Citrus drinks are distinguished by their high aroma and bright, sunny color.
Most often, not only pulp and juice are used, but also lemon peel. Sometimes only the peel is taken for cooking. In Italy, one of the most popular local drinks is made from it -.
To get a highly concentrated product, you can take a larger amount of zest (from 6-8 lemons) and let the fruit-alcohol mixture sit warm for a day, and add sugar syrup just before filtration and bottling. In any case, only the yellow part of the skin is used, the fruit is thoroughly washed and poured over with boiling water before cooking.
Ingredients
Lemon - 3 pcs.
Sugar - 1 kg
Water - 0.5 l
Alcohol - 1 l
Cooking method
Cut the peel removed from the lemons into thin strips or cubes, pour into a glass vessel, pour in the alcohol.
Mix water and sugar, brew the syrup, wait until it cools, add gently to the fruit mass, stirring constantly.
Seal the jar with a lid and leave the mass to infuse for 1 month.
Stir the drink well, filter, distribute in small bottles.
The amount of fruits depends on the size: if large - 1-2 pieces are enough, small ones need more. Wash and scald the fruits.
Ingredients
Lemon - 1-4 pcs.
Water - 0.6 l
Vodka - 0.5 l
Sugar - 300 g
Cooking method
Cut and chop the top (yellow) part of the lemon peel, put in a bowl and pour in the vodka.
Squeeze the juice from the fruit pulp, add to the crusts.
Leave the mass to infuse for 2 weeks, filter.
Boil the thick sugar syrup, wait until it cools, strain and combine with the tincture.
Pour into small vessels, seal tightly, let it brew for another 2 weeks.
It is better to take one large fruit, otherwise you will need 2-3 small ones.
Ingredients
Vodka - 0.7 l
Lemon - 1 pc.
Coffee beans - 33 pcs.
Cooking method
Wash the lemon thoroughly, cut 33 holes in it and put the coffee beans inside.
Place the fruit in a jar, fill it with vodka, seal with a lid, leave to infuse for 33 days.
Strain the liquid, filter, pour into a prepared vessel. Ready.
The drink is also called "fruit vodka". If desired, the amount of sugar and water is halved to obtain a less sweet product.
Ingredients
Lemon - 5 pcs.
Sugar - 0.5 kg
Water - 0.5 l
Alcohol - 1 l
Cooking method
Cut the lemon peel into strips, pour into a jar, pour in alcohol.
Brew a thick syrup from water and sugar, after cooling, stirring it, add it to the fruit infusion.
Cover the vessel with a lid, let the mass saturate for about 1 month.
Stir again, strain and pour into small bottles.
Rinse the lemons well, or rather pour boiling water over them to release the wax, and then rub them with a dense, rough cloth. Then remove the zest: you only need to remove the yellow part of it, without the white subcutaneous tissue (albedo), which gives bitterness. The easiest way to do this is with a potato peeler or a sharp vegetable knife. You can also use a fine grater.
Put the zest in a jar of a suitable size, fill it with high-quality grain alcohol, then close the jar tightly and leave to infuse in a cool dark place. In order not to get confused with the terms on the bank, write the date.
It is recommended to insist the zest on alcohol from 3 to 20 days. As practice shows, after a week of maceration, nothing new happens with lemon essence, so it makes no sense to delay with this stage. In order for the zest to give away the essential oils completely, the contents of the jar must be mixed with shaking every day.
When the alcohol turns yellow and the lemon peel turns pale and brittle, strain the tincture through a sieve or several layers of gauze into a clean container with an airtight lid. You can start preparing the syrup.
In a saucepan, combine water and sugar, heat over medium heat, stirring constantly, until the sugar is completely dissolved. When the sugar has dissolved, remove the syrup from the heat and cool to room temperature. Add it to the lemon macerate and mix thoroughly. The liquor will become cloudy. Do not be alarmed, this is how it should be - essential oils were emulsified, that is, they were released from the alcohol that held them (a similar effect is observed with other similar drinks with water, in the world it is known as the "ouzo effect").
Transfer homemade limoncello to clean, sterile bottles with airtight lids and let rest in a cool, dry place away from sunlight for 30-40 days. The liqueur can now be stored in the refrigerator or freezer and enjoy its fresh, vibrant lemon flavor.
