Basil Liqueur

1. basil does not necessarily need to be washed, especially when it blooms. But if you want to rinse it, make sure that the water has cooled down. Dry culinary herbs well with paper towels after washing.

2. put the whole herb in a preparation vessel form, which does not let light through. Add orange peel and alcohol. Close the container tightly and put it in a place with constant warmth (not below 15 degrees) for 3 weeks, but not in the sun.

Strain the mixture through a sieve. Make a sugar solution from the sugar and water. Cool and mix with the essence.

4. fill the liqueur into bottles, close them tightly and let them rest for 2 weeks in a not too warm place (not above 15 °C ). Filter the now finished liqueur. If you want it to be completely clear, you may need to filter a few times at intervals of several hours.

Orange peel. Sugar solution is also not added. Folk medicine recommends it for loss of appetite and digestive problems.

recalls. Basil is excellent for combined preparation with other herbs and spices.

Tip: Stock up on a range of high-quality spices – it pays off!

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