Bring sugar and water to a boil in a saucepan, stirring, and boil uncovered for about 5 min, then cool syrup. Brush and dab lemons. Cut into eighths, remove seeds and cut into slices. Divide evenly with cinnamon and coriander seeds into two hot rinsed bottles. Pour on sugar syrup and brandy. Shake bottles heartily. Close tightly. Leave in a warm or sunny place for 30 days. During this time, shake frequently. Pour off the liquid. Transfer the liqueur into clean bottles. Leave to rest for at least 14 days.
Tip: If you don’t like coriander, you can leave it out.
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