Nuts and Spices Rosoli

 

 

The nuts or seeds and/or spices rosolio is made by infusing the nuts and spices from 7 to 14 days and then following the same procedures common in the preparation of rosolio.
Most of the time nuts and spices are used in combination, especially the vanilla bean which is present in almost every rosolio.
If you do not live in a rural area it will be difficult to prepare Nocino Rosolio, which is as popular in Sicily as it is in Modena and other parts of Italy. Nocino is made from an infusion of fresh unripe walnuts in their green husk split in half and steeped in alcohol with cinnamon, cloves, vanilla bean and zest of orange; other flavors can be easily prepared with ingredients readily available. Cinnamon, almond, pistachio, filbert, cashew, chestnut, cacao, coconut, ginger, juniper, coffee, vanilla bean, clove, nutmeg, mace, coriander, fennel seed, saffron and many other nuts or spices are very common, easy to find and utilized to prepare delicious rosoli.
Use you fantasy to experiment with your favorite nuts, spices or flavors by combining them to propose your personal rosolio with a new and different taste. At times, adding to the finished rosolio two dry figs or some raisins will add a hearty and robust tang to the nuts rosolio beyond any imagination.    
Following the generic recipe for the nuts and spices rosoli, I will detail three classic Sicilian recipes: the mandorle or pistachio rosolio, delicately correct after-dinner or on ice in a hot afternoon, the rosolio al caffe’ a coffee drink to pepyou up any time of the day and the anisette rosolio the liquorice beverage to enjoy after dinner or on the rocks with water to quench your thirst.

 

Ingredients

 

 

Preparation

 

Step 1)

In a large and airtight jar combine the alcohol (80 proof vodka), the nuts and 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 the nuts, seeds, and/or spices.
Combine the cooled syrup with the 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.

 

 

Almond Rosolio
(“Rosolio alle Mandorle”)

 

Ingredients

 

 

Preparation

Step 1)

Toast half of the almonds in a small skillet for a few minutes. Do not burn them. Set on the side to cool and using a knife, chop coarsely with remaining almonds and cinnamon, vanilla bean, lemon zest, mace and nutmeg.
In a large and airtight jar combine the alcohol (80 proof vodka), and the nuts and 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 the nuts and spices.
Combine the cooled syrup with the infusion, add the saffron to give a little color, 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.

 

Variation:
To make Rosolio al Pistacchio follow the same directions. Substitute the pistachio for the almond and do not toast them. Use orange instead of the lemon. Do not use the nutmeg, mace or the saffron; if the color of the rosolio is not agreeable to you, use a food coloring to give a pale, light green color. 

 

 

Coffee Rosolio
(“Rosolio al Caffe’ “)

 

My mother made the Rosolio al Caffe’ using 2 cups of super strong espresso coffee in which she diluted 2 cups of sugar and when it was cold she bottled the coffee syrup with the 3 cups of alcohol 50 proof.

 

Ingredients

 

 

Preparation

Step 1)
In a large and airtight jar combine the alcohol (80 proof vodka) and the coffee.
Place the jar in a cool place and shake it every so often.
Steep for at least 10 days to 2 weeks to macerate and extract the coffee flavor.

 

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 coffee.
Combine the cooled syrup with the 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.
Bottle and seal the rosolio that will be ready to use in about two weeks.

Variation:
To make Chocolate Rosolio, al Cioccolatte, use a 4 quart saucepan mix 2 cups of sugar with 8 oz. natural unsweetened cocoa, add a little at a time 2 cups of water and with the help of a whisk eliminate any lumps. Bring to a boil and simmer for 5 to 7 minutes, turning continuously. Set aside to cool.
Combine the cooled cocoa syrup with the 3 cups of 80 proof vodka add a small piece of cinnamon stick and 1 vanilla bean split in half.
Bottle and seal the rosolio that will be ready to use in about two weeks

 

 

 Anisette Rosolio and Rosolio Alkermes
(“Rosolio Anisetta, Rosolio Alkermes”)

 

 

Ingredients

 

 

 

Preparation

Step 1)
Use a mortar or blender and ground the anise seeds and combine in a large and airtight jar with the alcohol (80 proof vodka) and ½ vanilla bean.
Place the jar in a cool place and shake it every so often.
Steep for at least 10 days to 2 weeks to macerate and extract the flavors.

 

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 seeds.
Combine the cooled syrup with the 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.
Bottle and seal the rosolio that will be ready to use in about two weeks.

 

Notes:
1) To prepare a stronger anise, called anesone, a stars shaped brown pod is used to replace the anise seeds; the anesone is mostly used to add to water for a refreshing drink or to enhance the taste of coffee.
The pod of the star anise holds eight seeds smaller than a pea, with the distinguishing liquorice taste similar to anise seeds, except that the anise seeds come from a plant in the parsley family, the stars from an evergreen in the magnolia family.
We prepared anesone using the recipe for Anisette Rosolio –Rosolio Anisetta
with the addition of 3 cloves, 3 coriander seeds, 3 caraway seeds and 1 inch piece of cinnamon stick.

2) The Rosolio Alkermes, originally from Tuscany, is mostly used in bakeries to flavor cakes and pastries. The color red was given by a dark-red dye called cochineal, prepared from an insect parasite of the oak tree, also used to color fabrics.
In our version there are little differences from the very traditional recipe, food coloring is used, some ingredients substituted for easy to find products, achieving similar results.
To prepare the infusion, use a mortar or blender and ground the following:
1 teaspoon of anise seeds, 3 cloves, 3 coriander seeds, 3 caraway seeds, 5 inch piece of cinnamon stick, few pinches of grated nutmeg, pinch of mace, zest of 1 lemon, zest of 1 orange.
Mix the ground combination with alcohol and ½ inch piece of vanilla bean stick cut in small pieces.
Follow the direction as per Step 2 in the recipe Almond Rosolio substituting the saffron with 1 teaspoon of red food coloring to obtain a bright red Rosolio (the food coloring substitutes the cochineal.)

 

 

Buon Appetito!

Site Map | Comment this Recipe | Contact us | Webmaster