Black Currant Schnapps Sweden Recipes

BLACK CURRANT SCHNAPPS - SWEDEN

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.

DILL SCHNAPPS

Steps:

• Simply press as much dill as you can into a bottle -- it is supposed to be absolutely packed with dill!
• Add the sugar cubes and pour in the ABSOLUT VODKA.
• Let it rest four about one week.

RED-CURRANT SCHNAPPS

Steps:

• Combine vodka, currants, and mint in a large, wide-mouthed jar. Cover, and refrigerate for at least 1 week. Serve cold.

BLACK CURRANT POUND CAKE

Steps:

• Preheat oven to 350F°.
• CAKE: Pour 2/3 cup boiling water over 6 tea bags in a bowl; steep 10 minutes.
• Remove and discard tea bags; cool tea to room temperature.
• Stir in sour cream.
• Combine flour, baking powder, and salt, stirring with a whisk.
• Place sugar and butter in a large bowl; beat until well blended or about 5 minutes.
• Add eggs, 1 at a time, beating well after each addition.
• Beat in vanilla.
• Add flour mixture and brewed tea mixture alternately to sugar mixture; mix after each addition.
• Spoon batter into a 10-inch tube pan coated with cooking spray.
• Bake for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 15 minutes on a wire rack.
• Remove from pan; cool completely on wire rack.
• GLAZE: Pour 1/4 cup boiling water over 1 tea bag in a medium bowl; steep 5 minutes.
• Remove and discard tea bag.
• Add powdered sugar and juice to brewed tea, stirring well with a whisk.
• Drizzle glaze over cake.