Limoncello at home
Limoncello is a popular lemon liqueur thatis produced on the hot beaches of southern Italy. Limoncello insists on the peel of lemons, so for the preparation of the drink only fresh aromatic lemons are used, which are transparent in ecologically clean areas.
There are two varieties of Limoncello liqueur: classical and cream-liqueur. For the preparation of classic Limoncello water is used, which is replaced with milk for cream-liqueur. In addition, the recipe for Limoncello also includes sugar and high quality alcohol.
The time of preparation of the drink and the ratio in itthe ingredient may vary depending on the locality where Limoncello is prepared. Traditionally Limoncello prepares about 3 months, but at home cooking time is usually reduced to an average of 15 days.
Limoncello at home
To prepare 1.5 liters of a drink you will need:
- alcohol 95% - 0.5 liters
- water - 0,65 l
- sugar - 0,5 kg
- lemons - 8-10 pieces.
Preparation
With well washed lemons, cut the zest. Fold the zest into a glass container, pour alcohol and cover with a lid, insist for 5-10 days. Every day, tincture shake.
After 5-10 days, cook the syrup. To do this, pour the sugar into a saucepan, add water. The syrup is cooked until the sugar is completely dissolved. Remove from heat, cool.
Strain the lemon tincture through gauze, peel it well. Mix the tincture with syrup, pour into bottles and insist for 5 days.
Serve Limoncello should be in the previously frozen in the freezer high glasses.
Limoncello served as an independent drink, used to make cocktails or desserts.
Limoncello can also be cooked in a different way.
It is necessary to weld a thick syrup from 150 g of water and 200 g of sugar.
6 carefully washed lemons through the meat grinder along with the rind. Mix lemons with still warm syrup.
700 ml of vodka add to the syrup with lemons, pour the liqueur into sterilized glass bottles or jars and insist for a month in a cool dark place.
A month later, the liquor is ready.
Bon Appetit!
