Lime-flower liqueur

Name: Lime-flower liqueur
Total time: 28 d 20 min
Yield: ± 700 ml
Ingredients: 30 g fresh lime (linden) flowers, with their bracts (± 2 large handfuls); 500 ml vodka or jenever; 150 g sugar; 100 ml water; 1 strip of peel from an unwaxed lemon

Updated on 9 October 2026

Makes: ± 700 ml
Time: 20 min + 2 weeks steeping + 2 weeks maturing
From: Large-leaved lime

Ingredients

30 g fresh lime (linden) flowers, with their bracts (± 2 large handfuls)
500 ml vodka or jenever
150 g sugar
100 ml water
1 strip of peel from an unwaxed lemon

Method

Pick the flowers on a dry, sunny day, when the florets have just opened. Choose clean branches without sticky honeydew, well away from busy roads. Shake out any insects.
Put the flowers and lemon peel in a 1-litre jar and pour the alcohol over them until everything is covered. Close the jar.
Leave to steep in a dark place for 2 weeks, shaking the jar now and then. Do not steep for longer, or the liqueur turns bitter.
Strain the alcohol through a coffee filter and squeeze the flowers well.
Boil the sugar with the water for 2–3 minutes to make a clear syrup and leave to cool.
Mix the syrup with the lime-flower alcohol and pour into clean bottles.
Leave the liqueur to mature for another 2 weeks before drinking.

Storing: A year in a cool, dark place. The liqueur contains alcohol (over 20%). Serve it chilled, over ice or topped up with sparkling water or sparkling wine.