Liquore al Miele e Zafferano
Liquore al Miele e Zafferano
Honey and Saffron Liqueur
If you train your eyes as you drive through the Sardinian countryside, you will see pale green and blue boxes containing beehives deposited across the island’s rural terrain. Some of the best honey comes from Luigi Manias’s hives in Ales, a village in the western part of Sardinia, where bees produce honey from the pollen of wild fruits. The honey is destined for practically every genre of food and drink on the island, including liqueurs, where it pairs nicely with saffron (another island specialty, harvested in the hills south of Luigi’s hives)
Ingredients (4)
Ingredients (4)
Instructions
Grind the saffron threads into a fine powder using a mortar and pestle.
Heat 1 cup of the water, then add the saffron powder and set aside to bloom for 30 minutes.
Combine the alcohol and saffron-infused water in a large glass jar.
Seal and let stand in a dark place for 3 days, agitating the jar every day.
Strain the infused alcohol into a separate clean jar.
Combine the remaining 5 cups of water and honey in a large saucepan and heat over medium-high until the honey has dissolved, 2 to 3 minutes.
Remove the pan from the heat and allow the syrup to cool, about 20 minutes.
Add three-quarters of the syrup to the jar with the infused alcohol. Taste and add more syrup as needed to adjust the sweetness.
Seal the jar and set aside in a dark place for 1 week before serving.
Chill and enjoy! The liqueur will keep in a sealed container in the refrigerator for up to 3 months or in the freezer for about 1 year. (Due to the high alcohol content, the liquid will not freeze.)
This recipe is part of the Food of the Italian Islands digital cookbook, and is only available once you've purchased the cookbook.
Purchase ($25.00)
