How to make homemade Liquore Genziana? Homemade geniziana liqueur: the way to prepare gentian liqueur using the normal popular recipe and recipe without wine (from the Trentino Alto Adige Region). In fact, in Val Rendena, the genziana liquore may be a distillate produced without wine. Genziana is a superb natural remedy to counter difficult digestions or to lower the temperature just in case of fever. Genziana roots are rich in febrifugal and stimulating active ingredients. The stimulating properties make this ingredient particularly suitable for the preparation of digestive liqueurs to be served after lunch or dinner (natural digestives). The genziana root, in fact, in homeopathy is legendary for having the ability to stimulate digestion and counteract feverish states. In cooking, gentian is popular for the flavor of its liqueur and brandy.
Liquore Genziana Liquore Genziana
Homemade genziana liquore Here are the ingredients to organize a few liters of homemade genziana liqueur. • 1 liter of wine • 40 grams of dried genziana roots • 1/2 cinnamon stick • 8 cloves • depart an organic lemon • 300 grams of sugar • 300 ml of alcohol There are those that, to further flavor the liqueur, also add a dozen coffee beans. We leave the selection to you. The choice of wine: there are those that say it must be a dry wine, there are those that use Sauvignon Blanc and people who, like me, prefer an honest Chardonnay.
Method: • Pour all the ingredients into a dark glass jar.
• Leave the ingredients to macerate for 40 days, during a dark and funky place. • After the wait, filter, add 300 grams of sugar and 300 ml of alcohol. • Stir well until the sugar has completely dissolved. If necessary, filter again and bottle. Many recommend waiting a minimum of two to 3 months before consuming homemade genziana liqueur