Basil liqueur: the perfect digestif

Lemon scented basil liqueur: the ingredients and the recipe to prepare an excellent homemade digestif and to be served chilled at the end of an important meal!

In this period the aromatic herbs grow luxuriantly and it is possible to use them in the preparation of drinks and distillates . Among these, the basil liqueur cannot be missing, a perfect digestive to be served chilled at the end of a busy lunch or dinner.

For this preparation it is first necessary to leave the basil and lemon zest in the alcohol and then prepare the syrup based on water and sugar to add to the filtered alcohol. Here's the recipe!

How to make basil liqueur

1. Take the basil leaves and remove the stem, wash them then let them dry on a kitchen towel or paper towel.
2. Put the basil inside an airtight jar, cover with the alcohol, close with the lid and let it rest for a week in a dark, dry place, shaking the container once a day.
3. After the infusion time, strain the liquid from the basil leaves.
4. Continue preparing the syrup: pour water and sugar into a saucepan, mix, put on the heat and boil until the sugar has completely dissolved.
5. Turn off the heat and let the syrup cool completely.
6. Combine the two liquids, bottle and leave to rest for 30 days before serving.

Alternatively, you can try homemade pineapple liqueur .

storage

This liqueur can be kept for about 3-4 months in the pantry, in a cool, dry place away from sources of light or heat. You can also store it in the freezer, just remember to leave it at room temperature for a few minutes before serving.

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