Summer sealed into a bottle. Basil liqueur.
A lot of things can be found in a bottle.
A old sea travelled letter, spirits, scented oils and vinegars, sweet homemade lemonades and all kinds of fruit juices, wine, raki and ouzo.
This time, I decided to seal into a beautiful, hand drawn bottle, the essence, the smells and the coolness of the almost six months greek summer -although the recipe is a classic italian one from my beloved Tessa Kiros and her new book Limoncello and linen water, a “jewel” to me as all her books.
And also, to make my first animated food video!
Coolness of frozen sweet handmade lemonade, spicy scent of the shaken with my fingertips basil -a few days before its end for the season- and the heat of raki.
All these, sealed into a bottle for a few days, brewing and mixing scents, essential oils and juices.
And here is the basil liqueur.
Sip by sip, you drink summer itself, until it’s here again.
This is the original amount of ingredients that makes about 2.25 lt. I halved it.
- 1 litre vodka, raki or pure alcohol (96-98%)
- 1 litre water
- 80 basil leaves
- rind of 4 lemons (yellow part only)
- 800 gr sugar
- Pour all the ingredients into a big bottle with wide open -or into two smaller.
- Close with the lid and shake well until the sugar is melt.
- Leave it alone for about 1 week to 10 days. Once a day, give it a good shake.
- After that time, filter with a strainer into clean bottles or back to the one you used for making.
- Drink it all.