Portugal Rosolio
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 650 g very fine white sugar
- 360 g water
- 250 g grape spirit at 36 degrees
- saffron
- 1 orange
Instructions
- Steep the orange peel and saffron in the spirit for three days under perforated paper.
- Separately dissolve the sugar in the water.
- On the fourth day combine both liquids and rest eight days more.
- Strain through cloth, filter through paper or cotton, and bottle.