Anisette Liqueur

Ingredients

• 500 g sugar
• 250 ml water
• 500 ml anise liqueur or aniseed spirit

Instructions

1. Prepare a raw syrup by combining 500 g sugar with 250 ml water — do not heat it. In a wide-mouthed jar or vessel, mix 250 ml of this raw syrup with 500 ml of anise liqueur (anís), stirring well to combine.
2. Stir the mixture frequently with a wooden spoon. Allow it to rest for three to four days. The syrup will fully incorporate during this time. The recipe notes that using raw (unheated) syrup is essential for the anisette to remain white.
3. After three or four days, filter the mixture through a fine strainer and bottle it for storage.