Tag: Liqueur

Annurca Apple Liqueur – Annurca Apple Liqueur Recipe – Italian Cuisine

First of all, wash the apples well with running water, dry them and extract the skins, trying not to remove too much pulp (you can use it for other recipes).

Infuse the skins (and, if you want, the seeds too) in alcohol, close the container, and keep it in a dark place for at least 15 days.

After 15 days, prepare a syrup by boiling the water with the sugar inside, then let it cool.

While the syrup cools, filter the alcohol well and remove the skins and seeds, then add the two compounds.
Bottle the liqueur and let it rest for at least another 15 days.

The annurca apple liqueur is ready.

Ginger Liqueur – Ginger Liqueur Recipe – Italian Cuisine

Peel the ginger and cut it into slices, then put it in a bowl, cover with alcohol, close tightly and leave to rest in a cool dark place for 15 days.

After 15 days, prepare a nice thick syrup with water and sugar and let it cool.

In the meantime, strain the alcohol and remove the ginger slices.

Add the cold syrup to the alcohol, mix, then bottle the ginger and let it rest in the fridge for at least 10-15 days.

The ginger liqueur is ready, serve it very cold.

Banana Liqueur – Banana Liqueur Recipe – Italian Cuisine

First, peel the bananas and cut them into chunks.

Put them in a large container that you can seal tightly and pour alcohol over them.
Close the container and let it sit in a dark and cool place for 8-10 days.
When you take back the container, you will see that the alcohol will have colored slightly and the bananas will have blackened: it is all normal.

Pour cream, milk and sugar into a saucepan, add the seeds of half a vanilla bean and bring to the boil.
Once the sugar has dissolved completely, turn off and let it cool completely.

Strain the alcohol and toss the bananas.
Then add the cold milk mixture, also filtering this.

Mix well, pour the liqueur into a bottle and let it rest for 1 month in the refrigerator or freezer.

At this point, the banana liqueur is ready and you just have to taste it.