Sweet Woodruff Schnapps

Sweet woodruff schnapps - based on fresh sweet woodruff leaves or flower buds - has a verdigris green colour, changing to light yellow after some time.

It has a fresh, aromatic and very enjoyable taste of woods and flowers.

Very good as appetizer.

Recipe

Leaves: Pick the leaves - the top shoots - just before bloom. Or right after. That's when they are most aromatic.

Flower buds: Pick only the fully developed flower buds just before they start to open. Or right after.

You can dry the leaves in the shadow for a couple of days before steeping - but I don't recommend it.

The result is usually a very sweet schnapps - almost sickening.

That's because the active constituent coumarin is developed during the drying process.

Nevertheless, I know people who prefer their sweet woodruff schnapps made that way. So, I suggest you make just a little portion and taste if you like it.

Click here for info about the Sweet Woodruff Herb

Direction:

• Rinse the flower buds or leaves carefully - but only if necessary.
• Leave them to dry for a short period in the shadow - on paper towel.
• Use a clean glass jar with tight-fitting lid.
• Fill the jar with flower buds or leaves.
• Cover with clear, unflavoured vodka - 40% (80 proof).
• Let steep in a dark place at room temperature,
  18-20°C (64-68°F).

  Flower buds: Steep 24 hours or less.

  Leaves: Steep 2-3 days or less.

  Dried leaves: Steep 2 weeks or less.

• Shake lightly and taste it from time to time.
• Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.

Your sweet woodruff schnapps is ready now. There is no need to store it - storage (aging) doesn't improve the flavours. On the contrary.

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 sweet woodruff 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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