Summary

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

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Instructions

1. 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.
2. 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.
3. Strain the mixture through a fine cloth or filter into a clean bottle. Let the liqueur ripen for at least 1 week before serving.