Horseradish Schnapps

Horseradish schnapps - based on fresh horseradish roots - is strong in flavours and highly aromatic. A very enjoyable and warming schnapps.

The colour is light golden.

Serve with oriental food, sushi, soup, poultry, beef, pork, vegetables, fish, and cheese.

Or add a little schnapps to your stews, barbecue sauces, dressings, and dishes where you would normally use fresh horseradish.

Excellent on its own as appetizer.

Steeping time for horseradish schnapps is short, only 1-2 days. And storage (aging) is not necessary.

Horseradish

Horseradish is also known as mountain radish, great raifort, or red cole.

It's an upright, stout perennial with a thick, fleshy tap root.

The toothed, oblong leaves are bright green.

The young, fresh leaves have a mild, pleasant flavour.

They are picked in spring and used fresh in salads and sandwiches.

In early summer, the plant produces tiny white flowers.

It's constituents are very similar to those in Black Mustard seeds.

Roots are harvested in early spring or late autumn.

The fresh, grated root is used alone or with apple as a condiment for fish.

Or mixed with vinegar and cream to serve with roast beef and chicken.

Horseradish roots appear in a variety of products, such as horseradish sauce, beet horseradish, and horseradish mustard.

The volatile oils from the root is used for medicinal purposes.

Horseradish is native to SE Europe, and was primarily a medicinal plant. It did not become popular as a flavouring until the late 16th century.

More information about the horseradish plant

Recipe

For best result, use only really fresh horseradish roots.

Direction:

• Wash, peel and slice a small piece of horseradish root.
• Put the slices in a clean glass jar with tight-fitting lid.
• Cover the root slices with clear, unflavoured vodka - 40% alcohol content (80 proof).
• Let steep for 1-2 days in a dark place at room temperature,
  18-20°C (64-68°F).
• Shake lightly and taste from time to time. Must not get bitter.
• Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.

You can serve your horseradish schnapps after it has settled for a couple of days. Storage (aging) is not necessary.

Horseradish schnapps is very strong in flavours and needs to be diluted rather much.

So, dilute the schnapps to suit your taste with the same type of vodka you used as base. Leave it a couple of days to settle.

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 horseradish 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.








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