📝 About This Recipe
Capture the essence of the Nordic Summer Solstice with this vibrant, house-infused schnapps, a cornerstone of any traditional Midsummer feast. This recipe balances the earthy warmth of caraway and fennel with the bright, floral notes of fresh elderflower and lemon peel, mirroring the endless light of the season. It is a crisp, aromatic spirit designed to be served ice-cold, cutting through the richness of pickled herring and buttery new potatoes with elegant precision.
🥗 Ingredients
The Spirit Base
- 750 ml Vodka or Unflavored Grain Spirit (80 proof, high quality for a smooth finish)
Botanical Aromatics
- 2 tablespoons Caraway Seeds (whole, lightly toasted)
- 1 tablespoon Fennel Seeds (whole)
- 1 piece Star Anise (whole)
- 3 pieces Fresh Dill Sprigs (crowns preferred if available)
- 1 tablespoon Dried Elderflowers (or 2 fresh heads, cleaned thoroughly)
Citrus & Sweetness
- 1 large Lemon (zest only, removed in wide strips)
- 1 teaspoon Honey or Simple Syrup (optional, to round out the bite)
The Chilled Service
- 2 cups Ice Cubes (for chilling the glasses)
- 1/2 cup Fresh Berries (strawberries or red currants for garnish)
👨🍳 Instructions
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1
Begin by cleaning a large, wide-mouthed glass jar (approximately 1-liter capacity) with boiling water to ensure it is perfectly sterile.
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2
In a small dry skillet over medium heat, lightly toast the caraway seeds and fennel seeds for 2-3 minutes until they become fragrant and slightly darkened; do not let them burn.
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3
Place the toasted seeds and the star anise into the glass jar while still warm to help release the essential oils.
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4
Use a vegetable peeler to remove the zest from the lemon in long strips, being careful to avoid the bitter white pith. Add the zest to the jar.
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5
Add the fresh dill sprigs and the elderflowers to the jar, gently bruising the dill with your fingers first to release its herbal aroma.
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6
Pour the entire 750ml bottle of vodka over the botanicals, ensuring everything is fully submerged.
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7
Seal the jar tightly and give it a vigorous shake. Store the jar in a cool, dark place for 48 to 72 hours.
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8
Taste the infusion after 48 hours. If you prefer a stronger anise or caraway flavor, let it sit for the full 72 hours.
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9
Once the desired flavor profile is achieved, strain the liquid through a fine-mesh sieve lined with a coffee filter or cheesecloth into a clean decorative bottle.
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10
Stir in the honey or simple syrup if using; this doesn't make it sweet but adds a silky mouthfeel to the spirit.
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11
Place the bottle in the freezer for at least 4 hours before serving. The high alcohol content will prevent it from freezing solid, resulting in a thick, syrupy texture.
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12
Chill your small 'snaps' glasses (shot glasses with stems) in the freezer alongside the bottle for the ultimate Midsummer experience.
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13
When ready to serve, pour the viscous, ice-cold schnapps into the frosted glasses and garnish with a single red currant or a tiny sprig of dill.
💡 Chef's Tips
Always use a mid-to-high shelf vodka; since the spirit isn't cooked, the quality of the base alcohol is very noticeable. If you find the caraway flavor too dominant, you can balance it by adding a small piece of dried ginger during the last 12 hours of infusion. Avoid using the green fronds of the dill if they are wilted; fresh, turgid dill provides the cleanest, brightest summer flavor. For a clear schnapps, never squeeze the botanicals when straining; let the liquid gravity-strain through the filter naturally. Store the finished schnapps in the freezer indefinitely; the flavors will continue to mellow and integrate over time.
🍽️ Serving Suggestions
Serve alongside a traditional 'Silltallrik' featuring pickled herring, sour cream, and chopped chives. Pair with hot, buttered new potatoes boiled with plenty of fresh dill and sea salt. Accompany with Västerbottensost (Swedish hard cheese) and crispbread for a savory snack. Follow each sip with a bite of fresh, seasonal strawberries to contrast the herbal notes. Traditionally enjoyed while singing 'Helan Går' or other festive Scandinavian drinking songs.