Sambuca Recipe

Preparation

1. 1

   Infuse the Herbs

   In a medium saucepan, combine the anise seeds, star anise, fennel seeds, and water. Bring to a gentle simmer over medium heat and allow the mixture to simmer for 15 minutes to extract the flavors. If using, add the vanilla bean and orange peel during this step.

2. 2

   Strain the Mixture

   After 15 minutes of simmering, remove the saucepan from the heat. Strain the liquid through a fine-mesh sieve or cheesecloth into a heatproof bowl to remove the solids. Discard the solids.

3. 3

   Add Sugar

   While the infused liquid is still warm, add the sugar to the strained liquid. Stir well until the sugar is completely dissolved.

4. 4

   Combine with Alcohol

   Once the sugar is dissolved, allow the mixture to cool to room temperature. Then, mix in the grain alcohol or vodka thoroughly.

5. 5

   Bottle the Sambuca

   Using a funnel, carefully pour the sambuca mixture into clean, sterilized bottles. Seal tightly and store in a cool, dark place.

6. 6

   Aging (Optional)

   For a smoother taste, let the sambuca age for at least two weeks before consuming. The flavors will meld together over time.