Pour the dried culinary herbs and spices with fruit brandy, close the jar tightly. Leave to infuse at room temperature for two to three weeks, then strain through a paper coffee filter.
Color the water green to taste with green food coloring or possibly with finely chopped fresh spinach leaves by mixing, then filter. Bring water and sugar to a boil and stir until sugar is dissolved. Cool and mix into the alcohol while still warm. Infuse for at least three more weeks.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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