Fennel tincture

The ratio for making a fennel seed tincture is 2 ounces of seed per 2 cups of alcohol. Add some lemon peel for flavoring. I use approx. 1/2 tsp. dried lemon peel or for fresh: the peels of half of an organic lemon.
Slightly smash the fennel or anise seeds in a mortar and pestle. This will allow their natural medicinal components to come out.
Put the lemon peel and fennel seeds (or anise seeds) in a glass jar. Fill with the alcohol of choice, using the ratio mentioned in #1.
Put this glass jar in a dark cupboard for 4-6 weeks.
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