Italian Limoncello liqueur is popular not only in its homeland, but all over the world. Thanks to simple technology and affordable ingredients, even novice cooks successfully cope with the preparation of this drink. We will look at how to make Limoncello according to two proven recipes: classic and cream.
Responsibly approach the choice of raw materials. Lemons should be fresh (not withered) and fragrant, the flavor of the liquor depends on this.
Classic Limoncello
Ingredients:
- lemons – 5-6 pieces of medium size;
- alcohol 96% – 500 ml or 700 ml of vodka (moonshine 40%);
- bottled water – 500 ml for alcohol and 300 ml for vodka;
- sugar – 450 grams.
In the traditional cooking technology, 96% grape alcohol is used as an alcohol base, but store-bought vodka or well-purified odorless moonshine is also suitable at home.
Recipe
1. Rinse the lemons with warm water, wipe dry with a paper towel, then carefully remove the zest from the fruit – the upper yellow part of the peel – with a vegetable peeler or a knife.
Attention! It is very important not to touch the white flesh, otherwise the liquor will turn out bitter.
2. Fold the zest into a three-liter jar, pour alcohol (vodka), close the lid tightly. Infuse for 15 days in a warm place (18-25°C), protected from direct sunlight (can be covered with a thick cloth). Shake the jar vigorously once a day.
3. Strain the resulting infusion through a sieve or gauze. Squeeze the zest dry.
4. Prepare syrup: pour sugar into a saucepan with heated water, bring to a boil and boil over medium heat for 3-5 minutes, removing white foam. Cool the resulting syrup to room temperature.
5. Mix lemon tincture with sugar syrup. Pour the finished liqueur into bottles, close hermetically and infuse for 7 days in a dark, cool place to improve the taste.
Limoncello is drunk cold (possibly with ice) in its pure form or as part of cocktails. If turbidity appears, filter the drink through cotton wool.
Shelf life in a place protected from sunlight – up to 5 years. Fortress – about 40%.
The step-by-step technology for making homemade Limoncello is shown in the video.
Cream Limoncello
This version of the liqueur is softer and sweeter than the traditional one.
Ingredients:
- alcohol 96% – 500 ml or 700 ml of vodka (moonshine 40%);
- lemons – 6-8 pieces;
- sugar – 1 kg;
- fresh milk – 500 ml for alcohol and 300 ml for vodka;
- cream – 500 ml;
- vanillin – 1 pinch (to taste).
Recipe
1. Place the zest removed from lemons (necessarily without white pulp) in a jar and pour alcohol (vodka, moonshine). Close the container tightly with a lid. Insist 15 days in a dark, warm room. Shake once a day.
2. Mix milk, cream and vanilla in a saucepan. Bring to a boil, remove from heat and add sugar. Stir until sugar is completely dissolved, then cool to room temperature.
3. Strain the lemon infusion through cheesecloth (squeeze the zest well), then combine the liquid part with the milk mixture.
4. Leave homemade creamy Limoncello in the refrigerator for 10-12 days.
Shelf life in the refrigerator is up to 1 year, but it is better to drink the liquor 60-90 days in advance. Fortress – 30 degrees.
