HOMEMADE GENTIAN SECRET RECIPE, from today it is no longer secret, although in reality it never really was. You will need a white wine of excellent quality, preferably dry. In this preparation, the wine is truly important, so absolutely good otherwise it could compromise the successful outcome of the bitter “digestif.” That’s right, gentian is an excellent digestif; it’s not difficult to prepare, but you need patience, a lot of patience because you must wait forty days for it to rest so the wine can extract all the natural essences contained in the gentian root. Later, combined with sugar and alcohol, it becomes a genuine and very bitter digestif.
- Difficulty: Medium
- Cost: Expensive
- Rest time: 40 Days
- Preparation time: 10 Minutes
- Cooking methods: No-cook
- Cuisine: Italian Regional
- Region: Abruzzo
- Seasonality: All seasons
- Energy 32.33 (Kcal)
- Carbohydrates 2.53 (g) of which sugars 2.09 (g)
- Proteins 0.02 (g)
- Fat 0.00 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.00 (g)
- Sodium 0.41 (mg)
Indicative values for a portion of 20 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to make gentian
Ingredients needed to make 2.5 liters of homemade gentian.
- 3 oz bitter roots (Gentian)
- 8.5 cups dry white wine
- 1 1/4 cups sugar
- 17 oz pure alcohol
Tools to prepare gentian
Tools necessary to prepare the homemade gentian secret recipe
- 2 Jars 3 liters
- Ladle small
- Funnel
- filter paper
- Bowl
- Food mill
Preparation of homemade gentian
First of all, get two airtight jars of three liters each, one of which should comfortably hold the two liters of wine with the gentian roots infusing for forty days.
Forty days will pass quickly; remember to shake the jar with the gentian root and wine once a day and, if possible, keep it in a dark place. With patience, use a second three-liter jar to filter the wine from the gentian (I then squeezed the gentian root well through the food mill).
Weigh the sugar and dissolve it in the jar with the wine and gentian infusion.
At this point, add the alcohol and bottle your HOMEMADE GENTIAN SECRET RECIPE!
Ready for any occasion! And what better occasion to toast than the New Year!
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