Laurel liqueur ♥
We are thrilled with the berry liqueur ♥, but also the bay leaves ... it's hard for me to say which is better. ♥♥
Preparation steps
- To ancient peoples, laurel was a sign of glory and sublimity, Laurus nobils, to be considered a cure for all diseases in the Middle Ages, and today it is an ornamental plant in the parks of warm regions, and my family in Porec even has a fence of laurel bushes and rosemary. Laurel loves a warm climate, and thrives in many parts of our country. If you want to grow it on the balcony, it needs a large enough box and mix quality soil with peat and sand .. If you pick ripe berries..try planting laurel yourself .... Laurel can be bought in the store as dried leaves and is also available in powder form. already ground. You can dry it yourself. It is used in almost all folk and refined kitchens because dry leaves are not difficult to transfer to the most remote areas. Bay leaves are put in many dishes; and from fish, marinades, game dishes, countless lambs and even cakes .. famous wreaths of dried figs- fig tree ♥ lined with bay leaves from which wreaths were once woven to the winners of Olympic sports and poetry competitions. Pay attention and look at the comment 12 # karamela12 says you should be careful with laurel, good against moths.
- Bay leaf liqueur ♥ Make a syrup from water and sugar and put fresh bay leaves, alcohol or, if you don't have can, brandy (grapefruit) in the chilled one. Close the glass jar tightly, keep it in the sun for about 40 days. Finally strain and pour into clean bottles and let stand for a while before use.
- Laurel berry liqueur ♥ Mash about 10 dag of berries and mix with whole berries and pour alcohol (brandy). Pour into a jar and close. Let stand for about 40 days. Then boil the sugar and water to get a thick syrup to which we add alcohol with bay leaves. Stir well. When cooled, mix and pour, ie store in a bottle.
Serving
♥ The smell of laurel is strong and penetrating, so it should not be put too much in cooked dishes - a large amount and long cooking can give unwanted bitterness to the dish, so be careful ... especially be careful with freshly picked very fragrant leaves that are shiny leathery and slightly serrated on the edge .
