🌿 Homemade Taneda Liqueur: the traditional recipe from Valtellina
Taneda (or Achillea moschata) is an aromatic plant typical of the Valtellina mountains, known for its digestive properties and its unmistakable scent. With this simple recipe, you can prepare a handcrafted Taneda liqueur at home, perfect to enjoy at the end of a meal as a natural digestif 🍃.
The process is simple but requires patience: between infusion and resting, it will take about a month and a half to obtain a fragrant liqueur with an authentic and mountain-like taste!
🛒 Ingredients (for about 4 liters of liqueur)
- 1 liter of pure alcohol (95°)
- 750 g of sugar
- 2,750 liters of water
- 2 generous handfuls of Taneda flowers
👨🍳 Preparation
- Infusion
- Soak the Taneda flowers in 1 liter of pure alcohol.
- Leave to infuse for one month in a well-sealed glass container, away from light.
- Prepare the syrup
- After the infusion time has passed, bring the water to a boil with the sugar, until it is completely dissolved.
- If you desire a sweeter and fuller-bodied liqueur, you can increase the amount of sugar to taste.
- Combine and filter
- Let the syrup cool and add it to the Taneda infusion.
- Filter the liqueur to remove any flower residues.
- Bottle and wait
- Pour the liqueur into clean glass bottles and seal them tightly.
- Let it rest for at least 15 days before consuming.
🍸 Tip: serve it cold, in small glasses, to best appreciate its aromatic and balsamic notes.
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe.
