Herb Recipe
Lemon Balm Schnapps



Lemon Balm Schnapps Recipe

Pick the leaves before blooming and in the morning after the dew has disappeared. That's when they are most aromatic. If you buy fresh lemon balm make sure the plant is really fresh - organic if possible - and free from spots and insect damage.

Handle the plant with care - fresh herbs bruise easily - and use the leaves as soon as possible to get the most flavour and aroma into your schnapps.

You can use dried or frozen leaves - but you get a better result if you use fresh leaves.

Freezing: Place the leaves between sheets of vaxed paper and freeze. Remember to defrost them in the vodka.

  • Clean the leaves carefully - but only if necessary.
  • If wet - leave them to dry for a short period in the shadow - on paper towel.
  • Use a clean glass jar with tight-fitting lid.
  • Put 25-30 leaves in the jar.
  • Cover with 50 centiliter colourless, non-flavoured vodka - 40% alcohol content (80 proof).
  • Let steep for 48 hours in a dark place at room temperature,
    18-20°C (64-68°F).
  • Shake lightly and taste it from time to time.
  • Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.

You can serve your lemon balm schnapps after it has settled for a couple of days, but some maturity will make it even better. Taste it from time to time to find out.

If necessary, dilute your schnapps with the same type of vodka you used as base. Leave it a couple of days to settle.

Serve your lemon balm schnapps at room temperature - in suitable crystal stemware or glasses.