It's no secret that there are different ways to prepare lemon liqueurs using vodka, alcohol or moonshine, which are not difficult to implement at home.
In addition, folk craftsmen have managed to develop amazing, completely natural alternatives to almost every famous citrus liqueur: Orange Curasao, Ciemme Limoni, Grand Marnier, Van Der Hum, Paradise triple sec, Lõunamaine and so on.
So why, one might ask, pay more if there are reliable recipes according to which you can easily prepare an analogue of branded alcohol yourself in your kitchen?
To thoroughly understand how to properly make lemon liqueur at home, I invite you to immerse yourself in the study of step-by-step instructions of proven technologies.
First of all, I want to inform you that this alcohol is not an analogue of the famous one.
The presented version of lemon liqueur amazes with its delicate, amazing taste and delights with its wonderful aroma, which quite strongly echoes the smell of milky lemon caramel. This dessert drink is easy to drink and will certainly win the hearts of the fair half of humanity.
Required Ingredients
Recipe for liqueur based on lemon, tangerine and orange
The technology for preparing this treat can hardly be called difficult to implement. In addition, the set of its components is cheap and accessible, since all components can be purchased at any supermarket.
However, in order for the citrus drink to be truly tasty and not inferior in its tasting characteristics to branded products, be sure to choose high-quality, proven vodka of the highest quality.
The finished alcohol turns out to be rich, aromatic, appetizing in the full sense of the word, and the taste has a tantalizing sweetness intertwined with subtle notes of charming sourness. The flavor bouquet of this alcohol is best revealed when chilled.
Required Ingredients
Manufacturing sequence
Lemon, lime and grapefruit liqueur recipe
The presented version of a citrus liqueur, prepared at home from lemon, lime and grapefruit, will greatly appeal to those who respect and appreciate the intriguing taste of alcohol with sourness.
The main difference between citrus liqueurs and berry or fruit liqueurs is that they never taste cloying and are an excellent addition to any dessert table.
The presented technology allows for independent regulation of the amount of citrus fruits, as well as the addition of other types. You can make a lot of delicious cocktails from this version of the citrus spirit; this strong drink goes especially well with vermouth and white wine.
Required Ingredients
Manufacturing sequence
Video recipes for making lemon liqueur
Additionally, I would like to draw your attention to other interesting lemon liqueur recipes that are worthy of mention and indispensable implementation.
- Video No. 1.
This video demonstrates an interesting method for preparing lemon liqueur, which includes cooking in a frying pan, then infusing, and then filtering the intoxicant.
- Video No. 2.
Be sure to watch this video, because in it the craftsman shares a reliable and unique recipe for mint-citrus liqueur using orange and lemon zest.
Using such interesting technologies, you can prepare lemon liqueur that is not inferior in quality to branded products. I assure you, the cooking process itself will bring great pleasure and self-confidence.
Be sure to let me know in the comments which of the recipes I presented you liked best, and take the time to write why. Thank you for your attention and good luck in winemaking!
The famous Italian liqueur “Limoncello” has long become popular all over the world. The history of its origin is quite confusing, covered in myths and legends. According to one version, it was prepared by fishermen from the southern part of Italy. In the early morning hours they drank it to reduce the risk of suffering from the cold sea air. According to another version, such liqueur was prepared in monasteries and seasoned with it in various baked goods.
By the beginning of the twentieth century, it was prepared in many families in southern Italy and served as a digestif to especially distinguished guests. In 1988, entrepreneur M. Canale registered the trademark “Limoncello”. Fans of this liqueur believe that only lemons grown in southern Italy produce real limoncello, but at home you can make a very tasty liqueur from those lemons that are available in the retail chain. After all, the chemical composition of these fruits does not depend much on the place where they grew. After all, lemons grow in regions with approximately the same warm subtropical climate.
Ingredients
To make lemon liqueur at home you will need:- 0.5 liters of good vodka, preferably from Alpha alcohol;
- 5-6 lemons;
- 300 ml water;
- 300 g sugar.
Preparing lemon liqueur
1. Pour hot water over lemons for 2-3 minutes, then wash and dry well.
2. Using a knife or vegetable peeler, cut the zest as thin as possible. To make limoncello, only a thin top layer of zest is required; neither the body of the lemon nor its juice is used to prepare this liqueur.
3. Transfer the zest to a jar and fill it with vodka. The jar should be placed in a dark place and kept at room temperature for three days. Instead of vodka, you can use good quality homemade moonshine.
