Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, liqueur from bay leaves. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
You will notice it looks fluorescent green - I love this colour that the liqueur draws out of the bay leaves, but unfortunately it turns darker as it ages. Pear and bay leaf is quite a classic combination. The bay leaf is an aromatic leaf commonly used in cooking.
Liqueur from bay leaves is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Liqueur from bay leaves is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have liqueur from bay leaves using 5 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Liqueur from bay leaves:
- Take 25 fresh bay leaves
- Prepare 500 ml tsipouro (it would be ideal if you could get some from organic grapes)
- Get Syrup
- Take 400 g sugar
- Prepare 500 ml water
We are allowed to tweak canning recipes with dry herbs, which a bay leaf is. Bay leaves, botanically classified as Laurus nobilis, are the foliage of the shrub-like evergreen tree the bay laurel, which belongs to the Lauraceae, or avocado family. Bay leaves are typically used dried and are best suited for cooked applications such as stewing, boiling, and steaming. Californian bay leaf (aka Umbellularia californica, Californian laurel, Oregon myrtle, and pepperwood) - This popular form of bay leaf, which is native to California, has a stronger, more aromatic flavor than the Turkish variety, with strong notes of eucalyptus.
Instructions to make Liqueur from bay leaves:
- Wash the bay leaves quickly so that they don't lose their nutrients and dry them on a cotton towel.
- Place the leaves into a large glass jar and add the tsipouro. Seal and set aside in a cool place in the shade for a month.
- It is a good practice to place a sticker with the date so that you don't forget on which day you have to open it.
- After a month has passed, prepare the syrup.
- Boil the water and the sugar, stir for about 5 minutes and remove from heat. Let it cool well and then add it to the jar with the leaves and the tsipouro.
- Seal and set aside for 20 days at the same spot. (Place another sticker).
- Twenty days later, filter the liqueur with a double coffee filter and place it back into the jar to rest for an additional 3 months. (Another sticker).
Recognizable by its long, slender leaves, this. How Bay Leaf is effective for various diseases is listed in repertory format. Names of Bay Leaf in various languages of the world are also given. Bay leaves come from the bay laurel tree, native to the Mediterranian regions, while California bay leaves come from a different type of tree and have a stronger, more astringent flavor. Bay leaves seem to have a lot of skeptics out there.
So that’s going to wrap it up for this exceptional food liqueur from bay leaves recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
