Title: Licor De Erva-Doce / Aniseed Liqueur [Ttop]
Categories: Portugese Beverages
Yield: 1 Servings

300	ml	Spirits [Brandy or aguardente.][1/2 pint]
350	g	Castor sugar. [12oz]
300	ml	Water. [1/2 pint]
15	g	Aniseed, crushed.]

Place the spirits in a jar or bottle with the aniseed, cover tightly and leave for 3-4 days, to draw off the flavour. Then prepare a syrup with the water and sugar, until it thickens a little [about 2-3 minutes, over low heat]. When the syrup is almost cold, pour it in a bottle, mix well with the spirits and seeds and leave for 3-4 weeks, shaking it during the first 3-4 days only. Clarify and bottle.

CLARIFICATION TECHNIQUE: When the recipe indicates clarification, it is better to go through this preocedure, to guanrantee a transparent liqueur, although this is not always necessary, if the ingredients do not cloud the mixture.

After the given time for maceration or infusion, pour into the bottle the white and crushed shell of 1 egg. Shake really hard, to mix well and then leave to stand for 2-3 days. By that time a sediment will have formed at the bottom. Without disturbing this too much, filter the liquid into another container, using a proper paper filter. Stand for another day. Filter again, if necessary. Now the liqueur will be clear and ready to be put in a liqueur bottle with a tight-fitting glass top or, failing this, in any ordinary bottle with a good cork.

from THE TASTE OF PORTUGAL by EDITE VIEIRA typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons Date: 01-13-98 (08:13) The Once And Future Legend (1) Cooking

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