Sambuca Romana Recipe
Make Sambuca Romana Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ingredients for Sambuca Romana
Method
Preparation Steps for Sambuca Romana
- 1
Infuse the Anise
In a saucepan, combine anise seeds and water. Bring to a gentle simmer over medium heat, stirring occasionally. Once it reaches a simmer, reduce heat to low and let it steep for about 30 minutes.
- 2
Strain the Infusion
After steeping, strain the mixture through a fine mesh sieve or cheesecloth into a clean container to remove the anise seeds.
- 3
Dissolve Sugar
Return the strained liquid to the saucepan and add granulated sugar. Heat gently while stirring until the sugar is completely dissolved.
- 4
Combine with Alcohol
Remove the saucepan from heat and allow the mixture to cool slightly. Once cooled, stir in the high-proof alcohol until well combined.
- 5
Bottle and Chill
Pour the sambuca into clean bottles and seal. Allow it to cool completely before refrigerating. Let it chill for at least 24 hours before serving.
- 6
Serve
Serve sambuca in a shot glass, garnished with a star anise and optional coffee beans. Enjoy neat or flamed for an exciting presentation.
