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.