One of the most fragrant liqueurs that does not leave indifferent citrus lovers. A simple recipe and natural ingredients make this dessert drink a welcome guest at any feast. We will look at how to make lemon liqueur at home using proven technology.
The Italian version of lemon liqueur is called Limoncello. It is obtained by infusing the zest (yellow part of the peel) with alcohol, followed by the addition of sugar syrup. The classic Limoncello recipe has been published on the site before. However, many did not like the excessive sweetness and sharp aftertaste. The homemade lemon zest and juice liqueur presented here is milder in taste and not cloying.
Ingredients:
- lemons – 3 pieces (medium);
- alcohol 96% – 500 ml;
- sugar – 550 gram;
- water – 0,5 liters;
- ginger, mint – optional.
I advise you to take only ripe yellow lemons with a thin peel for liquor. Alcohol can be replaced with vodka, but then instead of a drink with a strength of 36 degrees, you get a liquor containing 18-20 degrees. The strength can be increased by increasing the amount of vodka added – without losing the taste by a maximum of 30%. It is impossible to significantly reduce the proportion of water, otherwise it will be difficult to boil the syrup. Another option is to use strong moonshine (70-85%).
Lemon liqueur recipe
1. Scald the lemons with boiling water, then rinse in running water and wipe dry with a clean towel to remove the preservative from the surface.
2. With a sharp knife or a special device for peeling potatoes, remove the zest from the lemons – the upper yellow part. White pulp should not remain on the resulting zest, otherwise the finished liquor will be bitter.
3. Squeeze the juice from peeled lemons.
4. Add zest, lemon juice and alcohol (vodka, moonshine) to a glass container. If desired, put a few mint leaves or a piece of ginger root, giving the drink original flavor notes. Mix and seal tightly.
5. Put the bottle for 10 days in a dark, warm place. It is advisable to shake the container once a day.
6. Filter the resulting tincture through 2 layers of gauze or a cotton napkin. Squeeze the zest well.
7. Cook sugar syrup (mix water and sugar in a saucepan, bring to a boil, cook over low heat for 5 minutes, removing foam) and cool it to room temperature.
8. Mix syrup with lemon tincture.
9. Pour the resulting liquor into bottles. To improve the taste, I recommend keeping the drink for 5-7 days in a cool, dark place.
Shelf life – up to 5 years if stored away from direct sunlight. Fortress (for alcohol) – 34-37%. If sediment appears on the bottom, filter the drink through cotton wool.
Most importantly, serve well chilled (3-5 ° C). Any dessert dishes are suitable for a snack.
The Italian lemon liqueur Limoncello is prepared in approximately the same way, the vodka-based recipe is shown in the video.
