BAY LAUREL LIQUEUR 

Recipe n. 38

After spending 2 months in Sicily for the Summer I certainly came back to New York with a satisfied belly,  more inspired about life in general and with tons of new recipes to make. Here is a fun recipe to make your own liqueur with bay leaves. It’s the same simple procedure used to make limoncello. Both liqueurs are always served chilled at the end of a meal as a digestive, or to accompany your dessert.

Why did I chose Bay laurel?

Earlier this year, after taking an herbalism course and after feeling overwhelmed about the amount of herbs that nature provides and their medicinal and cooking  properties, I decided to follow my teacher’s advice and focus on one plant at a time, maybe stick with the same plant even for a year, until I have learned everything I can about it.

I have chosen bay leaves, Laurus Nobilis, because I have known this plant since I was little. There was always a bay tree growing in our garden back in Italy and my mother used the leaves mostly dried, as a healing herbal tea to help her digestion.

Bay laurel is an unmistakable plant which is part of the Mediterranean vegetation.

© 2016 Field of Flavors - All Rights Reserved

© 2016 Field of Flavors – All Rights Reserved

 

Ingredients

  • 20 fresh bay leaves

  • 1/2 liter of pure alcohol (in Italy it is very easy to purchase pure alcohol. If you cannot find pure alcohol you can use vodka instead)

  • 800 ml of filtered water

  • 400 grams of brown cane sugar

  • 1 liter size Mason jar type (or 4 Stagioni) as long as it has a large opening.

 

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© 2016 Field of Flavors – All Rights Reserved

 

Wash the bay leaves throughly and let them dry on a clean kitchen towel.

Break them into pieces and place them inside the jar. Now cover them with the alcohol and close the jar with the lid. Keep the jar in a fresh and dry place (never in the fridge), away from direct light, for at least 3 weeks.

Every few days remember to shake the jar.

After this time the alcohol should have turned into a nice bright green color, which has been extracted from the bay leaves. You can let the leaves stay in the alcohol for longer or strain the liquid into a bowl using a cheese cloth. Discard the leaves. In a pot heat the water slightly and dissolve the sugar in it, let it cool down and add the liquid extracted. Mix it and pour into a bottle. Store it in the fridge and always serve it chilled.

 

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© 2016 Field of Flavors – All Rights Reserved

 

 

 

 

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