Maritchen's herbal liqueur with wormwood

Ingredients for 1 servings:

• 2 bottles of vodka or grain alcohol (0.7 l each, min. 38%)
• 500 g brown cane sugar
• 2 sprigs rosemary
• 2 sprig(s) basil, green or red
• 2 sprig(s) oregano, green or yellow
• 2 sprigs sage, green or red
• 2 sprigs wormwood herb
• 1 handful of thyme (short stems)
• 1 piece(s) lemon peel, untreated

Instructions

Working time approx. 15 minutes; Rest period approx. 28 days; Total time approx. 28 days 15 minutes

Everything fresh from the herb garden – the summer alternative to dried herbs. Guaranteed: you’ll no longer be interested in conventional “herbs” from the shelf.

Put the cane sugar in a 2-liter jar. Use the whole rosemary sprigs, remove the leaves from the stems of all the other herbs, pluck them, and layer them with the rinsed lemon peel in the jar. Pour in the vodka or schnapps, seal the lid, shake well, and let it steep for at least 14 days. Then decant into bottles and let stand for another 14 days—if you can manage it. I have several varieties of basil, sage, thyme, and oregano in my garden, so I like to mix the herb combinations. Except for the thyme, because it’s naturally a low-growing herb, I recommend using larger sprigs; otherwise, use a little more. The wormwood gives the liqueur a wonderful aroma, and the brown cane sugar adds a beautiful color. I’ve also tried the liqueur with dried herbs, and it tasted great, too. If you have an herb garden, you should definitely try the fresh version.