Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 20 g star anise
- 20 g aniseed, whole
- 15 g fennel seeds
- 10 g coriander
- 0.5 stick ½ cinnamon
- 1 lemon (s)
- 150 g rock suar, brown
- 1 large bottle (s) schnapps, (grain), 0.7 liters
Print Recipe
Pin Recipe Instructions
- Crush or grind the spices (star anise, aniseed, fennel seeds, coriander, and cinnamon) in a coffee grinder. Peel the lemon to remove the yellow zest in thin strips, avoiding the white pith.
- Add the crushed spices and lemon zest to a large bottle with the rock sugar. Pour the grain schnapps over them and seal the bottle. Let it steep in a warm place (roughly 18-24°C / 65-75°F) for 4 weeks.
- Strain the mixture through a fine cloth or filter into a clean bottle. Let the liqueur ripen for at least 1 week before serving.
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