Arak Al Jouzour Recipe

Preparing the Anise Mixture

In a large mixing bowl, combine the anise seeds and water. Stir well to ensure the seeds are fully submerged. Let this mixture sit for 24 hours to allow the flavors to infuse.

Fermentation

After 24 hours, add the sugar and yeast to the anise-infused water. Stir until the sugar is completely dissolved. Cover the bowl with a clean cloth and let it ferment in a warm place for about 7-10 days, or until bubbling has stopped.

Distillation

Once fermentation is complete, strain the mixture to remove the anise seeds. Pour the liquid into a distillation apparatus and heat slowly. Collect the distillate, which should have a strong anise flavor.

Dilution

Dilute the distilled arak with distilled water to achieve your desired strength. Typically, a ratio of 1 part arak to 1 part water is recommended.

Bottling

Bottle the arak in clean glass bottles. Seal tightly and let it rest for at least 2 weeks before consumption to allow the flavors to mature.