In short. An unusual method: 22 bay leaves go into the alcohol for 24 hours, while the remaining 10 are boiled in the water that will become the syrup. Two extractions, one bottle.
Bay gives up its aroma quickly, which is why this one needs a day rather than three weeks.
Ingredients
- 32 tender fresh bay leaves
- 500 g of sugar
- 500 g of water
- 300 ml of alcohol
Method
1. The infusion. Clean the leaves gently with a cloth. Put 22 of them in a wide-rimmed jar with the alcohol, close it and leave for 24 hours.
2. The syrup. The next day, boil the remaining leaves in half a litre of water for two to three minutes. Add the sugar and stir continuously over a low heat until melted.
3. Together. Let the syrup cool completely, then add the prepared alcohol.
4. Finishing. Filter and bottle. Wait about a month before drinking.
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