First wash the leaves thoroughly and dry them one by one.
Then put them in infusion with alcohol, seal the container with the lid or with plastic wrap and let it rest in the dark for at least 2 weeks.
After 2 weeks, prepare a syrup by dissolving the sugar in the water and bringing to a boil, then let it cool completely.
Strain the alcohol through a narrow mesh strainer.
When the syrup is cold, add the bay leaf infusion, mix and bottle.
Let the bottles rest, well capped, for at least 30 days.
After this time, the bay leaf liqueur will be ready to be consumed.
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