Among Italians, it is known as "" and is considered by many to be almost a national traditional drink. This lemon liqueur is very popular among the inhabitants of Italy, who like to use it either in its pure form or as part of various cocktails. Due to the fact that alcohol, sugar and lemon are perfectly combined in the liqueur, the drink acquires a refreshing taste, therefore it is recommended to use it strongly chilled. To really enjoy the liquor, you need to drink it slowly, in small sips. They use "Limoncello" in combination with desserts, fruits or ice cream.
Today, this drink can be prepared in accordance with all the intricacies of the Italian recipe, even at ordinary home conditions. The main ingredient is lemon, which is readily available today for every inhabitant of our country. In order for the drink to turn out to be of truly high quality, it is important that the lemon fruits are fresh, ripe and unspoiled. The ripeness of the fruit is evidenced by its bright color, as well as a pleasant delicate aroma. Therefore, it is necessary to choose only the ripe fruits for making lemon liqueur.
You can serve lemon liqueur not only to the table at which a family or a group of friends has gathered, but also to the festive table at large celebrations. The essence of the preparation of the drink boils down to the infusion of the zest on alcohol, into which sugar syrup is added a little later.
In order to cook "Limoncello" at home, you need the following ingredients:
Experts in the preparation of lemon liqueur recommend using only ripe lemon fruits with a thin peel. Instead of alcohol, you can use regular vodka or strong home-made moonshine.
To comply with all the subtleties and nuances of cooking technology, you must:
The finished and settled drink has a shelf life of up to 5 years, provided that it is stored away from direct sunlight. The average strength of lemon liqueur ranges from 34 to 37%. If a precipitate appears in the finished drink at the bottom, then it must be filtered through a cotton filter.
A feast in Russia is traditionally not complete without alcoholic beverages. If twenty years ago only classic drinks were on the table of an ordinary resident: moonshine, vodka, some kind of inexpensive cognac and the same inexpensive wine, now the festive tables are striking in variety. One of these drinks is lemon liqueur.
For its amazing taste, liqueur is liked not only by the inhabitants of their native country - Italy, but also by people around the world. Over the years of its existence, many cooking options have appeared with various recipes. Many people prepare liqueur at home not only in order to save money, but also to obtain a natural drink with a safe composition.
The recipe is quite simple, it is only important to follow the instructions exactly, and then even a beginner will be able to prepare a fragrant drink without much hassle. The main cooking tips are as follows:
The alcoholic component of the drink is also very important. If it is of high quality, then limoncello will turn out to be of high quality and tasty.
Limoncello lemon liqueur is easy to make at home, the main thing is to follow the recommendations indicated in the recipe. There are several recipes for this alcoholic drink. The first is traditional lemon liqueur.
Lemon peel is first peeled off and then crushed. Next, alcohol is added to the resulting mixture, which is infused for a week. After 7 days, the resulting liquid must be filtered.
The strained tincture is combined with a syrup made from water and sugar. The finished liquid is poured into containers, infused for another 7 days, and after that the drink can be placed on the festive table.
If a person prefers more delicate tastes in alcohol, then the best choice for him is creamy limoncello. To prepare it you will need:
Peel the lemon and chop finely. Alcohol is added to the crushed raw materials, left to infuse from 7 to 10 days. The cream is boiled, then removed from the heat, sugar is added and stirred. The resulting syrup is cooled and combined with the strained tincture. The finished liquid is poured into bottles, in which it is infused for 10 days in the cold, and then the drink can be consumed.
The next type of liqueur - cream - resembles cream, but it can be stored longer. To prepare it you need:
The peeled and finely chopped zest is poured with alcohol and infused for 7 days in a place inaccessible to sunlight. After that, the liquid is filtered. Syrup is cooked from milk and sugar with the addition of vanilla pod. It is cooled, after which the tincture of zest and alcohol is combined with the syrup and stirred. Liquor is poured into containers. This kind of limoncello is served in chilled 40 ml glasses.
The drink can also be prepared with honey syrup. It is recommended to dissolve honey in cold boiled water so that it retains its beneficial properties. The addition of vanilla or cinnamon is also allowed. To prepare limoncello with honey you need:
The zest is crushed, filled with alcohol and infused for 5 days. The water is boiled, then cooled to 60 degrees. Honey and lemon juice are added to it. The strained tincture of alcohol and lemon is mixed with syrup. This liquid is infused for about two days, and then it is considered ready for use.
