Snaps med citron och dill
- Lemon & dill schnapps 10-15 servings of 40ml
250ml mllemon juice (5-7 lemons)
5st stskins of lemons
5st stbunch of crown dill (5-7 branches)
100ml mlsimple 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.