Home > Dill Schnapps
Dill schnapps - based on fresh dill leaves - is a strong and very enjoyable schnapps. Pale yellow and very popular here in Denmark and other Scandinavian countries.
The schnapps goes extremely well with crayfish, gravlax, salmon, herring, cured and smoked fish, sushi, lamb, poultry and chili dishes - and cheese.
You can also use it in barbecue sauces, herb butters, dips, salad dressings, stews, soups and many other dishes, where you would normally use this highly aromatic herb.
Or you can turn your schnapps into a liqueur.
Dill schnapps blends very well with...
You can use leaves, flowers, fruits, seeds, and even the whole umbels from the dill plant.
However, many schnapps makers prefer to use only the leaves - and I'm one of them.
But try to experiment, that's part of the excitement.
Pick the leaves in the morning after the dew has disappeared. That's when they most aromatic.
If you buy fresh dill 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 serve your dill schnapps after it has settled for a couple of days. It cannot be stored (aged) - so enjoy it within a shorter period.
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 dill 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.