Rosso Recipe

Preparation Steps

1. 1

   Prepare the roots

   Wash and chop the angelica and burdock roots into small pieces.

2. 2

   Infuse the flavors

   In a large pot, combine the chopped angelica, burdock, and water. Bring to a boil, then reduce heat and let simmer for 30 minutes.

3. 3

   Add vanilla and spices

   Split the vanilla bean and scrape the seeds into the pot. Add the vanilla pod, dried marjoram, and Saigon cinnamon. Simmer for an additional 15 minutes.

4. 4

   Strain the mixture

   Strain the liquid through a fine mesh sieve to remove the solid pieces, pressing down to extract as much liquid as possible.

5. 5

   Sweeten the mixture

   Return the strained liquid to the pot and stir in the sugar. Heat gently until the sugar completely dissolves.

6. 6

   Cool and serve

   Allow the mixture to cool. Serve chilled or at room temperature, garnished with a sprinkle of Saigon cinnamon if desired.