Liqueur d’Acacia

Acacia Liqueur

Preparation info

  • Difficulty


Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

Once my white-flowered acacia tree from the Ardèche is large enough to flower profusely, I shall make this concoction and discover whether one really can trap the bewitching scent of acacia blossom in a glass. And I hope it will be more successful than the endless experiments with rose petals that I conducted as a child.


  • 450 g(1 lb) fresh white acacia flowers
  • 1 litre( pt) eau-de-vie blanche (40°)
  • 450 g(1 lb) sugar
  • 275 ml(½ pt) still mineral water
  • ½ cinnamon stick
  • 4 cloves


Pack the flowers in a wide-necked bottle or jar. Add the eau-de-vie, making sure that all the flowers are covered. Cover the bottle and stand it in the sun for 8 days.

Dissolve the sugar in the water with the cinnamon and cloves and simmer for 4 minutes. Then cool and remove the spices.

Strain the eau-de-vie into a dry, clean bottle or bottles and add the cooled syrup. Cork and label.