EntranceHow to make lemon liqueur at home. How to make lemon liqueur Lemon liqueur recipe at home
A feast in Russia is traditionally not complete without alcoholic beverages. If twenty years ago only classic drinks stood on the table of a simple resident: moonshine, vodka, some inexpensive cognac and the same inexpensive wine, now holiday tables striking variety. One such drink is lemon liqueur.
For its amazing taste, the liquor is liked not only by the inhabitants of their native country - Italy, but also by people around the world. Over the years of its existence, many cooking options with different recipes have appeared. Many people prepare liquor at home, not only in order to save money, but also to get natural drink with a safe composition.
The recipe is quite simple, it is only important to follow the instructions exactly, and then even a beginner will be able to prepare a fragrant drink without much hassle. The main cooking recommendations are as follows:
- At the time of peeling the lemon, it is important not to touch the white layer, as it gives it a bitter aftertaste.
- It is better to cut the zest not with a knife, but with a potato peeler. Then the crust will turn out as thin as possible and the drink will be tastier.
- You can change the proportions of sugar as you wish, which is why it is good to prepare a drink at home.
Also very important is the alcoholic component of the drink. If it is of high quality, then limoncello will turn out to be of high quality and tasty.
Classic recipe
Lemon liquor limoncello is easy to make at home, the main thing is to follow the recommendations indicated in the recipe. There are several recipes for this. alcoholic drink. The first is the traditional lemon liqueur.
- 10 lemons;
- 600 ml of alcohol;
- half a kilo of sugar;
- 700 ml of boiled water.
The lemon peel is first peeled off and then crushed. Next, alcohol is added to the resulting mixture, which is infused for a week. After 7 days, the resulting liquid must be filtered.
Strained tincture is combined with syrup, boiled from water and sugar. The finished liquid is poured into containers, infused for another 7 days, and after that the drink can be put on the festive table.
Creamy and creamy
If a person prefers alcohol over delicate flavors, then the best choice for him - creamy limoncello. To prepare it you will need:
- 8 lemons;
- half a liter of alcohol;
- kilogram of sugar;
- 800 milliliters of cream.
- 8 lemons;
- half a liter of alcohol;
- kilogram of sugar;
- 800 milliliters of cream.
Peel the lemon, finely chop. Alcohol is added to the crushed raw materials, left to infuse for 7 to 10 days. The cream is boiled, then removed from the heat, sugar is added and stirred. The resulting syrup is cooled and combined with strained tincture. The finished liquid is bottled, in which it is infused for 10 days in the cold, and after that the drink can be consumed.
The next type of liquor - cream - resembles cream, but it can be stored longer. To prepare it you need:
- 10 lemons;
- 700 ml of alcohol;
- 2 liters of boiled milk;
- kilogram of sugar;
- half a vanilla pod.
- 10 lemons;
- 700 ml of alcohol;
- 2 liters of boiled milk;
- kilogram of sugar;
- half a vanilla pod.
Peeled and finely chopped zest is poured with alcohol and infused for 7 days in a place inaccessible to sunlight. After that, the liquid is filtered. Syrup is boiled from milk and sugar with the addition of a vanilla pod. It is cooled, after which the tincture of zest and alcohol is combined with syrup, stirred. Liquor is poured into containers. This type of limoncello is served in chilled glasses with a volume of 40 ml.
With honey and citrus pulp
The drink can also be prepared on the basis of honey syrup. Honey is recommended to be dissolved in cold boiled water so that it retains its beneficial features. You can also add vanilla or cinnamon. To prepare limoncello with honey you need:
- one and a half liters of 92% alcohol;
- 16 lemons
- 350 grams of honey;
- 1.5 liters of boiled water;
- 100 ml lemon juice.
The zest is crushed, poured with alcohol and infused for 5 days. The water is boiled, then cooled to 60 degrees. Add honey and lemon juice to it. Strained tincture of alcohol and lemon is mixed with syrup. This liquid is infused for about two days, and then it is considered ready for use.
