Mint Liqueur, Homemade

Fill 250 g of rock candy (large pieces) in a bottle with a wide neck. Select 20 g of mint (peppermint, orange mint, perhaps also a little bit of lemon balm), remove coarse stems, rinse leaves, drain well, then put on the rock candy.

Sprinkle 10 g of coriander seeds on top, pour 1 fl. of grain (0, 7l, 32 vol.%) over it. Close the jar and let it stand at room temperature for six weeks until the candy has dissolved. Now shake, filter and bottle.

Mints have a strong content of essential oils and are therefore exceptionally well suited for the production of liqueurs. Besides the well-known peppermint with its distinct peppermint flavor, there are several other varieties, such as spearmint, orange mint, apple mint or pineapple mint. All varieties can be grown in the garden, but they are very proliferating. For the liqueur, harvest shoot tips before flowering.

Tip: Coriander is very flavorful – if you don’t like it, just leave it out.

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