Home Page
Search Brindisiweb



Centerbe (Hundred Herb Liqueur)

250 gr. powdered sugar
A blender;
250 cl. of water;
250 cl. of pure alcohol at 95 °;
4 sage leaves, 4 mint leaves, 4 bay leaves, 4 basil leaves, 4 lemon leaves, 10 sprigs of rosemary, 4 chamomile flowers, half a teaspoon of tea leaves, half a sachet of saffron, 4 cloves, 3 juniper berries, and some ground nutmeg.

Place all herbs in a clean, dry jar, add alcohol and allow to macerate for a week in a cool, dark place, taking care to shake at least once a day.
After this time has lapsed, dissolve the sugar and water over a low heat skimming off the surface. Remove from heat and cool. Filter the alcohol from herbs, through a special filter or using a double layer of gauze. Repeat until the liquid is not clear. Add the infused sugar syrup and mix well, keep for a day to rest, covered with a towel.
Pour the liquor, filtering it again, in dark bottles with airtight lids.
Store in the dark for at least 3 months before consuming.

Recipe by Giovanna Tramonte

This recipe is published in "La cucina di casa mia"

« Back

Versione Italiana

Brindisi på dansk

Travel & Transport

Support Wikipedia

by Giovanni Membola Credits Copyright Contact