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Basil liqueur recipe from of 12-08-2017 [Updated on 28-08-2017]
The basil liqueur it is a delicious and aromatic liquor, ideal to end a hearty meal as it acts as a digestive! The best time to prepare it is certainly summer, when basil is better for both its aroma and flavor. Very fragrant and particular in taste, the basil liqueur should be served cold from the fridge and will win you over at the first taste. Today I am with the whole family (and when I say all I mean with parents, uncles, cousins and great-grandmother) at the sea and, while elisa splashes in the pool, I take the opportunity to get a little tan. I leave you with this fresh recipe and I wish you a good day: *
How to make basil liqueur
Wash the basil leaves and let them dry on absorbent paper.
Then put in a bowl with the lemon peel cut to live and cover with alcohol.
Cover tightly and let steep in the dark for 1 week.
Remember to shake the bowl a little at least once a day.
After this time, filter the alcohol and check that it has not evaporated, in case add it until you reach the required dose.
Now prepare the syrup with water and sugar and boil it for 5 minutes.
Once it has cooled, add it to the bowl with the alcohol.
Now transfer the liqueur into the bottle and wait 30 days before tasting it.
Your basil liqueur is ready.