basil liqueur

Basil liqueur

Basil liqueur, basil is one of the most cultivated and used aromatic herbs. Usually, it is used to prepare Genoese pesto or to flavor hot dishes and salads, but this time we want to use it to make a fresh and perfect liqueur to serve as a digestive.

To prepare the basil liqueur, you just need food alcohol, and very fresh basil, preferably freshly picked from your garden. The realization of this spirit is extremely simple and in a few weeks, you can enjoy it in all its goodness or maybe prepare it to give to friends and relatives.

Aromatic herbs in general are suitable for making original and highly appreciated liqueurs. We have already seen how to prepare laurel liqueur, now let’s discover the recipe for the one with basil.

Preparation time: 10 minutes + 40 days of rest
Seasonality: summer recipes
Dish: liqueur, vegetarian

Ingredients for about 1.2 liters:

500 ml of 96% food alcohol
600 ml of water
350 g of sugar
30-35 basil leaves

How to prepare the basil liqueur

Get the basil leaves, preferably freshly picked from the garden. The scent of the aromatic herb is obviously the main element in determining the quality of the liqueur we are going to prepare.

To begin with, wash the leaves well, then spread them out on a clean cloth and let them dry completely.

In a fairly large glass jar (about 750 ml or 1 liter) put the dry basil and alcohol. Close the lid and let it rest in a dark place for 7 days without ever opening it, making sure to move it at least once a day.

After the infusion time has elapsed, prepare the syrup by placing the water and sugar in a saucepan. Bring to a boil and cook 2-3 minutes from the boil. The sugar must dissolve completely and the syrup must be transparent. At this point turn off and let cool.

Once the syrup has cooled completely, add the alcohol, filtering it in order to retain any basil residue. Mix and bottle the liqueur in airtight glass bottles. Let it rest for another 30-40 days in a dark place. The digestive is now ready, put it in the refrigerator and serve it very cold, it will be excellent at the end of a meal.

Variants to the recipe

As we have seen, the preparation of this digestive is very simple and fast, the basil liqueur can also be customized to taste by combining aromas or by acting on the alcohol content and sweetness of the drink.

  • Alcoholic degree. You can increase the amount of water over the amount of alcohol to make a less alcoholic liquor. Similarly, you can reduce it to use equal amounts of alcohol and water for a liqueur with a high alcohol content according to your tastes.
  • Sweetness. To obtain a more or less sweet liqueur, you can adjust the amount of sugar used in the recipe to prepare the syrup.
  • Lemon. For an even fresher and summery taste, you can add some untreated lemon peel to the liqueur, which you will have to infuse with the basil. Take care to take only the yellow part of the lemon as the white is very bitter, and to slightly increase the amount of sugar to compensate for the zest.

Other liqueur & alcoholic beverages

Aniseed liqueur recipe/ Mint liquor recipe/ Classic pomegranate liqueur recipe/ Pomegranate liqueur with lemon peels recipe/ Lemon liqueur with rosemary recipe/ Herbal liqueur recipe/ Raspberry liqueur recipe/ Strawberry liqueur recipe/ Rob Roy cocktail/ Paloma cocktail drink/ Sazerac cocktail drink/ Strawberry Caipirinha with Vodka Drink/ Watermelon caipirinha drink/ Vodka caipirinha with lemon drink.

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