making your own
Blackberry Basil Rum Liqueur
Ingredients:
- 4 cups Blackberries
- zest of one Lemon
- one large handful of Basil
- 3 cups Light Rum
Directions:
Place berries in a large jar and slightly crush with a fork. Add remaining ingredients and tightly secure the lid. Allow to sit for three months in a cool, dark place, shaking occasionally.
- At the end of three months, strain your liqueur through a jelly bag. (Find unbleached jelly bags here.) Squeeze to get all the juice out of the blackberries.
- Add 1 cup of sugar syrup (1 cup sugar heated with 1 cup water, then cooled). Stir to combine. Allow this mixture to mellow 4-6 weeks before drinking.
Did you know that...
- Basil, also known as Saint Joseph’s Wort, is an herb belonging to the mint family.
- Basil is well known for its use in Italian cuisine. It is one of the primary ingredients in pesto sauce.
- Basil is also commonly included in Indonesian, Thai, and Vietnamese cuisine.
- Basil is used in traditional Tamil and Ayurvedic medicine, which is a form of traditional medicine popular on the Indian subcontinent.
- There are a number of types of basil, which differ in taste and smell. Sweet basil (the most commercially available basil used in Italian food) has a strong clove scent because of its high concentration of the chemical agent eugenol. Alternatively, lime and lemon basil have a strong citrus scent due to their high concentration of limonene.
- Antibacterial properties: Lab studies have demonstrated that basil has antibacterial properties; this may be because of the volatile oils it contains, which include estragole, linalool, cineole, eugenol, sabinene, myrcene, and limonene.
Source: www.medicalnewstoday.com
