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Lemon Balm Schnapps RecipePick 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.
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. |