Sambucca Romana Recipe

Instructions

1. 1

   Prepare the Infusion

   In a clean jar, combine the anise seeds, star anise, and fennel seeds. Pour the alcohol over the spices, ensuring they are completely submerged. Seal the jar tightly and let it sit in a cool, dark place for about 2 weeks, shaking it gently every few days.

2. 2

   Make the Syrup

   After 2 weeks, prepare the syrup by combining the sugar and water in a saucepan. Heat over medium heat, stirring until the sugar completely dissolves. Allow it to cool before mixing it with the infused alcohol.

3. 3

   Combine and Bottle

   Once the syrup has cooled, strain the infused alcohol through a fine mesh strainer or cheesecloth to remove the spices. Combine the strained infusion with the syrup, stirring well. Transfer the mixture into clean bottles.

4. 4

   Let it Rest

   Seal the bottles and let the Sambucca Romana rest for at least 1 week before consuming to allow the flavors to meld.