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no, i've never heard of this. where have you had it? its really easy to make flavoured spirits though: get an air-tight bottle, add your spirit and your flavouring (fresh dill), and some sugar if required , and leave it to develop!
http://en.wikipedia.org/wiki/Schnapps
http://en.wikipedia.org/wiki/Schnapps
Don't know where you can buy it, but log onto www.danish-schnapps-recipes.com for a recipe and ideas for using it. I think there also used to be a Scandinavian food centre in London somewhere - perhaps they could help. You can also drink it at Lundums restaurant in London - they might be willing to let you know who their supplier is.
I've been to Sweden on holiday several times - it's a wicked country, really worth a visit. Bit of a trek just to replace your mate's bottle though...I think you should make him some!
If not, try here:
http://www.swedishconnections.co.uk
If not, try here:
http://www.swedishconnections.co.uk
Trum - I found the recipe on the internet for you - seems very easy to make:
http://www.danish-schnapps-recipes.com/dill.ht ml
Recipe
You can use leaves, flowers, fruits, seeds, and even the whole umbels from the dill plant.
However, many schnapps makers prefer to use only the leaves - and I'm one of them. But try to experiment, that's part of the excitement.
Pick the leaves in the morning after the dew has disappeared. That's when they most aromatic.
If you buy fresh dill 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.
Direction:
Rinse the fresh dill leaves carefully - but only if necessary.
If wet - leave them to dry for a short period in the shadow - on paper towel.
Use a clean glass jar with tight-fitting lid.
Fill 1/3 of the jar with leaves.
Fill up with clear, unflavoured vodka - 40% alcohol content (80 proof).
Let steep for 5-7 days in a dark place at room temperature,
18-20�C (64-68�F).
Shake lightly and taste it from time to time.
Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.
You can serve your dill schnapps after it has settled for a couple of days. It cannot be stored (aged) - so enjoy it within a shorter period.
http://www.danish-schnapps-recipes.com/dill.ht ml
Recipe
You can use leaves, flowers, fruits, seeds, and even the whole umbels from the dill plant.
However, many schnapps makers prefer to use only the leaves - and I'm one of them. But try to experiment, that's part of the excitement.
Pick the leaves in the morning after the dew has disappeared. That's when they most aromatic.
If you buy fresh dill 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.
Direction:
Rinse the fresh dill leaves carefully - but only if necessary.
If wet - leave them to dry for a short period in the shadow - on paper towel.
Use a clean glass jar with tight-fitting lid.
Fill 1/3 of the jar with leaves.
Fill up with clear, unflavoured vodka - 40% alcohol content (80 proof).
Let steep for 5-7 days in a dark place at room temperature,
18-20�C (64-68�F).
Shake lightly and taste it from time to time.
Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.
You can serve your dill schnapps after it has settled for a couple of days. It cannot be stored (aged) - so enjoy it within a shorter period.
Ok Trum - if you don't want to use any of the answers we found for you, why don't you buy the
concentrate from Swedish Connections and put some in a bottle of clear, unflavoured vodka - 40% alcohol content (80 proof).
OR you can just wait until you have time to run over to Scandinavia and pick some up :)
concentrate from Swedish Connections and put some in a bottle of clear, unflavoured vodka - 40% alcohol content (80 proof).
OR you can just wait until you have time to run over to Scandinavia and pick some up :)
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