LEMON-CORIANDER SCHNAPPS
Schnapps, infused spirits flavored with spices, herbs, or fruit, is traditionally served in small glasses throughout a Swedish meal. Try our other flavors: Red-Currant Schnapps and Cherry-Cinnamon Schnapps.
Provided by Martha Stewart
Categories Cocktail Recipes
Yield Makes 3 1/2 cups
Number Of Ingredients 3
Steps:
- Combine vodka, coriander, and lemon zest in a large, wide-mouthed jar. Cover, and let stand at room temperature for at least 3 days. Serve cold.
BLACK CURRANT SCHNAPPS - SWEDEN
Make and share this Black Currant Schnapps - Sweden recipe from Food.com.
Provided by Mme M
Categories Beverages
Time P7D
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Add the black currants and the mint to an empty, clean bottle.
- Add the sugar cubes and pour in the ABSOLUT VODKA.
- Leave it four about one week before serving.
Nutrition Facts : Calories 213.8, Fat 0.1, Sodium 1.3, Carbohydrate 2.2, Fiber 0.1, Sugar 0.6, Protein 0.2
RED-CURRANT SCHNAPPS
Schnapps, infused spirits flavored with spices, herbs, or fruit, is traditionally served in small glasses throughout a Swedish meal. Try our other flavors: Lemon-Coriander Schnapps and Cherry-Cinnamon Schnapps.
Provided by Martha Stewart
Categories Cocktail Recipes
Yield Makes 3 1/2 cups
Number Of Ingredients 3
Steps:
- Combine vodka, currants, and mint in a large, wide-mouthed jar. Cover, and refrigerate for at least 1 week. Serve cold.
TRIO OF SCHNAPPS
Make and share this Trio of Schnapps recipe from Food.com.
Provided by Chef mariajane
Categories Beverages
Time 10m
Yield 3 750ml Bottles
Number Of Ingredients 9
Steps:
- RED-CURRANT SCHNAPPS:.
- Combine vodka, currants and mint in a large wide-mouth jar. Cover and refrigerate for at least 1 week, or up to 1 month. Serve cold.
- LEMON-CORIANDER SCHNAPPS:.
- Combine vodka, coriander, and lemon zest in a large wide-mouth jar. Cover and let stand at room temperature for at least 3 days, or refrigerate up to 1 month. Serve cold.
- CHERRY-CINNAMON SCHNAPPS:.
- Combine vodka, cherries and cinnamon in a large wide mouth jar. Cover and refrigerate for at least 4 days or up to 1 month. Serve cold.
Nutrition Facts : Calories 1685.6, Fat 0.6, SaturatedFat 0.1, Sodium 8.1, Carbohydrate 11.6, Fiber 2.8, Sugar 7.6, Protein 1.1
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- Summer pudding. This basin summer pudding is a winner on all fronts – it allows you to use up your stale bread as well as a large batch of whatever summer fruits you can lay your hands on.
- Blackcurrant sorbet. Fat-free sorbet is the summer cooler to top all others. This version has a rich and deep flavour, levelled out by fresh mint and sugar syrup.
- Berry crumble. This irresistible pudding isn’t just for chilly nights and Autumn entertaining. Our warmer weather recipe contains a mixture of summer fruit and a base of fresh strawberries.
- Blackcurrant vodka. If you like your booze with a sweet edge, try making your own flavoured liqueur. Our versatile fruit vodka recipe is easily adapted - just replace the 250g of cranberries with the same quantity of fresh blackcurrants.
- Blackcurrant sauce. Berry and game seasons coincide, and if you’re lucky enough to pick up fresh grouse, cut through its rich flavour with a fruit-based sauce.
- Blackcurrant compote. Compote couldn’t be easier to make, and it can be used on yogurt, swirled into ice cream, in cocktails, pies, desserts and so much more besides.
- Blackcurrant pie. Pile a mound of summer berries into a pan, top with an almond pastry lid and let the oven do the work. Soon the fruit will have broken down into a warm red sauce, ready to meld lovingly with cold vanilla ice cream.
- Blackcurrant cordial. Make your own refreshing summer drink using a glut of blackcurrants. Combine this tart fruit with sugar and zingy lemon juice to make a simple syrup.
- Blackcurrant queen of puddings. Tart blackcurrant compote and buttery brioche crumbs give this classic British dessert a vibrant twist. It’s traditionally made with raspberries, but we think the sharpness of blackcurrants balances perfectly with the sweet fluffy meringue topping.
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