Limoncello is one of the most popular liqueurs in Italy. Limoncello is manufactured industrially and is produced by handicraft. Home, restaurant and other artisanal recipes of limoncello, as a rule, are unique.
The general idea of the recipe for the preparation of limoncello looks as follows: vodka neutral taste (or food alcohol mixed with water) insist on lemon peel with the addition of sugar. Thanks to the application in the technology of the preparation of limoncello infusion, the drink even has some useful properties by enriching the liquid alcohol base with substances passing from the lemon peel.
Limoncello is usually consumed as an aperitif, as a digestive (that is, during meals) or as a refreshing dessert drink, and as a component of various cocktails. Drinking limoncello taken in a cooled form of small tall glasses, pre-aged in the freezer (a standard serving of 45 ml). Sometimes in limoncello add ice.
In Russia and the post-Soviet space, the tradition of drinking limoncello is almost not common, yet this lemon liqueur is easy to make at home.
We'll tell you how to make lime choclo liqueur at home.
To implement any of the above recipes will require fresh ripe lemons, it is desirable that there was a special knife for cleaning vegetables, it is convenient to cut the zest (if the knife is not such, use a grater).
Lemoncello on food alcohol - recipe
Ingredients:
- lemons of medium size - 8-10 pcs .;
- food alcohol - 1 l;
- sugar - 200-800 g (as you like);
- water (better bottled dining room) - 1-1.5 liters.
Preparation
Lemons are usually sold, covered with wax film for better preservation, so you should pass them by boiling water and rinse thoroughly with hot water and then with cold water. We will discuss lemons with a clean napkin and gently cut from each peel with a vegetable knife. We put lemon zest into a glass container (for example, in a 3 liter jar) and pour alcohol. We close the container.
Cook the syrup, that is, completely dissolve the desired amount of sugar in boiling water, appearing when boiling white foam is collected. Boil the syrup for 3-5 minutes, then cool, at least, to a temperature of 60 ° C. Fill the syrup in a container with alcohol and lemon zest, stir and seal the container tightly. The container with the future limoncello is kept in a room with a positive temperature, preferably in the dark for 2-3 weeks. Once a day or two, shake the container for better mixing and infusion. We filter the finished limoncello through a strainer, it is ready for use (it is better, of course, to slightly cool the liqueur or add ice to it).
Limonchello enriched with vodka or moonshine - an alternative recipe
Ingredients:
- lemons - 8-10 pieces;
- vodka or quality purified moonshine (preferably double distillation of the fortress approaching vodka or slightly stronger) - 1 l;
- sugar - 200-500 g;
- water - 200-300 ml.
Preparation
Lemons are covered with boiling water, washed and dried with a napkin. We cut the lemon peel with a vegetable knife. We put the zedra in a glass container and fill it with vodka or moonshine.
Mix sugar with boiling water, try to completely dissolve it.
You can also lightly (just lightly) season limoncello with lime juice, vanilla or cinnamon, cardamom, saffron. For the cold season, you can add fresh limonized ginger root to the limoncello together with lemon peel.