32 tender leaves of fresh bay leaf, 500 grams (2 ½ cups of sugar, 500 grams (2 ½ cups) of water, 0,3 liters (1 ½ cups) of alcohol


Gently clean the bay leaves with a cloth. Put 22 leaves and the alcohol in a wide-rimmed jar, close it, and leave it for 24 hours for the infusion. The following day, with the remaining leaves, boil them in ½ liter (2 ½ cups) of water for two to three minutes. Then add the sugar and continuously stir at low heat until the sugar has melted. Let it cool completely and add the previously prepared alcohol. Filter it and bottle it.

Wait about a month before drinking it.

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