Liqueurs
Cooked wine of figs
Ingredients:
- Mature figs
- Water
Preparation:
Take the figs and cut them into 4 parts. Cover them with water until they become a mush. Take the still boiling mixture and pour it on a thick-weave cloth closing it energetically and giving it a bag’s shape. Put the new-made liquid into a steel saucepan and let it slowly cook for about 2 or 3 hours often amalgamating with a wooden spoon. The cooked wine is ready when it assumes a dense and trickling aspect. Bottle it when it is still lukewarm (not hot!) and, once cold, hermetically close the bottle.
It is advised to dress fruit, fruit ice creams, sweets, grilled/boiled meat, sweet water fish, legumes soups. People attribute to this wine therapeutic functions against the typical winter illnesses.
Bay liqueur
Ingredients:
- 32 young bay leaves
- 500 gr of sugar
- 30 cl of alcohol
- 500 cl of water
Preparation:
Take 22 previously cleaned bay leaves. Immerse them into a wide-mouthed large jar (possibly with hermetic closing) infusing them in alcohol for 24 hours.
On the following day, boil the 10 left bay leaves in 500 gr of water for some minutes. When everything becomes warm, melt sugar on a low heat continuously mixing. Make the mixture cold and add the previously prepared alcohol. Filter and bottle.
It is necessary that a month passes after preparation before you can taste the liqueur.
Fennel liqueur
Ingredients:
- 300 gr of soft wild little fennels
- 1 teaspoon of fennel seeds to crush
- 1 lt of alcohol
- The yellow lemon peel
- 700 gr of sugar
- 80 cl of water
Preparation:
Take an hermetic closing pot and infuse alcohol with leaves and fennel seeds, leaving it to marinate for about 10 days.
Remember to shake the pot for about 2 minutes (at least every two days). When the two days pass, melt sugar in water boiling the mixture for a few minutes. Make it cold and, when it is lukewarm, add it to leaves and alcohol into the pot.
Close and leave it to stand for at least 24 hours, filter and bottle everything. It is necessary that a month passes after preparation before you can taste the liqueur.
Limoncello
Ingredients:
- 12 unprocessed and just plucked lemons and, if possible, just become yellow (with some green spots)
- 50 cl of alcohol
- 500 gr of sugar
- 50 cl of water
Preparation:
Accurately wash lemons (a soft small brush can help you, but be careful not to break the little protuberances of the peel).
With a knife, peel the lemons removing the white part which would give lemon a bad bitter taste.
Put lemon peels, alcohol, sugar and water into a large-mouth and hermetic closing container.
Turn everything with a wooden spoon and close the container.
Remember to open the container everyday (in the morning and in the evening) for six days after the preparation day and to melt everything for about ten days with a wooden spoon. On the 7th day after preparation, filter liqueur. Prepare a bottle and, inside it, insert a funnel where you will have already inserted a big absorbent cotton flock as a filter. Then pour Limoncello into the funnel; don’t worry if it goes down very slowly and, completely transparent, flows away.
The filtering operation lasts for about a whole day.
BE CAREFUL: never touch or squeeze the absorbent cotton, because otherwise you would nullify all the filtering operation!
