Simmer a syrup from the sugar and the water. Let cool down. Cut the marzipan into small pieces and pour it into a mason jar together with the poppy seeds and the cooled syrup (here 1.7l). Pour the vodka over it. Let stand for at least 6 weeks. Swirl every few days so that everything mixes well.
After 6 weeks filter through a colander and then let the liquid run through a coffee filter. Fill into bottles.
Inspired by the poppy seed and marzipan ice cream in my favorite ice cream parlor in Lauf.
Makes a great gift. I made my liqueur just before Lent, then it will be ready by Easter.
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