Provencal Aperitif
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 2 mins |
| Total Time | 12 hrs 22 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g suar
- 0.25 liter ¼ water
- 0.25 liter ¼ balsamic vinegar
- 2 stalks lavender (young lavender shoots)
- 1 tablespoon sage (young sage leaves)
- 1 sprig thyme
- 2 stems rosemary
- Ice cubes
For decoration:
- Herbs, (branches)
- Lemon
Print Recipe
Pin Recipe Instructions
- Mix the sugar with ¼ liter of water in a large saucepan and bring to the boil while stirring.
- As soon as the sugar solution is boiling, stop stirring.
- Let it thicken to a light syrup for 2 minutes, then add the herbs to the syrup and remove the saucepan from the stove.
- Stir in the balsamic vinegar and let it cool.
- Cover and let steep overnight (at least 10-12 hours).
- Then heat the mixture again slightly (do not boil anymore!) And pour through a sieve. Pour into a clean, dark bottle and close after cooling.
- The drink can be kept for months.
- Tip: Serve the aperitif pure or on ice in small glasses (fill up with water at a ratio of 1: 1) and garnish with fresh herbs.
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