Lemon liqueur with coffee has an original preparation technology and is remembered for its light citrus aroma with coffee notes and mild lemon flavor. Sweetness can be adjusted to your liking, making both a strong masculine version and a sweet feminine version.
Lemon should have a characteristic persistent citrus aroma. Before cooking, it is important to check that the whole fruit passes through the neck of the infusion jar. The more beans, the richer the coffee notes will be in the liqueur. Honey is better to add liquid, optimally – flower.
lemon juice recipe
Ingredients:
- lemon – 1 piece (medium);
- coffee beans – 20-30 pieces;
- vodka (moonshine, alcohol 40-45%) – 0,5 l;
- sugar or honey – 50-200 g (to taste);
- water – 50-150 ml (optional to reduce the strength).
Technology of preparation
1. Pour boiling water over the lemon, rinse in warm running water and wipe dry to remove the preservative from the peel, which covers the fruit for long-term storage.
2. Insert coffee beans into the lemon skin (around the entire circumference of the fruit). To simplify the process, you can first pierce the peel lightly with a knife.
3. Place stuffed lemon coffee in a jar for infusion, pour in the alcohol base. Close hermetically.
4. Infuse for 30 days in a dark room at room temperature.
5. Strain the finished drink through 2-3 layers of gauze, taste, sweeten with sugar or honey if desired.
Also, to reduce the strength, you can make sugar syrup: mix water and sugar in equal proportions in a saucepan, bring to a boil, boil for 2-3 minutes, removing foam from the surface, then remove from the stove, cool to room temperature and add to the infusion.
6. Pour the lemon and coffee liqueur into bottles for storage, close tightly, leave in the refrigerator or cellar for 1-2 days to stabilize the taste (especially if sugar, honey or syrup was added).
Away from direct sunlight, the shelf life of homemade lemon liqueur is up to 3 years. Fortress – 36-20% vol.
