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@keevala: Trying my best 2 (come on eileen) 😂👏🏽

Keeva Oneel
Keeva Oneel
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Region: GB
Saturday 06 April 2024 15:57:06 GMT
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Comments

ellieoneill99
Ellie O’Neill :
Idk how u can act shocked at these shares
2024-04-07 02:43:24
1
niamhohagan
niamhohagan :
U done it wrong (probs reason for shares)
2024-04-07 00:37:46
2
emmamc215
Emma McMoran :
ACL intact anyways🤝🏻🤝🏻
2024-04-06 21:38:35
1
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bf appreciation post🩵 ( he doesn’t have tt )
bf appreciation post🩵 ( he doesn’t have tt )
Basil Liqueur | The Most Refreshing Homemade Digestive (Approx. 35–38% Alcohol) Fragrant, sweet, and the perfect way to end a meal — this basil liqueur is a homemade gem. It’s vibrant green, deeply aromatic, and surprisingly easy to make. A digestive drink straight from the Italian tradition. Ingredients: • 1.5L 95% alcohol • 150g basil leaves (preferably homegrown or organic) • 1.5L water • 1.5kg sugar Instructions: Wash and dry basil leaves. Place in a large glass jar and cover with alcohol. Let it sit in a dark pantry for 3 weeks, shaking daily. After 3 weeks, strain out the basil. Make a syrup by boiling the sugar and water for 2 minutes. Let the syrup cool completely. Combine the alcohol and syrup, stir well, and bottle. Let it rest another 3–4 weeks in the pantry. Refrigerate before serving — not in the freezer. Full recipe and more 👉 www.cookingwithtucci.com #cookingwithtucci #homemadeliqueur #basildigestive #italiantradition #digestivoliquore #basilrecipe #homemadedrinks #liqueurrecipe #afterdinnerdrink #basilliqueur #ABV35 #italianliqueur #digestive
Basil Liqueur | The Most Refreshing Homemade Digestive (Approx. 35–38% Alcohol) Fragrant, sweet, and the perfect way to end a meal — this basil liqueur is a homemade gem. It’s vibrant green, deeply aromatic, and surprisingly easy to make. A digestive drink straight from the Italian tradition. Ingredients: • 1.5L 95% alcohol • 150g basil leaves (preferably homegrown or organic) • 1.5L water • 1.5kg sugar Instructions: Wash and dry basil leaves. Place in a large glass jar and cover with alcohol. Let it sit in a dark pantry for 3 weeks, shaking daily. After 3 weeks, strain out the basil. Make a syrup by boiling the sugar and water for 2 minutes. Let the syrup cool completely. Combine the alcohol and syrup, stir well, and bottle. Let it rest another 3–4 weeks in the pantry. Refrigerate before serving — not in the freezer. Full recipe and more 👉 www.cookingwithtucci.com #cookingwithtucci #homemadeliqueur #basildigestive #italiantradition #digestivoliquore #basilrecipe #homemadedrinks #liqueurrecipe #afterdinnerdrink #basilliqueur #ABV35 #italianliqueur #digestive

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