Annons:

Avec/digestif Brunch Drinkar

Snaps med citron och dill

Fräsch snaps till sommarens fester

Ingredienser

  • Lemon & dill schnapps 10-15 servings of 40ml
  • 250
    ml ml
    gin
  • 250
    ml ml
    lemon juice (5-7 lemons)
  • 5
    st st
    skins of lemons
  • 5
    st st
    bunch of crown dill (5-7 branches)
  • 100
    ml ml
    simple syrup 100-200 ml

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.

Laura Hujanen

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