Basil liqueur is a homemade alcoholic preparation that is usually served as a bitter to enjoy after lunch, with a digestive effect.
MAKES: 2.5 cups
- 2.5 cups vodka
- 50 basil leaves (organic is preferable)
- 1/2 cup sugar
- Pour vodka into a sealable, sterilized jar, and set aside. Use a jar with a seal that doesn’t have metal in the lining. (If the only jar you have has a metal lining, then have a large piece of parchment paper handy to place between the jar and the seal.)
- Boil water in a pot over high heat. Set up an ice cold water bath – a bowl filled with ice and cold water – close to the stove.
- Clean basil leaves with a damp paper towel, paying attention to the underside of the leaves where dirt may hide.
- Blanch the basil leaves by placing leaves in the boiling water for 1 minute. Transfer leaves to the ice cold water bath for 1 minute. Drain leaves in a tight mesh strainer, gently squeezing to remove extra water.
- Place the leaves into the jar of vodka. Cover and let sit in a cool, dark place for 1 week, shaking every other day.
- After a week, the infusion should take on an olive green hue. Drain the vodka and discard the basil leaves.
- Make a quick simple syrup of the sugar and 1/2 cup of water — boiling until the sugar is dissolved. Remove from the heat and let cool.
- Add the simple syrup to the basil infused vodka. Your Basil-cello is ready to drink immediately but tastes better after a little more time in a cool, dark place and served ice cold.
How to Make ITALIAN BASIL LIQUEUR: A SPECIAL HANDMADE DIGESTIVE