Spring has just begun, and my mint plants are growing quickly, which is why every year at this time I harvest the tender leaves to prepare this delicious mint liqueur. It’s been served as a digestif at the end of meals at my farmhouse for over 20 years, and every time it’s a hit: people love it, it’s an excellent digestif and it’s also very easy to make. Follow all the instructions below step by step, and you will also get a fantastic mint liqueur.
RECIPES TO TRY
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 8 Days
- Preparation time: 10 Minutes
- Portions: 1 liter
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients for Mint Liqueur
- 1 quart pure alcohol (at 90 degrees)
- 6 1/3 cups water
- 2 1/4 lbs sugar
- 100 leaves peppermint (fresh)
- 1/2 tsp anise seeds
Tools for Mint Liqueur
- Funnel
- nylon strainers
Steps for Mint Liqueur
Gather the peppermint leaves, wash them well in water, then drain and dry them slightly with a cloth to remove excess water.
Now put the leaves in a jar and cover them with the quart of pure alcohol (available in the liquor section of your supermarket). Add the anise seeds. Close with the lid and keep in the pantry.
Shake the jar once a day. Let it macerate for over a week.
After the maceration time, prepare a saucepan, pour in the cold water and the sugar, let the sugar dissolve and as soon as it boils, turn off and let it cool.
Add this syrup to the jar where the mint leaves macerated, stir, and then filter using a suitable funnel. You can find it listed above in the tools. If you don’t have time to buy the funnel, you can also use a couple of muslin cloths to hold back both the leaves and the seeds.
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Once filtered, you can bottle it. Let it rest for a couple of months before tasting it and sharing it with your friends. They will surely ask you for the recipe to make it themselves at home.
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