Lemon liqueur can also be made from citrus pulp. It retains all the nutrients of the original product. To make lemon liqueur at home, you need:
Take 1 lemon. It is necessary to remove the zest from it and squeeze out the juice. Syrup is made from water, juice and sugar. Other lemons should also be peeled off and cut into cubes. Alcohol, syrup and lemon pulp are mixed with finely chopped zest. The container with the liquid is closed and infused in the freezer for 5 days. After that, the drink is filtered and put into the freezer. You can get ready-made homemade lemon liqueur at any time and put it on the festive table.
Liqueur is also prepared with vodka. This drink turns out to be stronger than with plain alcohol. To make lemon liqueur at home using vodka, you need:
Finely chopped zest is poured with vodka and put into the freezer for 10 days. Then the resulting tincture is filtered. Syrup is cooked from water and sugar, lemon juice is added to it and cooled. Both liquids are combined and put into the freezer for 30 days. After a month, the drink can be put on the table.
Also, lovers of spirits prepare liquor on moonshine. In the recipe for such a drink, moonshine is used instead of vodka. Lovers of tart flavors can add cardamom and saffron. To prepare such a tincture, you must:
Finely chopped zest must be filled with moonshine. Such a drink should stand in a place inaccessible to sunlight for a week, and periodically it needs to be shaken. The juice squeezed out of two lemons is poured into a syrup of sugar, water and spices. Then it remains to combine this mixture with liquid. After that, the drink is ready to drink.
Finally, for lovers of very sweet drinks, you can prepare condensed milk liqueur. This requires:
Lemon zest is finely cut, filled with alcohol, infused from a week to 10 days. Condensed milk is mixed with water, brought to a boil and then cooled. Such a tincture is filtered, mixed with the prepared syrup, it is infused for about a week and after that the liqueur can be put on the festive table.
Thus, each person will be able to choose the perfect lemon liqueur taste and prepare it. It is because of its versatility that limoncello attracts lovers of spirits and is popular with many people.
The traditional use is considered to be taken in frozen glasses. The drink itself must also be pre-cooled in the freezer. This approach is explained by the characteristic features of the product. Frost removes bitterness that is undesirable. Other traditional requirements:
You don't have to create sophisticated cocktails to enjoy the taste of limoncello. There are simple mixtures where liqueur is combined with vodka and mint. Be that as it may, do not rush to conclusions after the first tasting. The probability of making a mistake during the first preparation always occurs. If for some reason you don't like the taste of the finished drink, it makes sense to go through the recipe again and try to prepare it again, following the recommendations as strictly as possible.
One of the most aromatic liqueurs that will not leave indifferent citrus lovers. A simple recipe and natural ingredients make this dessert drink a welcome guest at any meal. We will look at how to make lemon liqueur at home using proven technology.
The Italian version of the lemon liqueur is called Limoncello. It is obtained by infusing the zest (the yellow part of the peel) in alcohol, followed by the addition of sugar syrup. published on the site before. However, many did not like the excessive sweetness and harsh taste. The homemade lemon liqueur presented here with zest and juice is milder in taste and not cloying.
Ingredients:
I advise you to take only ripe yellow lemons with a thin skin for the liqueur. Alcohol can be replaced with vodka, but then instead of a drink with a strength of 36 degrees, you will get a liqueur containing 18-20 degrees. Strength can be increased by increasing the amount of added vodka - without loss of taste by a maximum of 30%. It is impossible to significantly reduce the proportion of water, otherwise it will be difficult to cook the syrup. Another option is to use strong moonshine (70-85%).
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. There should be no white pulp on the resulting zest, otherwise the finished liquor will be bitter.
3. Squeeze the juice from the peeled lemons.
4. Add zest, lemon juice and alcohol (vodka, moonshine) to a glass container. If desired, add a few mint leaves or a piece of ginger root to add original flavor notes to the drink. Stir and seal tightly.
5. Place the bottle in a dark, warm place for 10 days. 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. Boil the sugar syrup (mix water and sugar in a saucepan, bring to a boil, cook over low heat for 5 minutes, removing the 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.