Homemade Italian Licorice Liqueur

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Licorice liqueur is one of the most effective digestives Italians have to offer. In addition, it is the simplest liqueur to make and does not need months of brewing. Make it now and offer it the next day. The perfect edible gift!

Jump to:

• A Calabrian tradition
• Reasons to make licorice liqueur
• No risk of botulism
• Making the licorice liqueur
• When to serve licorice liqueur
• Setting up a liqueur workshop
• More homemade liqueurs recipes
• 📋 Homemade Italian Licorice Liqueur

A Calabrian tradition

Calabria is a big producer of licorice. It is extracted from the roots of a licorice bush called Glycyrrhiza glabra and sold to make candies or herbal remedies.

Known from ancient times for its natural remedies, it has been farmed in Calabria for centuries and was renowned in Europe for its quality. After a period of crisis following World War 2, the industry of licorice flourished again in the 21st century thanks to European Union funds.

Calabrian licorice powder is extracted from the plant Glycyrrhiza glabra and this is the licorice I am using. There are other types of licorice that have a lighter color, but I am not familiar with them.

To make this recipe make sure you buy the same licorice. If you have doubts you can buy it using my amazon affiliate link: Powder Licorice

Reasons to make licorice liqueur

Licorice flavor is very strong and while some people love it, others will not.

However, Licorice is a natural remedy for many medical conditions: it is digestive, diuretic, anti-inflammatory, expectorant, and protective of the gastric mucous.

It is one of the best digestive to serve after a sumptuous dinner.

Most of all, this liqueur is very easy to make and can be drink the next day. So if you want to make a liqueur to offer as an edible gift for Christmas, this is the easiest to make.

You can find more homemade liqueurs below but most require months of brewing.

No risk of botulism

Since a reader asked, I would like to reassure everyone who has doubts, this liqueur is not at risk of botulism. This recipe uses Alcohol 95% or vodka 50% of ethanol.

Here is a study that proves botulism cannot grow in Alcohol: ”The growth and neurotoxin production (botulism) were delayed by an ethanol concentration of 4% ethanol and completely inhibited by a concentration of 6%”.

Effect of Ethanol on the growth of Colstridium botulinum

Botulism is a concern with home canning… not fermentation or infusions of fruits and vegetables. Here more information about botulism from the USDA Food Safety and Inspection Service:

Clostridium Botulinum

Making the licorice liqueur

Dissolve the licorice into the water with sugar

1. In a pan mix together the licorice and the sugar
2. Gradually add the water stirring
3. Once all the water is added, place the pan on medium heat and bring to boil, always stirring
4. Once it starts to boil, simmer for 15 minutes, always stirring

Adding the alcohol

5. Remove from the heat
6. Cover and let it come down to room temperature
7. Add the alcohol and stir
8. Store in bottles

When to serve licorice liqueur

This liqueur can be served the next day, it does not need weeks of brewing.

It is perfect to serve at the end of a lavish meal, especially if the menu was rich with roast, fried food, or creamy sauces.

The licorice will protect the stomach reducing risks of heartburn and helping with digestion.

Now that the winter is coming, this licorice liqueur is also a perfect remedy for sore throat and cough. At this time of the year, it is “essential” to have a bottle in your medicine cabinet!

Licorice liqueur is a great addition to homemade liqueur collections, and you can find more liqueur recipes on the category: Liqueurs

Setting up a liqueur workshop

You can easily create your liqueur workshop with just a few items. They are not expensive and you can order them online from my Amazon shop: Homemade Liqueur Lab. Those are my favorite and specially selected tools to make the process smooth and easy:

1. Jars 67 ounce – 2 liters: I use large canning jars to infuse herbs or fruits in the alcohol. They are easily sealed and don’t take much room in the cupboard. I usually brew different types of liqueurs at the same times so I need several jars. If you are an occasional liqueur maker, you can just use the bottle below.
2. 1 gallon – 3-liters glass bottle: I use this bottle in the second part of the brewing process, once I add the syrup. It is a transparent glass bottle so I can check how the liqueur is progressing and if it needs a good shake. It is important that this bottle has a large neck so the residuals of the fruits, zests, spices, or herbs can be easily removed without any problem once the liqueur is ready to be bottled. Personally I have 2 of those large bottles.
3. Funnel with a wide and short stem: When you are pouring the liqueur from one bottle to another during the brewing process, you need to have a funnel with a wide and short stem so it doesn’t get clog with the ingredients that are brewing in the alcohol.
4. Auto-stop funnel: However, once the liqueur is ready, filtered and all the solid particles have been removed, I like to use an auto-stop funnel with a floating system that stops the liquid from flowing once the bottled has been filled.
   
   It is very difficult to gauge how much liquid can fit in a bottle and I often fill the funnel way too much. Instead of overflowing the bottle, the auto-stop funnel locks the stem automatically and the excess liquid remains in the funnel.
   
   The funnel can be easily removed, transferred into another bottle using the handle that keeps the liquid inside the funnel and no liqueur is wasted.

5. Fine Mesh Strainer: to remove all solids and particles from the liqueur once it is ready to be filtered.
6. Measuring mugs: it is very important to use the exact proportion of syrup vs alcohol. Measurements mugs are a must.
7. Ladle with spout: to easily pour the liquid into the funnels from a large bowl or pan. I always use the ladle with a spout to take the syrup from the pan where I boiled it into the funnel. If you don’t have a pan with a spout, this is the easiest way to pour the syrup once it is cold.
8. Fancy vintage bottles: I love to have my own liqueur assortment into those vintage bottles. It gives my homemade liqueurs an extra wow factor.
9. Small glass bottles with lids: if you want to store the liqueurs in small bottles or if you want to give it as gifts to friends and family those small bottles are perfect. The lid seals and they can be easily carried. They even come with labels to write the name of the liqueur and the date.
10. Shot glass set and/or Small liqueur glasses: it is very important to serve the liqueur in small shot glasses so it can be slowly sipped and relished.
11. Good Grips Bottle Brush: to easily clean all the bottles after each use. Some liqueurs can be very sticky and stain easily like the walnut hull.
12. If you want to give your liqueur an extra festive look you can also use the Rose Ice Cube Stackable to make rose ices or the ice cube with light to make your liqueur shine at night.

More homemade liqueurs recipes

Homemade liqueurs are such a satisfying project, enjoy them after dinner with your partner on a special day, offer them at the end of a dinner party or package them in fancy bottles as an edible gift.

I already have some published and more will come. Just be ready when the fruits are in season to start your collection:

• limoncello
• limoncello cream
• chocolate liqueur
• nocino
• curacao
• strawberry liqueur
• Italian eggnog VOV
• violet liqueur

Check out the category: Homemade liquors

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Plus download the printable liqueur labels you find in the picture below.

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