Liquorice liqueur. Original recipe from Calabria
Liquorice liqueur is a pleasant and full-bodied digestive. To enjoy it at its best, it must be served very cold.
It is important to use pure liquorice from Calabria, as it is particularly balanced in its bitter-sweet taste and can be used without additives or other sweetening substances.
Liquorice liqueur, ingredients
- 150g of liquorice chunks
- 900g of sugar
- 1200ml of water
- 650g of pure alcohol (96°)
- 2 sachets of vanillin
How to make liquorice liqueur
Put the sugar and water in a saucepan and melt over a low heat. Add the liquorice pieces and cook for about 3 hours, stirring occasionally with a whisk.
When the liquorice is well melted and cold, add the alcohol and the two sachets of vanillin. Let it rest for a few hours, even overnight if you make it in the evening, filter with a gauze and bottle.
Store in a cool place. The liqueur can be drunk the day after, but to get a better taste it is better to wait a month before tasting it. It should be kept in the freezer during consumption.
