Linden Flower Liqueur

This macerated liqueur is made using the flowers of Linden trees, which bloom in Seattle in mid to late June.  In Provence, where lindens are thought to have soporific qualities, the collecting and drying of linden flowers for teas,  alcohols and tinctures is a cottage industry.  Because the fragrance of the flowers is subtle, I don’t use any other spices or flavorings for this liqueur.

Linden Blossom Liqueur


  • 1.5 bottles vodka (good quality (about 1.25 liters total))
  • 8 cups linden blossoms (freshly picked)
  • 70g sugar
  • .15l water


1. Sort through the flowers to make sure that all leaves, withered blossoms, stems etc are removed. Put the blossoms into a clean glass container large enough to hold them easily. Cover with the vodka, and put a clean glass or stainless weight on the top of the blossoms so that they remain submerged.
2. Cover the container with an airtight cover and leave in a dark, cool place for 15 days.
3. Remove the cover and the weight from the jar. Strain the vodka off the flowers through a fine chinois. Wash and dry the jar, discarding the blossoms and return the strained vodka to the jar.
4. Mix together the sugar and the water in a small saucepan. Bring to a boil. Remove from the heat and let stand 1 minute. Boil again. Strain this syrup into the vodka. Cover tightly (note at this point you may put the liqueur in a clean bottle and cork it, if you wish) and leave in a cool, dark place for 6 months to mellow.
5. Enjoy this delicately flavored liqueur as a digestif.


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