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Homemade Anisette

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.656
Energy (kCal)53.781
Carbohydrates (g)8.3055
Total fats (g)2.5954
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place aniseed, fennel seed, and coriander in a bowl. | 2. Grind all the seeds using the back of a spoon. | 3. Add the ground seeds to the brandy. | 4. Allow the mixture to soak for 4 weeks and then strain out the seeds. | 5. Allow the haze to settle for a week then pour off the sediment. | 6. Add the simple syrup and shake. | 7. To Make Simple Syrup: Add 1 part water to 2 parts sugar. | 8. Combine sugar and water in a saucepan. | 9. Slowly heat over a medium heat, stirring occasionally. Keep below boiling. | 10. The syrup is finished once the sugar is dissolved. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    anise seed 5 teaspoons crushed 35.385 5.2521 1.848 1.6695
    fennel seed 1 1/2 teaspoons crushed 10.35 1.5687 0.474 0.4461
    coriander seed 1 1/2 teaspoons crushed 8.046 1.4847 0.33399999999999996 0.4798
    brandy 1 bottle - - - -
    9 5/8 5/8 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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