In short. Thirty basil leaves macerated in alcohol for twenty days, then a sugar syrup added lukewarm, twenty-four hours of rest, filter and bottle. Deep green, and unlike anything you can buy.
The same method as the mint, with a longer maceration — basil gives up its oils more slowly.
Ingredients
- 30 basil leaves
- 300 g of sugar
- 300 ml of alcohol
- 300 ml of water
Method
1. The leaves. Pick them early in the morning and clean them with a cloth without wetting them.
2. Maceration. Put them in a jar, add the alcohol, close it carefully and leave for twenty days, shaking the jar for a couple of minutes every two days.
3. The syrup. Dissolve the sugar in the water and boil for a few minutes. Let it cool, and when tepid add it to the leaves and alcohol.
4. Finishing. Close again, leave for 24 hours, then filter and bottle in clear glass to show the green.
More on the liqueurs page.
