Here’s another of the liqueurs that I prepare for guests at Valle Nuova.This is a good herbal liqueur, not sweet that is made with herbs that can be found at Valle Nuova (wild or in our herb-garden) and spices that are easily found in any kitchen.
6 basil leaves (Ocimum basilicum)
6 sage leaves (Salvia officinalis)
6 laurel/bay leaves (Laurus nobilis)
6 mint leaves (Mentha) any variety (I use Mentha aquatica)
6 lemon leaves (Citrus limon)
6 lemon verbena leaves (Aloysia citrodora)
6 cloves (Eugenia caryophyllata)
6 cm long rosemary sprig (Rosmarinus officinalis)
4 juniper berries (Juniperus communis)
4 pinches of tea leaves
4 pinches of dry camomille flowers (Matricaria recutita)
2 pinches of ground nutmeg (Myristica fragrans)
2 pinches of saffron (Crocus sativus)
1 litre 95% alcohol
1 litre water
300 gr sugar
Mix the herbs and spices and alcohol and let rest in a cool and dark place for 1 week. Filter twice using a cloth or paper filter.
Mix the sugar and water in a pan, let boil for 2 minutes and let cool. Mix the syrup and the alcohol.
Bottle and let rest for 3 months before drinking it.