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Homemade liqueur limoncello or original edible gifts
The idea with limoncella came after several times in some culinary foreign interviews came across the mention of home limoncella in completely different places. Hmm, it turns out that for many experienced is a favorite homemade culinary gift. Bingo!! A week later, without any effort, the tincture is ready and all that remains is to mix it with sugar syrup. With the excitement of the clade, the resulting elixir is cooled - is it worth all those valuable lemon crusts?? ?
So we're making limoncella.
Remove the peel from lemons, if possible without capturing the white bitter subcutaneous layer. Put the peel in a three-liter jar, pour vodka and close with a platic lid. Relax for 5 days.
On day 6: prepare sugar syrup - bring water to a boil, add sugar and stir the boil until the sugar dissolves. Leave the syrup to cool until the next day. On day 7: strain the vodka tincture with peel and pour on gift bottles. Pour in the same sugar syrup, mix.
Before use: cool (preferably in the freezer) to a viscose state. For me, there are not many lemons, so I still squeeze a little juice out of the skinless fragrant Abkhazian lemon into a glass. You should too!
Limoncello's homemade liqueur
Ingredient:
Peel with 8 or 9 lemons of medium size (preferably Abkhazian)
1 litre of vodka
1,250 ml of water
700 grams of sugar
Process:
Remove the peel from lemons, if possible without capturing the white bitter subcutaneous layer. Put the peel in a three-liter jar, pour vodka and close with a platic lid. On day 6: prepare sugar syrup - bring water to a boil, add sugar and stir the boil until the sugar dissolves. Leave the syrup to cool until the next day. Or make and cool on the seventh day. On day 7: strain the vodka tincture with peel and pour on gift bottles. Pour in the same sugar syrup, mix. Before use: cool (better in the freezer) - optimally to viscose state. Limoncella can be stored for up to 2 years at room temperature (apparently, if it is not particularly successful). published
Source: buckwheatandspinach.com/limonchello/
So we're making limoncella.
Remove the peel from lemons, if possible without capturing the white bitter subcutaneous layer. Put the peel in a three-liter jar, pour vodka and close with a platic lid. Relax for 5 days.
On day 6: prepare sugar syrup - bring water to a boil, add sugar and stir the boil until the sugar dissolves. Leave the syrup to cool until the next day. On day 7: strain the vodka tincture with peel and pour on gift bottles. Pour in the same sugar syrup, mix.
Before use: cool (preferably in the freezer) to a viscose state. For me, there are not many lemons, so I still squeeze a little juice out of the skinless fragrant Abkhazian lemon into a glass. You should too!
Limoncello's homemade liqueur
Ingredient:
Peel with 8 or 9 lemons of medium size (preferably Abkhazian)
1 litre of vodka
1,250 ml of water
700 grams of sugar
Process:
Remove the peel from lemons, if possible without capturing the white bitter subcutaneous layer. Put the peel in a three-liter jar, pour vodka and close with a platic lid. On day 6: prepare sugar syrup - bring water to a boil, add sugar and stir the boil until the sugar dissolves. Leave the syrup to cool until the next day. Or make and cool on the seventh day. On day 7: strain the vodka tincture with peel and pour on gift bottles. Pour in the same sugar syrup, mix. Before use: cool (better in the freezer) - optimally to viscose state. Limoncella can be stored for up to 2 years at room temperature (apparently, if it is not particularly successful). published
Source: buckwheatandspinach.com/limonchello/
