The origins of liquorice liqueur
There are many versions of the recipe for this liqueur, which is typical in Calabria and Campania, but is also extremely popular in the Alps. Its invention is usually attributed to the monks of the Benedictine order, who used liquorice (Glycyrrhiza glabra ) as an officinal remedy, diuretic and digestive aid. Its ‘commercial’ version was first introduced a few centuries later in Calabria, in the 18th century, with the creation of the first concio (traditional workshop) for liquorice processing, strongly desired by the Duke of Corigliano.

The recipe for liquorice liqueur
Having concluded this brief historical introduction, let's move on to the preparation of our homemade liquorice, starting with the list of ingredients:

200 g of pure liquorice powder
1 1/2 litres of water
1 litre of 95° alcohol for food use
1100 g caster sugar

Procedure:
In a sufficiently large pot, bring the water to the boil. As soon as the water has reached the right temperature, start adding g