Twelve herbal liqueurs

Ingredients for 1 servings:

• 1 ½ liters of schnapps (grain), 38% vol.
• 6 sprigs of fresh mint
• 1 handful of centaury (flowers), dried
• 1 handful of chamomile (flowers), real
• ½ handful of flowers (St. John’s wort)
• ½ handful of yarrow (flowers)
• 3 stalk(s) cinnamon
• 6 star anise
• 1 cup currants, black
• 1 cup cherry(s), dark
• 1 cup blueberries
• 8 prunes, unsulphured
• 6 walnuts, green, pick in late June or early July
• 250 g rock sugar, brown

Instructions

Working time approx. 20 minutes; Rest period approx. 90 days; Total time approx. 90 days 20 minutes

Old home recipe from Silesia

Prepare a large jar (approx. 2 liters capacity) with a tightly closing lid. When the blackcurrants are ripe, add them to the wort along with the grain sugar and brown rock candy, then add the other ingredients one at a time when they are ripe or flowering. After adding the last ingredient, close the jar and let it steep in the sun for about 3 months. Around Christmas, strain through a fine sieve and pour into smaller glass bottles; this should make two to three 0.7 liter bottles. Ideal as a gift or as a shot glass when you’re feeling queasy after a lavish feast. Centaury is strictly protected, so only use dried flowers, e.g. from a pharmacy.