Heavenly Hyssop Liqueur
If there is one reason to plant a hyssop bush, it is this. It is one of the herbs used in both Chartreuse and Absinthe, Chartreuse contains 130 herbs (!!) and the 400 year old recipe is top secret and only known by 2 monks. This recipe only has one herb and two spices, so a very poor cousin by comparison, but it is still delicious.
4 large oranges
3 limes (I use my makrut limes)
6 flowering springs of hyssop – about 6cm long
1 piece of cinnamon – about 4cm long
5 cloves
1 bottle brandy (750ml)
600g sugar
750ml water
Peel the oranges and limes, making sure you don’t get the white pith.
Crush the hyssop sprigs slightly
Place the peels, hyssop, cinnamon cloves and brandy in a glass jar with a tightly fitting lid.
Shake well and leave to stand for 2 weeks in a warm spot (not direct sun)
Shake every day.
Strain the liquid through a sieve and then through a cheesecloth.
Place sugar and water in a pot and bring to the boil, stirring until sugar has melted
Boil for 20 minutes and leave to cool.
Combine syrup with alcohol and pour into clean, dry sterlised bottle(s)
Seal and label
Keep for one month in a dark place before using
Adapted from Make Your Own Liqueurs – Jean Dickson
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