How to make limoncello (Italian limoncello) knows every Italian. Especially love this sweet liquor in the south of the country, the islands of Capri, Sicily, Sardinia. A real limoncello is prescribed by the classical recipe for about 3 months. However, the entire process of preparing limoncello at home will take no more than 2 weeks. Liqueur, in fact, is a tincture on lemon peel, so it contains a lot of vitamin C. And, therefore, this frozen ray of sun in your glass will become not only a nectar for the soul, but also a balm for the body.
Lemoncello at home - recipe
How to make limoncello? The basis of our future liquor is, of course, lemons. To their choice we approach responsibly - we buy only from a trusted seller. You need bright yellow, smooth, ripe, fragrant, thin-skinned lemons.
Ingredients:
- lemon - 6-10 pieces. (depends on the size);
- ethyl alcohol (wine) food 96% - 500 ml;
- sugar - 500 g;
- water 650 ml.
Preparation
Lemons carefully (do not hesitate to rub them with a washcloth for dishes), wipe with a towel. With a very sharp knife or special cleaning cloth (called a saw blade), remove the top yellow layer. It is there that contain essential oils that give the limoncello a signature taste and aroma. White fibers are trying not to hurt, they will add unnecessary bitterness to the liquor. Thus, you need to adjust approximately 150 grams of peel.
Cleaned lemons placed in a sealed packaging and hiding in the refrigerator. We will not need them any more. Let them on fresh with ice or bake a lemon cake. And you can add lemon juice to the finished liquor, if you do not like very sweet drinks. In each Italian restaurant, your recipe for making limoncello with its own unique taste. So do not be afraid to experiment.
The zest is placed in a jar, filled with alcohol and tightly closed with a lid. Be careful, do not forget that alcohol is easily ignited! On the jar glue the label with the date of pouring and leave in a dark, cool (fireproof) place. Everything, time has gone. It takes 5-10 days - the longer, the better. And, not to be bored, every day you can shake the jar.
After the term, cook the syrup. To do this, pour the sugar into the pan, pour it with boiled water and put it on a slow fire, stirring until the sugar is completely dissolved. Cool the syrup to room temperature. We open the tincture with the tincture and strain it well through a sieve. To prevent the alcohol from evaporating, immediately pour in the syrup, mix and, using a funnel, pour on the beautiful bottles. Close tightly, and in the same dark closet for another five days, insist.
Doterpeli? But that is not all! We put the finished liquor in the freezer and, about a day later, the homemade limoncello will cool down to the desired temperature.
Limoncello should be drunk from small high stacks, which are previously kept in the freezer compartment, so that the walls are covered with a thin layer of ice. Sometimes ice is added to the liqueur itself. Usually in restaurants this drink is served after a meal, but at home you can drink lemoncello whenever you want. Only do not overdo it, the strength of liquor is about 40%!
To the question of degrees. Alcohol is freely available only in the regions of the Far North. Those who are not lucky enough to make friends among pharmacists and doctors will help it - the native Russian vodka.
Lemoncello on vodka
Ingredients:
- lemon - 10 pieces;
- vodka - 1 bottle (750 ml);
- water - 3,5 items;
- sugar - 2,5st.
Preparation
How to make limoncello on vodka? Just like on wine alcohol. We clean lemons, insist, filter. We cook syrup, but we put less water and sugar than in the previous recipe. Mix, cool, and use (only in good company!).