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Appétitif aux fleurs de sureau
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70 cl de vin blanc sec.180 g de sucre brun.15 cl de kirch.5 ombelles de fleurs de sureau.Porter à ébullition le vin blanc et le sucre.Retirer du feu et ajouter l'alcool et les ombelles de fleurs de sureau.Laisser mariner 24 h et filtrerMettre en bouteille et laisser reposer15 jours.Servir très frais avec un glaçon.
Date de cette photo: 12 juin 2014
