Chartreuse Style Liqueur

Finely crush star anise, anise seeds and coriander seeds in a mortar. Spices, fine spirit, culinary herbs, lime peel in a jar to close well form and stand in a warm place for a week. Shake from time to time. Then strain the alcohol and collect it.

Bring the sugar to a boil with the water, mix with the alcohol, pour repeatedly into the jar with the herbs and leave to infuse repeatedly for two weeks.

Filter the liqueur first through a fine-mesh sieve, then through a gauze cloth or jelly bag. Fill into a bottle and close tightly.

Shelf life: 1 year in a dark, cool place. The liqueur should be left to stand for a few weeks before opening.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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