Summary

Ingredients

• 20 g caraway seeds
• 1 teaspoon coriander
• 100 g rock suar
• 700 ml schnapps, (double grain)

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Instructions

1. Coarsely crush the caraway seeds and coriander together, or grind them in a coffee grinder for about 1-2 minutes.
2. Pour the crushed or ground caraway seeds and coriander into a large bottle, add the rock sugar, and top up with the schnapps.
3. Place the bottle in a sunny location for 4-5 weeks, shaking it once or twice weekly.
4. Filter the liqueur and pour it into a prepared bottle.
5. Wait another 2 weeks before drinking the liqueur.