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Annurca apple liqueur recipe of 20-05-2020
The liqueur apple annurca, or annurchetto (or even nurchetto), is a delicate and aromatic alcohol typical of Campania. Intense aroma and fruity flavor distinguish it and make it an excellent close-up. It seems that the original recipe is lost in the mists of time (or almost), going back even before the eruption of Vesuvius that destroyed Pompeii and Herculaneum: in fact, frescoes have been found on the ruins of the ancient cities. I doubt that this one I have is the original recipe, but what I can tell you for sure is that the result is really good and it's worth a try;)
- Doses for About 500 ml of liqueur:
How to make the annurca apple liqueur
First of all, wash the apples well with running water, dry them and remove the peels, trying not to remove too much pulp (that you can use for other recipes).
Put the skins (and, if you want, the seeds) to infuse in alcohol, close the container, and keep it in a dark place for at least 15 days.
After 15 days, prepare a syrup by boiling the water with the sugar in it, then let it cool.
While the syrup cools, strain the alcohol well and remove the peels and seeds, then add the two compounds.
Bottle the liqueur and let it rest for at least another 15 days.
The annurca apple liqueur is ready.