Summary

Ingredients

• 20 g lemon peel
• 15 g thyme
• 7 g cinnamon
• 1 vanilla pod (s)
• 5 g coriander
• 5 g mace
• 0.7 liters schnapps 40%
• 700 g suar
• 350 ml water

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Instructions

1. Let all the spices stand with the schnapps in a prepared and closed container for about 2 weeks.
2. Bring the sugar to the boil with water, allow to cool and mix with the strained schnapps.