- Pure alcohol 500 ml
- Sugar 250 gr • 470 kcal
- Lemon 1
- Water 500 ml
- Fresh basil 40- 50 leaves
Basil liqueur is a liqueur made of fresh basil, water, sugar and alcohol and it is an excellent digestive to serve at the end of a meal. Basil is known to be the main ingredient of pesto sauce, but its fresh and sweet taste gives a particular flavor to the liqueur making it special and original. Moreover, the digestif has a light green color which can be appreciated by buying a nice glass bottle.
How to make Basil Liqueur
Wash the fresh basil leaves under running water. Let them dry on a clean towel and add them to a clean jar with the alcohol. Scoop out the zest of one lemon and add it to the basil and cover with the alcohol. Close the jar and put it in a dry, dark place to macerate for twenty days. Stir the jar at least once a day without ever opening the cap.
After twenty days, boil sugar with water in a small pot for ten minutes and let it cool down. Pour the alcohol in the pot with the sugar syrup and filter it with a strainer. Let it cool down and pour it in a bottle for liquors. Close it hermetically and let the basil liqueur rest for about 40 days before serving.
– Not everyone knows that there is also a basil grappa which has the same steps as the liqueur but is made with white grappa.
– You can customize the basil liqueur by adding the flavors you prefer. Moreover, if you prefer a sweeter taste, increase the amount of sugar.
– The cocktail that is prepared with basil liqueur is called Basito: it is a basil mojito that is prepared with ginger ale and white rum.