🌲 Pine Bud Liqueur: the scent of the woods in a glass
A traditional recipe from Alta Valtellina, with a balsamic and enveloping taste, perfect as a natural digestif 🍯🌿
Introduction
Everyone knows the renowned Valtellinese wines and the famous amaro di Bormio, but among the most authentic and surprising specialties of the alpine tradition is also pine bud liqueur.
A simple and ancient preparation, connected to the health tradition of Alta Valtellina, where the thermal waters were once the true wealth of the territory.
This liqueur is a natural elixir with a forest scent, made from fresh pine buds, sugar, and alcohol. Balsamic, sweet, and aromatic, it is perfect for pampering oneself on cold winter evenings or as a digestif after meals. 🌞❄️
📝 Ingredients
- 1 kg of freshly harvested pine buds
- 1 kg of sugar
- 750 ml of high-proof alcohol at 95°
👩🍳 Step-by-step preparation
- Gather fresh pine buds, preferably in spring, when they are still tender and rich in resin.
- In clean glass jars, alternate layers of buds and sugar, starting and ending with sugar.
- Seal the jars and expose them to the sun for about 10 days, being sure to mix daily to aid in the extraction of the juice.
- After about ten days, a thick and fragrant liquid will form: filter it through a gauze or fine strainer.
- Add the 750 ml of alcohol to the obtained liquid and bottle in well-sealed glass.
- Let it rest for at least 20 days before consumption.
🍸 Tips for tasting
- Serve it cold as a digestif or heated for a balsamic effect.
- Also great against seasonal ailments, in small doses, or as a corrective for herbal teas.
🧊 Storage
- Store the liqueur in a cool and dark place, in dark glass bottles if possible.
- It lasts a long time, improving with age.
The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
