🌿 Homemade Anise Liqueur: Fragrant, Digestive, and Rich in Tradition
A natural recipe with wild anise, sugar, and alcohol, perfect for those who love intense and aromatic flavors 🍶✨
Introduction
Among the oldest and most fascinating recipes of Italian tradition is that of anise liqueur, a digestive with an unmistakable scent, obtained from wild anise seeds left to infuse for weeks.
According to popular belief, the success of the liqueur may depend even on the lunar phase! But beyond the legends, the true secret to a good liqueur is patience, the quality of the ingredients, and a proper decantation.
Even if it's not distilled like in industrial processes, the homemade result is genuine, natural, and intensely aromatic. 🍸🌙
📝 Ingredients
- 1.5 kg of sugar
- 100 g of wild anise seeds
- 1.5 liters of water
- 1 liter of 95° alcohol for liqueurs
👩🍳 Step-by-step Preparation
- Infuse the anise seeds in 1 liter of alcohol in a well-sealed glass container.
- Let macerate for about 30 days, in a cool, dark place, gently shaking the container from time to time.
- After a month, prepare a syrup by dissolving the sugar in the water over low heat. Allow to cool completely.
- Filter the anise infusion and mix it with the now cooled sugar syrup.
- Let decant for at least 2 days.
- Filter again with a fine sieve or cheesecloth, then bottle in glass.
- Wait a few days before tasting, even better if a few weeks: the flavor will be rounder and more harmonious.
🍽️ How to Enjoy Anise Liqueur
- Serve it cold or at room temperature as a digestive.
- Also great for flavoring desserts or in small doses in coffee for an aromatic touch.
🔒 Storage
- Store in dark glass bottles or in a cabinet shielded from light.
- It keeps perfectly for several months.
The images of the dishes are purely indicative and do not necessarily correspond exactly to the recipe
