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Summer sealed into a bottle. Basil liqueur.

December 19, 2012

basil liqueur 3

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!

basil liqueur 4

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.

basil liqueur 1

basil liqueur 2

INGREDIENTS

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

DIRECTIONS

  1. Pour all the ingredients into a big bottle with wide open -or into two smaller.
  2. Close with the lid and shake well until the sugar is melt.
  3. Leave it alone for about 1 week to 10 days. Once a day, give it a good shake.
  4. After that time, filter with a strainer into clean bottles or back to the one you used for making.
  5. Drink it all.
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