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Prep Time: 15 Minutes Cook Time: 50400 Minutes |
Ready In: 50415 Minutes Servings: 1 |
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Anisette is a clear, sweet liqueur made with anise seeds which give it a strong licorice flavor. This recipe is dedicated to my friend Mom2Rose, in honor of National Anisette Day on July 2. Cooking time includes 4 weeks of soaking and 1 week of settling. Ingredients:
5 teaspoons anise seed, crushed |
1 1/2 teaspoons fennel seeds, crushed |
1 1/2 teaspoons coriander seeds, crushed |
1 (750 ml) bottle brandy (the cheap stuff is fine) |
9 5/8 ounces simple syrup (recipe below) (optional) |
Directions:
1. Place aniseed, fennel seed, and coriander in a bowl.
2. Grind all the seeds using the back of a spoon.
3. Add the ground seeds to the brandy.
4. Allow the mixture to soak for 4 weeks and then strain out the seeds.
5. Allow the haze to settle for a week then pour off the sediment.
6. Add the simple syrup and shake.
7. To Make Simple Syrup: Add 1 part water to 2 parts sugar.
8. Combine sugar and water in a saucepan.
9. Slowly heat over a medium heat, stirring occasionally. Keep below boiling.
10. The syrup is finished once the sugar is dissolved.
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