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Homemade gentian liqueur: how to prepare gentian liqueur using the traditional popular recipe and recipe without wine (from the Trentino Alto Adige Region). In fact, in Val Rendena, the gentian liqueur is a distillate produced without wine.
Theregentianit is an excellent natural remedy to combat difficult digestions or to lower the temperature in case of fever. The gentian roots they 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).
There gentian rootIn fact, in homeopathy it is famous for being able to stimulate digestion and counteract feverish states. In the kitchen, the gentian it is popular for its flavor liquor and its brandy.
Where to find gentian roots
Theregentianit grows spontaneously in pastures between 1,000 and 2,500 m of altitude. The time of collection ofrootsfor thepreparation of the liqueurfalls in late summer (between August and September), however we must remind you that thegentian rootsthey cannot be collected freely because thegentianit is a protected species as cites the L.R. n. 45 of 11.09.1979 (table 1 annex A):
"The Gentian can be harvested, as stated in art. 11 of the law itself, subject to authorization by the Departmental Forestry Inspectorates only for scientific, educational, medicinal and herbal purposes, by issuing temporary licenses, lasting no more than one year, renewable, containing the indication of the location where permitted collection or eradication of the species, the purpose of the collection and the quantity allowed and the methods to provide for it ... "
For this obligation, it is better not to improperly collect gentian roots and buy them in the most well-stocked herbalist's shops or by taking advantage of the online purchase. For this purpose we leave you a useful link from Amazon where it is very easy to find dried gentian roots from different manufacturers.
Homemade gentian liqueur
Here are the ingredients to prepare about a liter of homemade gentian liqueur.
- 1 liter of white wine
- 40 grams of dried gentian roots
- 1/2 cinnamon stick
- 8 cloves
- peel of one organic lemon
- 300 grams of sugar
- 300 ml of alcohol
There are those who, to further flavor the liqueur, also add a dozen coffee beans. We leave the choice to you.
The choice of wine: there are those who say it must be a dry white wine, there are those who use Sauvignon Blanc and those who, like me, prefer a good Chardonnay.
- Pour all the ingredients into a dark glass jar.
- Leave the ingredients to macerate for 40 days, in a dark and cool place.
- After the wait, filter, add 300 grams of sugar and 300 ml of alcohol.
- Mix well until the sugar is completely dissolved. If necessary, filter again and bottle.
Many recommend that you wait at least two to three months before consuming homemade gentian liqueur.
Gentian liqueur without wine
According to the food and wine tradition of Trentino Alto Adige, the gentian liqueur is prepared without winebecause it is nothing more than abrandy.
To prepare thegentian liqueur without winewe would need an alcometer, a copper or steel alembic, stoves and funnels. The process of preparing thegentian liqueur withoutwine it is, in fact, much more cumbersome because a real brandy will be prepared at home.
L'gentian brandyit is produced in the Val Rendena area with the roots of the greater gentian (gentiana lutea) harvested in late summer. The liqueur is left to ferment and distilled in a bain-marie alembic still. Traditionally, a stove is not used: the heat is provided by the combustion of wood. Finally, the liqueur is aged in glass containers for at least a year before being consumed.