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Anise liqueur


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Anise is a very ancient plant. In fact, even a thousand years before the birth of Christ was employed in Iran. It belongs to the Umbelliferae family and is widely used as a medicinal plant but also as an aroma.
It is known that in ancient Rome breads were mixed with anise seeds to stimulate digestion. Even today in fact, in many bakery products, we find anise seeds, such as taralli, not only for their digestive properties, but for the excellent smell and taste that it gives to foods.
Today in medicine it is used as an antiseptic and is very suitable in case of digestive problems, swelling, fatigue due to stress, to relieve cough.
Its seeds, in addition to having antispasmodic properties, are very useful as an expectorant.
The anise is then a powerful antibacterial, in fact its seeds stimulate the bile and purify the liver, they are also an excellent remedy to regulate, in a natural way, the menstrual cycle.
There are various types of anise, from the green anise, the most common one, to star anise, a name that derives from the peculiar shape of the fruit, in fact shaped like a star, mainly used as a sedative in case of insomnia, in the form of an infusion.
The anise is then used, due to its unmistakable and pleasant aroma, in confectionery to create as a bath for sweets and for the creation of liqueurs.

ANICE IN THE KITCHEN



Anise has a very pleasant and delicate taste, which is why it is used to flavor cakes, bread and pastries. But it is not only used in confectionery products, many combine it with cheese and meat, especially star anise. It is precisely the star anise that, used for the preparation of biscuits, gave the name to the famous biscuits of the Marchigiana tradition known as "anicetti".
Anise is widely used, given its digestive properties, as well as its excellent taste, for the preparation of liqueurs, among the most famous, the sambuca.
However it is possible to make an excellent anise liqueur at home, to serve as a digestive, it goes very well with dessert. Given the variety of anise seeds, three recipes will be proposed, one made with green anise, the common one, one made with star anise, more delicate, which can be useful for flavoring sweets and one with sambuca seeds , to reproduce the famous liqueur.

LIQUEUR TO THE GREEN ANISE


- 50 grams of anise seeds
- 500 ml of alcohol
- 500 grams of sugar
- 250 ml of water
- 1 lemon
- 1 cinnamon stick
Let's start by preparing the container well that will contain our compound. For an excellent recipe success, we recommend boiling the container in water for a few minutes, so as to sterilize it. We then dry it well and pass it on a heat source (for example on the stove) for a few seconds, so as to be sure of having eliminated any source of humidity that could compromise the success of the liquor by creating mold.
Once we have sterilized our container, pour the anise seeds, cinnamon and finely chopped lemon peel into it, taking care not to insert the white part of the lemon, otherwise our liquor will be bitter and alcohol will be so.
Separately we melt the sugar in the water on the fire. Let the syrup cool and then pour it into the container with the other ingredients, close tightly and shake well.
Let the mixture rest in a dark and cool place for about two weeks, then filter everything with the help of a sieve or gauze.
Rest our filtered mixture and let it rest for another 30 days before bottling it.
For glass bottles, follow the same sterilization procedure.

LIQUOR AT THE ANICE STELLATO



- 400 ml of alcohol
- 400 ml of water
- 300 grams of sugar
- 30 grams of star anise
- 3 cloves
- cinnamon (optional and optional)
We sterilize and dry a container following the methods described above and pour in the star anise, alcohol, cloves and, if you prefer, a cinnamon stick.
We close everything tightly and leave to rest in a cool, dry place for 20 days, taking care to shake everything at least once a day.
After this time we prepare the syrup of water and sugar, bring the syrup to a boil for two minutes and let it cool to room temperature.
Then add the mixture with the previously filtered alcohol to the syrup.
We bottle the liqueur and leave it to rest in the dark for about a month.

Anise liqueur: LIQUORE SAMBUCA



- 400 ml of alcohol
- 400 ml of water
- 300 grams of sugar
- 30 grams of elderberry seeds
Always using the same sterilization technique, place the elderflower and alcohol in a container and leave them to macerate for about 20 days. After this time we prepare our syrup with water and sugar and let it cool.
In the meantime, with the help of a sieve, we filter our compound left to rest.
We combine everything in the syrup and we bottle the liqueur which must rest about 30 days in the dark before being consumed.
Anise liqueur is very simple to prepare and being widely used can also be an excellent gift idea. In fact, in addition to being an excellent digestive, in ancient times it was considered a powerful aphrodisiac, capable of awakening the most intimate ardors and capable of fighting impotence.
Aniseed liqueur can be found easily on the market and there are many variations, such as the sambuca, obtained with sambuca seeds, a type of anise.