Nut schnapps

Ingredients for 1 servings:

• 20 g peppermint
• 20 g lemon balm
• 20 g herbs (St. John’s wort)
• 20 g herbs (wormwood)
• 20 g yarrow
• 20 g centaury
• 20 g sage
• 20 g chamomile
• 32 g juniper berries
• 32 g cinnamon stick, crushed, not powdered!
• 32 g caraway seeds
• 32 g cloves
• 32 g black pepper
• some ginger
• 1 kg nuts, green (picked in June, should still be able to be cut with a sharp knife)
• 1 kg black pitted cherries
• ½ kg blueberries
• 1 ½ kg sugar
• 16 liters of schnapps (grain)

Instructions

Working time approx. 1 hour; Rest period approx. 104 days; Total time approx. 104 days 1 hour

Herbal nut schnapps, with a soothing effect on the stomach

I have the herbs and spices weighed and blended at the pharmacy. Tie the herb and spice mixture in a nonwoven bag and add it to 4 liters of grain schnapps along with the fruit and nuts. Seal tightly and let stand for 3 months in a cool, dark place, stirring once a week. Add 1.5 kg of sugar. Store in a cool, dark place for another 14 days, stirring occasionally. Strain and dilute the extract 1:3 with the remaining grain schnapps. Notes: Makes 16 liters. It’s a lot, but experience has shown that the schnapps makes a much-appreciated gift and will keep for years for personal use. Even after careful straining, suspended particles will settle during storage – these are safe to drink (you may want to strain the last drop in a bottle again).