Home > Rosemary Schnapps
Rosemary schnapps - based on young, fresh rosemary leaves - is strong, spicy, and very aromatic. But to most people it's a little too overwhelming to be enjoyed on its own.
However, rosemary schnapps works excellent in many herbal schnapps blends.
And that's why this schnapps is one of my favourites.
Or try to make various combinations of some or all five schnappses.
You can also add a little melted honey, if you like. It makes a fine schnapps.
Rosemary schnapps is a wonderful taste and flavour enhancer.
So use it in barbecue sauces, soups, stews, stuffings, salad dressings, herb butters, dips, teas, and dishes with lamb, veal, fish, chicken, venison meat, and duck. Or in any other dish, where you would normally use rosemary.
Or - use it to flambé various meat and fish dishes. It's just heavenly.
Also, see how you can easily...
turn your rosemary schnapps into a liqueur.
Use young, fresh rosemary leaves.
Pick the leaves in the morning after the dew has disappeared. That's when they are most aromatic.
If you buy fresh rosemary, do 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 much better result if you use fresh leaves.
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.