I encountered Bay Rosolio in Venice where it was served in chocolate cups. I was entranced by the unusual herbaceous flavour. They gave me a bottle but I have not been able to find it anywhere since, including in Venice. Perhaps this is because Rosolio (normally made with Rose petals) is a Sicilian specialty and is not widely available elsewhere. I finally found this recipe online to make my own, renamed to avoid brand confusion.
Ingredients
For 1 Litre
- 500 ml (400 g) 95% ethyl alcohol
- 30 (20 g) fresh bay leaves
- 3 (200 mg) cloves
- 1/2 (2.5 g) cinnamon stick
- 600 ml (600 g) distilled water
- 400 g sugar
Steps
- Put the alcohol in a 500 mL jar that can be sealed.
- Add the herbs and spices, seal, and macerate2 weeks. Alcohol will turn dark green and bay leaves will completely lose their colour.
- Combine sugar and water and bring to boil, stirring, until sugar dissolves. Cool.
- Strain the alcohol into the sugar syrup and mix together well.
- Filter into a 1 L jar. Seal and put in a dark place for 1 week undisturbed to allow sediment to precipitate.
- Filter through a coffee filter.
- Transfer to a 1 L bottle and close.
Storage Instructions
Store in a dark place up to 3 years.
