The original text of the recipe: “Place 1 tablespoon of chopped tarragon, 1 tablespoon of red pattagos, 50 g crushed apple pies, 1 teaspoon chopped mint leaves and 1 teaspoon of chopped basil. Add ¾ l of alcohol 90 ° and 200 g water. After 30 days, strain and filter. Add 200 g of sugar syrup and 150 g of water. “Source: Household Advice, 1966
1 tablespoon freshly chopped tarragon
1 tablespoon of chopped tomatoes
50 g crushed apple slices
1 teaspoon freshly chopped mint leaves
1 teaspoon freshly chopped basil leaves
3/4 l of 90 ° alcohol
200 ml of water
200 g of sugar
150 ml of water
Put in a bottle / container: chopped tarragon, chopped tomatoes, crushed apple slices, minced mint, chopped basil, alcohol and water
Cover this composition (with a stopper / lid) and let it soak for 30 days, mixing from time to time
After the maceration period, squeeze and add a cooled syrup of 200 g of sugar and 150 ml of water, stirring well
Place the liqueur in the bottle with a stopper and keep it in a cool place
This liqueur is served simply or with ice
Instead of 90 ° alcohol and water, you can only put a weaker alcohol, such as 30-40 ° fat, without adding water. I chose the tuna version and a very good liqueur came out.
An aromatic and very good liqueur in any season.
