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Liquor of Maria Luigia

Parma - PR


300 gr. sugar
600 ml of water
100 leaves of lemon verbena
4 leaves of mint and 2 leaves of basil
1 lemon 
700 ml of alcohol

dissolve 300 gr. of sugar in 600 ml of water. Once cooled down, put the syrup in a 2 kilos pot with an hermetic sealing and add 100 leaves of lemon verbena, 4 leaves of mint, 2 leaves of basil, 1 lemon cut into pieces and 700 ml of alcohol.
Leave the pot in a dark place and remeber to shake it once a day. 
After one month strain the liquid, bottle it up and let it rest for at least eight months.

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