Ingredients:
3 handfuls of anise hyssop leaves
1/4 kg sugar
1 liter of high-proof fruit brandy
Screw glass
Filters
Bottle
Preparation:
Put the anise hyssop leaves in a screw-top jar and add the sugar. Then pour the high-proof fruit brandy over it, close the jar and let it steep for 6 weeks. Shake every now and then.
After 6 weeks, the leaves can be filtered through a filter and the liqueur can be poured into a bottle. Don't forget to label it with your name and date.
If you want the taste to be more intense, repeat the process with the filtered liqueur and let it steep again for several weeks. Then filter again and only then pour into a bottle.
Don't drink the anise-hyssop liqueur yet, wait a few weeks and then enjoy. The longer it is stored, the better it becomes. Store the liqueur in a dry and cool place.
Attention: Alcohol is not for children, young people, pregnant women and drivers!!!