Liqueur with honey


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Ingredients and proportions:

  • 1 liter of alcohol at 50
  • 1 orange
  • 600 g of honey
  • 1 lemon
  • 1 spoonful of cloves
  • 2 cinnamon sticks

Difficulty: medium preparation: 40 minutes.

Directions:

This low-alcohol liqueur can be drunk by children, as a syrup or mixed with other drinks; it is also an excellent restorative. Peel the orange and lemon, remove the white part, wash and dry them, then put them in a large glass jar; pour the alcohol, close and leave in infusion for 15 days. After this period, melt the honey in a bowl and slowly pour 600 g of warm water over it. Dilute this preparation with the alcohol of the maceration after having removed the zests.
Add the cinnamon and cloves; mix, pour the whole into a bottle and let it rest in a dark place for 4 days, shaking the bottle especially the first two days. Finally, filter the liqueur, put it in a bottle and store it in a cool, dark place.

Note:

Among the small utensils that should not be missing in a well-equipped kitchen, we must mention the strainers and other Chinese. Tea lovers will have one of these small strainers with very fine mesh, but the housewife will also need a footed colander to drain pasta and rice, as well as several other more or less large strainers, the chinois, to pass broths, creams and sauces.

Homemade Chartreuse:
ingredients and proportions:
1 liter of alcohol at 70°.
1,5 g of angelica roots
0,5 g of fennel seeds
2 g of aniseed
750 g of sugar

Difficulty: medium preparation: 30 minutes – Cooking: 10 minutes.

Directions:
And here is the famous chartreuse liqueur, its name says that it was, first, made by the monks of St. Bruno, the Carthusian monks, in the great abbey founded in 1084 near Grenoble.Pour the alcohol into a tinted glass bottle, add the fennel seeds, a pinch of powdered saffron, the angelica roots and the anise seeds. Shake, cap the bottle and let it macerate for 2 days. PAssed this time, pour the sugar into a stainless steel saucepan, slowly add 1 ½ L of water; heat over low heat, still stirring to form a fairly dense syrup. In a bowl pour the macerated ingredients, add the syrup, let it cool after putting a lid on it and finally strain it. Pour the liqueur into tinted glass bottles, stopper and let age for several months.

Note:
Angelica is a plant that grows in mountainous regions. It is not well known in its natural state, but it is used extensively in the culinary field. The stems and leaves of this plant are indeed delicious after cooking to accompany meat and vegetables.


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