An excellent digestive to be offered to guests after a hearty meal. Here's how to prepare it yourself with anise seeds
There is nothing more pleasant than a digestive liqueur at the end of a hearty meal.
We prepare the aniseed one at home.
Not exactly anisette
The famous Marche liqueur made with anise called anisette has a particular recipe that is not easy to reproduce at home and is not what we offer in this article.
The anise used in the meantime is not a common anise, but it is the Pimpinella anisum typical of that territory and is a green anise.
Furthermore the anisette is a distillate and consequently provides for times and methods of preparation that are very different from those of a home-made liqueur.
Homemade with anise seeds
Anise liqueur that is prepared with i aniseed you can do it at home with a few simple ingredients.
In addition to anise seeds we suggest you add the peel of an untreated lemon taking care to eliminate the bitter white part.
The secret to a good home-made liqueur is to have patience. The preparation must rest first for 10 days because the ingredients have to macerate in alcohol and then for one month after adding the sugar syrup.
The wait is all in these recipes. Homemade liqueurs can, once opened, be stored for years, always in a dry place away from sources of heat.
The anise liqueur recipe
First of all, pounded 50 g of aniseed seeds so that they release all their oil and aroma into an infusion.
Someone uses thestar anise, but for a more intense aroma and taste, use the seeds.
Wash an untreated lemon very well and remove the peel, only the yellow outer part.
Leave these ingredients to macerate in a jar with the lid together 500 ml of alcohol. Move the container from time to time to distribute the flavors well inside and after 10 days filter everything even more than once to leave only the liquid alcohol.
Separately prepare a syrup by cooking 500 ml of water with 500 g of sugar.
When the sugar is completely melted, turn off the heat and let it cool.
Add the alcohol to the syrup and pour the liqueur into one or more bottles.
After about a month you can consume it.
Other spices
In some recipes in addition to aniseed and instead of lemon you will find the cannella in splint, the cloves and the vanilla bean.
This is a great variation if you love many spicy flavors.
We advise against the use of vanillin powder that you will find in some home recipes.
Best to always use fresh and natural ingredients, especially in preserves and liqueurs.
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