Recipe
Lemon and Liquorice Glögg
A bright, fresh and spiced glögg with a clear lemon note and a soft liquorice character from the star anise.
About this recipe
A bright, fresh and spiced fermented glögg with a clear lemon note and a liquorice-like character from the star anise. The lemon adds acidity and freshness, while star anise, cardamom, cinnamon and bitter orange give depth and a classic glögg feel.
Ingredients, about 6 litres
- 5 litres water
- 2 kg lemons, sliced and juiced before adding
- 5 potatoes, peeled and sliced
- 50 g fresh yeast
- 10 g whole cloves
- 2 bags star anise
- 10 g cardamom seeds
- 1 piece dried ginger
- 1 cinnamon stick
- 1 bag bitter orange peel
- 2 kg granulated sugar
- 500 g raisins
- 200 g dried apples
Method
- Mix all the ingredients in a clean 10-litre bucket.
- Juice the lemons before adding them to the bucket, then also add the lemon slices.
- Stir thoroughly so the sugar dissolves.
- Cover the bucket with plastic film and poke a few small air holes in it.
- Leave at room temperature for at least three weeks. The glögg should sit undisturbed and should not be stirred during fermentation.
- Strain the glögg and let it settle for another week to clear.
- Pour into clean bottles, glass bottles are best. Be careful not to include the sediment.
- Store in a cool place until ready to drink.
Flavour profile
Fresh citrus, mild sweetness and warm spice with hints of liquorice from the star anise.
Time: 3 weeks + 1 week to clearDifficulty: AdvancedYield: About 6 litres