Email to Cat      

Lemon Schnapps

Source of Recipe


From "Handmade Gifts from the Kitchen" by Alison Walker



List of Ingredients



• 6 large unwaxed lemons
  
• 1 pint 6 fl oz schnapps
  
• 1¼ cups granulated sugar
  
• Generous ¾ cup water
  






Instructions



1. Peel the rind away from the lemons with a vegetable peeler, making sure that you leave behind the bitter white pith.
   
   
2. Put the peel into a wide-necked sealable jar or bowl. Cover with the schnapps, seal or cover with plastic wrap, and leave in a cool, dark place for a week.
   
   
3. Heat the sugar and water gently in a pan to dissolve the sugar.
   
   
4. Strain the schnapps through a cheesecloth-lined sieve, discarding the lemon peel. Stir in the sugar syrup.
   
   
5. Decant the liqueur into sterilized bottles, seal, and label. Leave for at least two weeks before drinking, but the longer you leave it the better it tastes. This schnapps keeps indefinitely. I like to keep mine in the freezer.
   
   Makes about 1¾ pints