The Herbs Rosoli

Mostly used as an after-dinner drink or as an aperitif, the herbed rosolio are usually made with an higher alcohol content so that it can be kept for a longer period to allow the rosolio to age, the flavors to blend and the aroma to develop.
Herbs infusions are made with a combination of herbs, flowers and spices.
Herbed rosolio is made using bay leaf, basil, parsley, sage, rosemary, mint, fennel, absinthe, sundew, artichoke leafs, chamomile, thyme, savory, tartowelon, and most of the time in combination with spices like the vanilla bean, cinnamon, clove, nutmeg, mace, ginger, coriander, fennel seed, juniper, saffron.
Any other preferred spice or flavor can be added to give your personal touch to the rosolio and enhance its taste.
Following the generic recipe for herbed rosolio will present three classic Sicilian herbed rosoli: the artichoke rosolio, a bitter after-dinner digestive, the mint rosolio delectable any time of the day or used as a sauce poured on top of ice cream and l’amaro a bitter rosolio drunk on the rocks, or with a splash of seltzer.

Ingredients:

2 cups of sugar (1 lb.)
2 cups of water
3 cups 80 proof vodka
1 oz. of herb
spices or flavors to make the infusion

Preparation

Step 1)
Wash all the herbs throughout and pat dry with a clean kitchen towel.
In a large and airtight jar combine the alcohol (80 proof vodka), the herbs and the spices.
Place the jar in a cool place and shake it every so often.
Marinate for at least 10 days to 2 weeks.

Step 2)
When the infusion is ready, in a 2 quart saucepan, dissolve the sugar in the water. Bring to a boil and simmer for 1 minute. Set aside to cool.
Use a sieve to strain the infusion through and discard herbs and/or spices.
Combine the cooled syrup with the herbs infusion and seal the jar and let it sit for a few days.

Step 3)
Filter the rosolio using a paper filter or a piece of cotton cloth or a few layers of cheesecloth; discard any spice.
Bottle and seal the rosolio that will be ready to use in about two weeks.

The Artichoke Rosolio-“Digestivo Al Carciofo”

Ingredients:

2 cups of sugar (1 lb.)
2 ½ cups of water
3 cups 80 proof vodka
4 medium size artichokes, leaves only

Preparation

Step 1)
Wash the artichokes throughout. Brake off the leaves and pat dry with a clean kitchen towel.
In a large and airtight jar combine the alcohol (80 proof vodka), the artichokes leaves (only).
Place the jar in a cool place and shake it every so often.
Marinate for at least 10 days to 2 weeks.

Step 2)
When the infusion is ready, in a 2 quart saucepan, dissolve the sugar in the water. Bring to a boil and simmer for 1 minute. Set aside to cool.
Use a sieve to strain the infusion through and discard the artichokes leaves.
Combine the cooled syrup with the artichokes infusion, seal the jar and let it sit for a few days.

Step 3)

Filter the rosolio using a paper filter or a piece of cotton cloth or a few layers of cheesecloth.
Bottle and seal the rosolio that will be ready to use in about two weeks.

Serve in a small glass: it is a small and healthy finale to a big and sinful meal.

The Mint Rosolio
("Rosolio alla Menta”)

Ingredients:

2 cups of sugar (1 lb.)
2 ½ cups of water
3 cups 80 proof vodka
1 oz. of fresh mint leaves
zest of 1 lemon
1 level tablespoon of anice seeds
1 chamomile tea bag

Preparation

Step 1)
Wash thoroughly all the mint and pat dry with a clean kitchen towel.
In a large and airtight jar combine the alcohol (80 proof vodka), the mint, zest of lemon and the anice seeds.
Place the jar in a cool place and shake it every so often.
Marinate for at least 10 days to 2 weeks.

Step 2)
When the infusion is ready, in a 2 quart saucepan bring the water to a boil, steep in the tea bag for 5 minutes. Discard tea bag, dissolve the sugar into the water, bring to a boil and simmer for 1 minute. Set aside to cool.
Use a sieve to strain the infusion through and discard herbs and spices.
Combine the cooled syrup with the mint infusion, seal the jar and let it sit for a few days.

Served on the rocks relieves thirst; a small dose straight, any time of the day is an enjoyable remedy that makes you feel better.

Bitter Herbed Rosolio
(“L’Amaro alle Erbe”)

Ingredients:

2 cups of sugar (1 lb.)
2 ½ cups of water
3 cups 80 proof vodka
zest of 1 lemon
zest of 1 orange
10 leaves of fresh mint
5 leaves of fresh basil
10 leaves of fresh sage
leaves only from a medium artichoke
a small twig of rosemary
20 dry juniper berries
5 cloves
5 dry coriander seeds
1 piece of cinnamon stick (3 inches)
1 level tablespoon of anice seeds
abundant grating of nutmeg

Preparation

Step 1)
Thoroughly wash the mint, basil, sage, rosemary and the artichoke leaves.
Pat dry with a clean kitchen towel and in a large and airtight jar combine with the alcohol (80 proofs vodka).
Using a mortar and pestle or a food processor ground roughly (into big chunks) 10 juniper berries and the cloves, coriander, cinnamon stick and the anice seeds. Add to alcohol infusion with the remaining juniper and the nutmeg.
Place the jar in a cool place and shake it every so often.
Marinate for at least for 10 days to 2 weeks.

Step 2)
When the infusion is ready, in a 2 quart saucepan, dissolve the sugar in the water. Bring to a boil and simmer for 1 minute. Set aside to cool.
Use a sieve to strain the infusion through and discard herbs and spices.
Combine the cooled syrup with the infusion, seal the jar and let it sit for a few days.

It is an ideal aperitif served on the rocks with seltzer, or a traditional after-dinner drink, served straight.

The Herbs Rosoli

The Artichoke Rosolio-“Digestivo Al Carciofo”

The Mint Rosolio ("Rosolio alla Menta”)

Bitter Herbed Rosolio (“L’Amaro alle Erbe”)

The Mint Rosolio
("Rosolio alla Menta”)

Bitter Herbed Rosolio
(“L’Amaro alle Erbe”)