- Difficulty: Medium
- Cost: Expensive
- Preparation time: 30 Minutes
- Cuisine: Italian
Ingredients
- 1 oz Wild Fennel
- 1 liter Pure Alcohol (90°)
- 1 liter Water
- 3 cups Sugar
Tools
- Pot
- Glass Bottle
- Strainer
Preparation
Also try THIS liquor particular 
Clean the wild fennel by removing the harder parts of the stem and any dried or damaged flower tips. Wash thoroughly and dry with paper towels.
Then chop and cut the fennel into pieces with scissors and place them in a large airtight jar.
Pour the alcohol over it. Close the jar and let it macerate for a month. Store in a cool place out of direct sunlight.
After a month, prepare the syrup by dissolving the sugar in boiling water. Strain the alcohol with the fennel into a container using a strainer. Then combine it with the sweet syrup and mix.
Finally, pour the fennel liqueur into the large and small bottles that we Puglians love to collect (those beautiful and unique ones) to give to our closest friends. The wild fennel digestive liqueur can be served after being chilled in the fridge for a month or at room temperature.
It will surely be appreciated by many.
This liqueur is very fine on the palate if sweetened as indicated and if the recipe is followed step by step, it turns out well.
Puglian Wild Fennel Digestive Liqueur
Note the beautiful green color that the fennel liqueur acquires during maceration, and its sweet but not overly sweet taste. My personal advice is never to overdo it with sugar in liqueurs. I almost always reduce the doses indicated in recipes. The amount of water should then be equivalent to that of the alcohol, but this is subjective.
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