Bay Liqueur

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Considering how widespread the bay is in each region of Italy, it always suprises me that this excellent liqueur is virtually unknown. Furthermore, it’s an evergreen plant. You can prepare any time of year.

fresh bay leaves, about 120
1 liter of alcohol for liqueurs
800 gr sugar or fructose (or less, to taste)
1.2 liters water

Bay grows almost everywhere as an ornamental plant and it is a very strong one; generally it’s not treated in any way, just find one that maybe is not right on the edge of a busy road.
Plock the leaves, wash them to remove the dust and dry them (with the spin for salad or on a cloth, without breaking them). Now you need a wide-mouth jar of about 1.5 l capacity. Put all the leaves inside it and pour the alcohol in, store in a dark corner (a kitchen cabinet is ideal) and forget it for about 40 days.
After this time you’ll get the same result as you see in the picture: the leaves are completely faded, as they released all their active ingredients to the alcohol.
It ‘s time to prepare the syrup: I put the sugar in a pot with cold water and bring to a boil, simmer 5 minutes, then turn the heat off and let the syrup cool.
When the syrup is cold, strain the infusion of bay leaves and mix it to the syrup, atir and then bottle. With these amounts I get five bottles of 0.5 l.
Let it rest for a few days before drinking, possibly cold.
If you start preparing it now, it’ll be ready for Christmas :-).

Chef: Licia from VeganBlog

  1. EleonoraNW3 12 October 2010 at 16:03

    That’s interesting! I don’t like drinking liqueurs at the end of a meal, but some of my guest do, and there’s nothing better than an homemade liqueur… which, as you rightly say, could be a nice present for Christmas as well!

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