and tap water. You can also use plain white sugar or raw sugar. Remember that the darker your sugar, the more it will darken the color of the alcohol. Plain white sugar is lighter than organic sugar, but I find that the taste of organic sugar is better so the color is warranted for the better flavor.

      1. super! (must be roman numeral 2!) I have a big old linden tree in my back yard, and love the smell all over town in early summer, and just realized last year where it was coming from. have pegged your post and plan to try harvesting blossoms this year. fingers crossed. thanks again for your help! cheers from Atlantic Canada. (I’m north of Maine, in New Brunswick, at the head of the Bay of Fundy.)

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