Peel the skins of 5 lemons. Juice the lemons until you have 250ml of juice. Mix together lemon juice, skins, gin and crown dill in a clean mason jar. Let infuse for 3-5 days in fridge.

Filter out the skins and dill. Add simple syrup to taste: the schaps should be sour but sweet. Pour into a clean bottle and store in fridge.

Serve chilled as a shot.