Licorice liqueur is a homemade preparation made of pure alcohol and licorice mixed with a syrup of water and sugar. It is a traditional liqueur from Southern Italy with an intense flavor you can serve at the end of a meal as a digestive.
Pour the water and sugar inside a non-stick, thick-bottomed saucepan. Heat the syrup over medium heat to facilitate the melting of the sugar crystals.
Once it has completely melted add the licorice powder a little at a time starting to stir more regularly and turning down the heat to low. Continue cooking for a few minutes, making sure the ingredients are completely blended.
Transfer the mixture to a bowl and filter through a fine-meshed sieve to remove any lumps.
Let the mixture cool until it has reached room temperature. Add the pure alcohol while stirring constantly in order to incorporate it in a uniform way and in case there is too much air inside, remove the foam on the surface with a spoon.
Transfer the licorice liqueur in perfectly clean and dry bottles and let it rest for some days before serving it to your guests.
Licorice liqueur is extremely easy to prepare as it requires little time, few steps and ingredients. As always, however, it is better to follow some little tricks in order to make sure to have an excellent result with every preparation, after all it is a liqueur which is served at the end of a meal and is the last memory of it.
– To make the syrup, pour water and sugar into a non-stick, thick-bottomed saucepan in exactly this order to make sure the sugar gets completely wet and does not burn on the bottom or form lumps.
– Heat over medium heat, stirring often to promote the dissolution of sugar crystals.
– Bring the heat down to low and stir often once the licorice powder has been added to better blend the ingredients and prevent burning on the bottom.
– Strain the liquid through a fine-mesh sieve to remove any lumps.
– Allow to cool before adding the pure alcohol to prevent it from evaporating.
You can store licorice liqueur for up to 90 days in well sealed bottles and storing it in a cool and dry place.