840 hrs 15 mins
Anisette is a clear, sweet liqueur made with anise seeds which give it a strong licorice flavor. This recipe is dedicated to my friend Mom2Rose, in honor of National Anisette Day on July 2. Cooking time includes 4 weeks of soaking and 1 week of settling.
My Private Note
Units: US | Metric
- 1Place aniseed, fennel seed, and coriander in a bowl.
- 2Grind all the seeds using the back of a spoon.
- 3Add the ground seeds to the brandy.
- 4Allow the mixture to soak for 4 weeks and then strain out the seeds.
- 5Allow the haze to settle for a week then pour off the sediment.
- 6Add the simple syrup and shake.
- 7To Make Simple Syrup: Add 1 part water to 2 parts sugar.
- 8Combine sugar and water in a saucepan.
- 9Slowly heat over a medium heat, stirring occasionally. Keep below boiling.
- 10The syrup is finished once the sugar is dissolved.
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Nutritional Facts for Homemade Anisette
Serving Size: 1 (2566 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 7576.2
- Calories from Fat 23
- Total Fat 2.6 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 30.7 mg
- Total Carbohydrate 8.3 g
- Dietary Fiber 3.8 g
- Sugars 0.0 g
- Protein 2.6 g