- 700 ml vodka
- 2 tbsp dried fennel seeds
- 1 tsp honey
- peel of half an orange
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 4 days
Slice the peel off half of the orange, and cut the pieces into thin strips.
Add the orange peel and fennel seeds to the vodka in a bottle, and leave it to infuse for 4 days.
When ready to serve, stir the honey through the infused vodka to round out the flavour.
Serve the snaps in a sherry or shot glass.
Recipe from Sophie Zetterberg of Fika Swedish Kitchen. Photography by Alecia Wood.