Home > Lemon Balm Schnapps
Lemon balm schnapps - based on fresh lemon balm leaves - is a wonderful schnapps. Fresh with a mildly acid taste of lemon and honey-like fragrance.
Serve with caviar, crayfish, gravlax, salmon, herring, chicken, lamb and veal.
Goes very well also with cheese, salads, omelettes, cheesecakes and desserts.
Or use the schnapps in teas, barbecue sauces, soups, stews - or any other dish, salad dressing, herb butter, dip, etc., where you would normally use this aromatic herb.
You can also turn your schnapps into a liqueur.
Lemon balm schnapps blends very well with...
For best result, use fresh lemon balm leaves.
Pick them before blooming and in the morning after the dew has disappeared. That's when they are most aromatic.
If you buy fresh lemon balm make sure the plant is really fresh - organic if possible - and free from spots and insect damage.
Handle the plant with care - fresh herbs bruise easily.
And use the leaves as soon as possible to get the most flavour and aroma into your schnapps.
You can use dried or frozen leaves - but you get a better result if you use fresh leaves.
You can serve your lemon balm schnapps after it has settled for a couple of days.
But some storage (aging) will make it even better. Taste it from time to time to find out. Remember to store 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 lemon balm 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.