Snaps with caraway | Recipe extracted from Smörgåsbord

Sitting outside on a midsummer evening when the sun sets late into the night and you’ve feasted on the season’s finest food, the only thing missing is a shot of cold snaps with caraway. It’s simply not a Scandinavian gathering without it.

This recipe has been taken from ours and Signe Johansen‘s cookbook Smörgåsbord – we hope you enjoy trying it. Don’t forget to toast your guests with a ‘Skål!’.


makes 1 small 40cl bottle



1 unwaxed lemon
2 tsp caraway seeds, lightly crushed
350ml (12fl oz) vodka


Peel the lemon into thick strips with a paring knife, removing as much of the white pith from the peel as possible.

Place the peel in a sterilized bottle or jar along with the caraway and vodka. Seal tightly then shake a little and leave the bottle on its side in a cool, dark place for 2 weeks, turning every so often.

Serve the snaps with caraway fridge-cold in shot glasses. The snaps will keep for up to a year stored in a cool, dark place. Be sure to keep the bottle refrigerated once opened.


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