Basil Liquor
Basil Liquor
Immagine Autore
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  • Ingredients

  • Equipment

  • Directions

10 Leaves of Basil (organic)
500 gr Sugar
500 ml Alcohol 90°
500 ml Water.

Libra, Measuring Glass, Knife, Jar, Casserole, Spoon, Strainer, Bottle.

Wash the basil and cut into strips, place in an airtight jar, along with alcohol.
Leave to infuse for 24 hours.
After this time, boil water with sugar, let it cool, and in the meantime, strain the infusion of basil. Together the sugar syrup has cooled, and bottled.
Let dry for at least a month before serving.

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Blackberry Syrup
Blackberry Syrup
Immagine Autore
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  • Ingredients

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2 cups fresh Blackberries
1 cup Brown Sugar.

Masher or Blender, Cup, Knife, Casserole, Spoon, Strainer, Bottle.

Juice the Blackberries, reserving 1/2 cup of the juice and discarding the pulp. In a saucepan over medium heat, combine the Sugar and 1 cup of water and stir until dissolved. Let cool. Measure 1/2 cup of the syrup and place in a container. Reserve the remaining syrup for another use. Add the 1/2 cup of fresh Blackberry juice to the container and stir to combine.

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Brown Sugar Cinnamon Syrup
Brown Sugar Cinnamon Syrup
Immagine Autore
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  • Ingredients

  • Equipment

  • Directions

1 cup Packed Brown Sugar
1 cup Granulated White Sugar
2 cup Water
12 Inches Of Cinnamon Bark (E.G. 3 Four-Inch Long Cinnamon Sticks)

Cup, Casserole, Spoon, Strainer, Jar, Bottle.

Place ingredients in a 2 qt. non-stick saucepan. Cook over medium heat, stirring frequently, until the syrup comes to a simmer and sugars are completely dissolved. Reduce heat to low and cook, stirring occasionally, for about 15 more minutes. Remove from heat. Allow to cool. Transfer to a glass jar, cover, and refrigerate overnight. Remove the cinnamon sticks. (If there is any chance that there are splinters of the cinnamon bark in your syrup, strain the syrup into a clean glass container.) Cover and store in the refrigerator.

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