Basil Liquor, in Italian
Liquore al basilico
This is a typical and traditional Italian liquor. Very simple to make but it takes time and patience because of the infusion which must rest
A piece of advice I can give is grow your own basil, in Italy for many it is the practice to have at least a pot of basil at home.
Wash and dry well 70/100 basil leaves, put them to soak in alcohol for 20 days, 1/2 liter of pure alcohol (grain alcohol) in a 2-liter glass bottle, sealing the cap. Keep the bottle in the dark and in a cool environment.
As a variation, you can also add the peel of a lemon or of half a lemon zest
Shake the bottle and leave to rest for at least two weeks.
After 2 weeks, filter the infusion. Put to boil 600gr. of water with 300 gr of sugar. After a few minutes, take off the heat and let it cool down. Add it to the liquor, leave to rest in the refrigerator for at least another week.
Serve chilly cold.
It’s a fresh liquor, suitable as an aperitif or after-dinner drink, with digestive properties
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