Homemade, Bergamot liqueur, an old family recipe, very easy and simple to do.
A liqueur with a subtle flavor, that is made with a whole bergamot, and a few cloves/pins. The alcoohol may be brandy or tsipouro.
Try it!
A liqueur with a subtle flavor, that is made with a whole bergamot, and a few cloves/pins. The alcoohol may be brandy or tsipouro.
Try it!
| work: 20′ | time: 30 days | Very easy: |
Ingredients (∼1 liter)
|
Pin up to 10 cloves on the bergamot. Put in a bowl and add the brandy or tsipouro. Don't fill to the top. Leave a gap 2-3cm/ 1" |
Cover. Leave it for a month, to let the bergamot pass its aroma and flavor. |
Shake the jar once or twice per week. This is how the pergamot liqueur looks after two weeks. |
By the end of the month boil the water with sugar for 2'-3'. Let it become lukewarm. |
Remove the bergamot from the bowl. Observe that it has shrunk and discolored. |
Strain the alcohol, passing it from a muslin muslin. |
When the syrup is lukewarm, mix the two liquids. |
 Allow the liqueur to cool completely, put a funnel in the bottle, and strain again. |
It is served as apéritif. In the summer serve with an ice cube.
The Bergamot peel is used, to extract essential oil. 100 bergamot are needed to produce 85 grams of essential oil!
