Peppermint Liquor – Brandy
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 10 stalks mint, strong
- 3 stalks lemon balm
- 5 grains coriander, crushed
- 3 clove (s), ground
- 12 piece (s) rock sugar
- 1 ½ liter schnapps, Doppelkorn or fruit schnapps,
Print Recipe
Pin Recipe Instructions
- Approach:
- Rinse the mint and lemon balm under running water. Pluck the leaves from the stems and place them side by side on a sheet of kitchen paper. Put a second layer on top
- and pat the leaves dry.
- Coarsely crush the coriander and cloves in a mortar.
- Alternately pour the herb leaves and spices into a large, wide bottle. Pour the schnapps over it and place in a bright, but not too sunny place.
- Let it steep for at least 4 weeks and shake well occasionally.
- Then pour through a sieve lined with a clean cheesecloth and fill into bottles or carafes again. After a further storage time of approx. 3 weeks, the schnapps is fully aromatic.
- Tip:
- This peppermint schnapps helps with stomach ailments and gall bladder problems.
- It also has a calming effect on insomnia.
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