Homemade Beech Liqueur (Veenstra) Recipe
From correspondent Ben Veenstra:
- Beech-leafs (young leafs)
- Boiling water (1/4l for every 500g sugar)
- Fill a stone or glass pot for 9/10 with the young beech-leafs (use only the very young ones, and clean them by washing with plain water)
- Fill the pot with Gin.
- Let the closed pot rest for aprox. 2 weeks, at this time the gin is green and smelling a bit like beech.
- after two weeks filter the Gin so no leafs (or parts) remain in the Gin
- Add 500 grams sugar (for every ½ litres of Gin you used on the leafs),
which is dissolved in a ¼ litre of boiling water. (add a little brandy for an extra flavour). If you want the liqueur more syrupy add more sugar.
- mix it well and after it has cooled, bottle it.
Result: a very nice and lovely liqueur which show resemblance to the Japanese Sake.
measurement (unless stated otherwise)
|1 cup = 8 ounces =
|1 quart = 32 ounces =
|1 tbsp (tablespoon) =
1/2 ounce = 15ml
|1 fifth = 25.6 ounces
|1 tsp (teaspoon) =
1/6 ounce = 5ml
|1 pint = 16 ounces =
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