Basilcello

All of you who know me, know that I make limoncello pretty much year round. Limoncello is an Italian lemon liqueur. While I was in Italy I tried many other liqueurs, including one made with fresh basil. I have so much basil right now that I decided to try to make my own. I tried it once a long time ago, and the basil-alcohol infusion turned brown. I looked up some recipes on line and it turns out that the process is a little different, though the same basic idea. I just tasted my first very small batch and it looks and tastes just like the delicious concoction I had in Italy. It has that herby, slightly peppery flavor of fresh basil. I grant you that herb liqueurs may sound a little odd, but I find them to be refreshing, interesting, and a lovely way to preserve the colors and flavors of summer.

Here's what you do

Gently wipe off 40 large basil leaves with a damp paper towel. Don't get them really wet as they start to break down and turn dark. It doesn't have to be exactly 40. Use large and small and put in the equivalent of what you think is 40 large leaves. Put the basil leaves in a clean glass jar and cover with 1 liter grain alcohol such as Ever Clear (available at Bottle Barn in Santa Rosa.) Cover jar tightly and store in a cool dark place for 3-7 days, mixing/turning it a couple times a day. It will be bright green after just a few hours.

Obviously, if you want to make less, cut the recipe in half and use 20 basil leaves in 500 ml grain alcohol.

Strain the green basil-infused alcohol into a clean jar and combine with equal parts simple syrup. Simple syrup is made by combining equal parts sugar and water in a saucepan and heating until sugar is dissolved. Let the syrup cool completely before you add it to your infusion. Many recipes say to put the liqueur away for 15 days or so before drinking it, but I'm telling you that it is delicious served ice cold right away. If you put it aside to age, at least have a sip of the "young" version and then see if the aged version is better. Be sure to leave a comment here and let me know because I'm unlikely to find out on my own.