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Lemon Schnapps

Lemon schnapps - based on fresh lemon peels (zests) - has a fine golden colour and a fresh, enjoyable and aromatic taste. Very good as appetizer and wonderful in hot tea.

Serve with marinated herring, caviar, salmon, crayfish, shrimps, gravlax, sea trout, lamb, chicken, and many other dishes.

Or add it to soups, barbecue sauces, salad dressings, whipped cream, marmalades, sorbets, ice creams and other desserts.

Also very good in mulled wine such as the Danish Christmas Glogg.

You can also turn your schnapps into a liqueur.

Lemon schnapps blends very well with...


Use the peels (zests) from fresh, firm and bright yellow lemons - organic if available.

Lemon tree with both ripe and unripe lemons.


  • Scrub 4 lemons thoroughly to remove dirt or any chemical residue and wax.

  • Dry and peel them thinly with a potato peeler or zester. When peeling it's very important that you avoid the white inner rind that will otherwise ruin your schnapps because of its unpleasant bitterness.

  • Put the lemon peels in a clean glass jar with tight-fitting lid.

  • Cover well with clear, unflavoured vodka - 40% alcohol content (80 proof).

  • Let steep for 1-7 days in a dark place at room temperature,
    18-20°C (64-68°F).

  • Shake lightly and taste it from time to time. It must not get bitter.

  • Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.

  • Store (age) for at least 1 month in a dark place at room temperature before serving. Taste it from time to time.

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 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.