4. Pour water into the pan and add sugar; you just need to heat the syrup, but do not boil.
5. Strain the vodka infused with zest, squeeze it well and put it in the syrup.
6. When the syrup has cooled, you need to strain it and squeeze out the zest well again. It can be used to make cupcakes and lemon pies.
7. Combine the syrup with vodka and leave it in the refrigerator for another two days.
Drink Limoncello liqueur well chilled. They pour it into glasses, which they also kept in the freezer.
It is not customary to snack on lemon liqueur.
Among the Italians it is known as "" and is considered by many to be almost a national traditional drink. This lemon liqueur is very popular among Italians, who love to drink it either neat or as a component of various cocktails. Due to the fact that the liqueur perfectly combines alcohol, sugar and lemon, the drink acquires a refreshing taste, so it is recommended to drink it very chilled. For liqueur to truly bring pleasure, you need to drink it slowly, in small sips. Limoncello is consumed in combination with desserts, fruits or ice cream.
Today, you can prepare this drink in accordance with all the subtleties of the Italian recipe, even in ordinary home conditions. The main ingredient is lemon, which is quite accessible today to every resident of our country. To make the drink truly high-quality, it is important that the lemon fruits are fresh, ripe and unspoiled. The ripeness of the fruit is indicated by its bright color, as well as a pleasant subtle aroma. Therefore, it is necessary to choose only the ripest fruits for making lemon liqueur.
Lemon liqueur recipe - preparing an original drink
Lemon liqueur can be served not only at a table where a family or group of friends has gathered, but also at a festive table at large celebrations. The essence of preparing the drink comes down to infusing the zest in alcohol, to which sugar syrup is added a little later.
Ingredients
In order to prepare Limoncello at home, you will need the following ingredients:
- Lemons – 3 pcs;
- Alcohol – 0.5 l (96%);
- Granulated sugar – 0.5 kg;
- Purified drinking water – 0.5 l;
- Mint and ginger - to taste.
Experts in the preparation of lemon liqueur recommend using only ripe lemon fruits with thin peel. Instead of alcohol, you can use regular vodka or strong homemade moonshine.
Preparing lemon liqueur
To comply with all the subtleties and nuances of the cooking technology, you must:
- Scald the lemons with boiling water and rinse in running water, then wipe dry with a towel, thus removing the preservative from the surface of the peel;
- Using a special sharp knife or potato peeler, remove the upper yellow part of the lemon zest, which should not contain white pulp, which will give the liqueur excessive bitterness;
- Squeeze juice from peeled lemons;
- Place lemon zest in a glass jar, pour in lemon juice and alcohol. To taste, add mint sprigs and ginger, which will saturate the drink with original notes of aroma and taste;
- Mix the entire resulting mass thoroughly and close with an airtight lid;
- The container is placed in a dark, warm place for a period of 10 days, during which it must be shaken thoroughly once a day;
- After the expiration date, filter the resulting infusion through several layers of gauze, and carefully squeeze out the zest;
- In a separate pan, cook the sugar syrup by mixing drinking water and sugar, bring to a boil and simmer for 5 minutes, constantly skimming off any foam that appears. The syrup is cooled to room temperature;
- Sugar syrup is mixed with lemon tincture;
- Pour the finished liqueur into bottles, and in order for the drink to release all its properties, it must be kept in a dark, cool place for 1 week.
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 sediment appears at the bottom of the finished drink, it must be filtered through a cotton filter.
Rinse the lemons well, or better yet, pour boiling water over them so that the wax comes off, and then rub them with a thick, rough cloth. Then remove the zest: you only need to remove the yellow part, without the white subcutaneous layer (albedo), which gives bitterness. The easiest way to do this is with a potato peeler or a sharp paring knife. You can also use a fine grater.
Place the zest in a jar of suitable volume, fill it with high-quality grain alcohol, then close the jar tightly and leave to infuse in a dark, cool place. To avoid confusion with deadlines, write the date on the jar.
It is recommended to infuse the zest in alcohol for 3 to 20 days. As practice shows, after a week of maceration, nothing new happens with lemon essence, so there is no point in delaying this stage. In order for the zest to release the essential oils completely, the contents of the jar must be stirred every day by shaking.
When the alcohol turns yellow and the lemon zest turns pale and becomes 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.
Combine water and sugar in a saucepan and 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. Don’t be alarmed, this is how it should be - the essential oils have emulsified, that is, they have been 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”).
Pour homemade limoncello into clean, sterile bottles with airtight caps and leave to rest in a cool, dry place away from sunlight for 30 to 40 days. Now you can store the liqueur in the refrigerator or freezer and enjoy its fresh, bright lemon flavor.
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