Homemade Genepì Liqueur 🌿🥃 | Traditional Valtellinese Recipe
The Artemisia glacialis, locally known as genepì, is an aromatic herb that grows spontaneously on the high-altitude slopes of the Alps. Valued for centuries for its digestive properties and intense aroma, it is used to prepare a traditional liqueur with a unique taste, perfect to serve chilled after meals ❄️.
This homemade recipe, handed down from generation to generation in Valtellina and Valchiavenna, allows you to create an authentic liqueur using fresh genepì plants, pure alcohol, sugar, and water. With the right maceration and patience, you will obtain a high-quality artisanal product, fragrant and intense, as alpine tradition dictates 🏔️.
🛒 Ingredients
- 100 g of genepì plants (Artemisia glacialis)
- 1 kg of sugar
- 1.25 liters of water
- 1 liter of pure alcohol for liqueurs (95°)
👩🍳 Preparation
- Place the genepì plants in infusion in the alcohol in a sealed glass container, in a cool and dark place, for 20 days.
- After the time has passed, prepare the syrup: bring the water to a boil and completely dissolve the sugar while stirring.
- Once ready, combine the filtered genepì infusion with the sugar syrup. Carefully filter again to eliminate any residues.
- Let it cool completely, then bottle in dark or transparent glass to be kept protected from light.
- Wait another 20 days before consuming the liqueur, so that the aromas blend perfectly.
✨ A fragrant and aromatic digestif liqueur, perfect to serve ice-cold or to gift as a typical artisanal product of the Alps!
The image of the dishes is purely indicative and may not necessarily correspond precisely to the recipe
📚 Source: Local Valtellinese and Valchiavenna tradition
