Recipes

Homemade rocket liqueur

Excellent as a digestive or as an aperitif, the rocket liqueur will delight you with its bitter and flavored flavor.

Typical of the production of Ischia, the rocket liqueur is an excellent digestive to be enjoyed fresh at the end of a meal or during an aperitif with friends. Also called “Rucolino”, especially in the Neapolitan area of which it originates, this liqueur with a bitter and aromatic taste is perfect for both celiacs and lactose intolerant. Wild rocket is usually used for this recipe, which unlike the more common one has elongated leaves. It is not complex to prepare, but be patient because the rest time is very important to obtain an excellent final result.

Make sure you have all the ingredients available before you try your hand at preparing the liqueur, a process done well will not disappoint you! Here is the recipe for homemade amaro.

Preparation of rocket liqueur recipe

Thoroughly wash and clean the rocket , drain it and dry it with a clean cloth to remove excess moisture.
Take a large demijohn and put the rocket leaves, lemon zest and alcohol in it.
Stir, close the lid and let it rest for a week in a cool, dry place. Shake slowly daily.
After the days of infusion, prepare the syrup by putting water and sugar in a saucepan.
Stir by melting the sugar, bring to a boil. Then turn off the heat and let it cool.
Strain the mixture left to infuse with a sieve and add it to the syrup.
Transfer everything to a bottle and leave in the fridge for 3 days . On the third day you can enjoy this delicious amaro!

We advise you to prepare the rocket liqueur, if possible, on the hottest days of the year when it will be at its peak. For a sweeter aroma, add a vanilla bean or a piece of cinnamon to the infusion. The lemon can instead be replaced with orange.

storage

Consume the rocket amaro within a month, time in which you will always have to keep it in the fridge.

If you want to contrast the bitter taste of rocket with a super sweet flavor, try the Nutella liqueur now! Flawless …