Home > Dandelion Schnapps
Dandelion schnapps - based on fresh dandelion flower heads - has a fresh, aromatic and sweetish acid taste. The colour is yellow, sometimes dark yellow or reddish golden.
A very enjoyable schnapps that goes very well with chocolate, chocolate desserts and cakes.
Based on fresh dandelion roots you get another kind of schnapps - dry, spicy and very aromatic with a pleasant bitter taste.
The colour is reddish brown.
Enjoy on its own - or serve with roast meat and more heavy food where you would normally serve beer.
It makes a highly enjoyable and very harmonious schnapps blend.
Also, see how you can easily...
turn your dandelion schnapps into a liqueur.
Use either fresh dandelion flower heads or fresh roots.
Pick the flowers in spring or early summer - just before they open or right after.
Dig the roots from late autumn till early spring. That's when they are most aromatic.
The root schnapps can be very muddy. It might be necessary to filter it a couple of times.
The flower schnapps should be enjoyed within a couple of days. Storage (aging) doesn't improve the flavours - on the contrary.
The root schnapps however, can be stored for several months - in a dark place at room temperature.
Note: If for some reason you are not satisfied with your infusion, there are ways to adjust both taste and flavours - click here to see how.
Serve your dandelion schnapps at room temperature in suitable glasses. And remember to keep your schnapps bottle tightly closed and in a dark place before and between servings.