Lemon liqueur can also be made from the pulp of citrus fruits. He keeps everything useful material original product. To make lemon liqueur at home, you need:
- 600 grams of lemons;
- 300 ml of alcohol;
- 300 grams of sugar;
- 300 ml of water;
- 600 grams of lemons;
- 300 ml of alcohol;
- 300 grams of sugar;
- 300 ml of water;
Take 1 lemon. It is necessary to remove the zest from it and squeeze out the juice. Syrup is made from water, juice and sugar. From other lemons, it is also necessary to remove the zest, and cut their flesh into cubes. Alcohol, syrup and lemon pulp are mixed with finely chopped zest. The container with the liquid is closed and infused for 5 days in the freezer. After that, the drink is filtered and put into the freezer. You can at any time get ready-made homemade lemon liqueur and put it on the festive table.
On vodka and moonshine
Liquor is also prepared on vodka. Such a drink is stronger than simple alcohol. To make lemon liqueur at home on vodka, you need:
- 7 lemons;
- a liter of good quality vodka;
- 3 cups of sugar;
- 3 glasses of water.
Finely chopped zest is poured with vodka and put in the freezer for 10 days. Then the resulting tincture is filtered. Syrup is boiled from water and sugar, it is added lemon juice and chill. Both liquids are combined and put in the freezer for 30 days. After a month, the drink can be put on the table.
Also, lovers of strong drinks prepare liquor on moonshine. In the recipe for such a drink, moonshine is used instead of vodka. Those who like a tart taste can add cardamom and saffron. To prepare this tincture you need:
- one and a half kilograms of lemons;
- 1 liter of moonshine;
- 300 ml of water;
- half a kilo of sugar
- cardamom and saffron on the eye.
Finely chopped zest must be poured with moonshine. Such a drink should stand for a week in a place inaccessible to sunlight, and periodically it must be shaken. The juice squeezed from two lemons is poured into a syrup of sugar, water and spices. Then it remains to combine this mixture with the liquid. After that, the drink is ready to drink.
Limoncello on condensed milk
Finally, for lovers of very sweet drinks, you can make liqueur with condensed milk. For this you need:
- 5 lemons;
- 400 ml of alcohol;
- 400 ml of condensed milk;
- 300 ml of boiled water;
- sugar to taste.
Lemon zest is finely cut, poured with alcohol, infused from a week to 10 days. Condensed milk is mixed with water, brought to a boil and then cooled. This tincture is filtered, mixed with the prepared syrup, infused for about a week, and after that the liquor can be put on the festive table.
Thus, each person will be able to choose perfect taste lemon liqueur and prepare it. It is with its versatility that limoncello attracts lovers of strong drinks and is liked by many people.
The traditional use is considered to be taken in frozen glasses. The drink itself must also be pre-cooled in the freezer. This approach is explained characteristic features product. Frost eliminates bitterness, which is undesirable. Other Traditional Requirements:
- Temperature indicators. The bottle should be placed in the freezer along with the glasses. If good quality alcohol has been used, the drink should not turn into ice. But it is better to keep the condition of the fluid under control and check it regularly.
- Pace. Limoncello should be drunk slowly, measuredly, as real Italians do. The drink is strong, but the essential oil of lemon makes you feel less of this fortress, as well as low temperature. Liquor is drunk in small sips, holding in the mouth for a few seconds. Thanks to this, it will convey the fullness of taste and heat up a little. Spreading over the tongue, it will come into contact with all taste buds.
- Time of receipt. It's a digestif classic version, that is, a drink that is usually served after a meal. It is believed that he is able to improve its absorption. It can play the role of an aperitif. It is allowed to serve it in a diluted form.
- Combination. Liquor is not eaten. But if you really want to eat something, it is better to give preference to dark dark chocolate and fruits.
To enjoy the taste of limoncello, it is not necessary to create intricate cocktails. There are simple mixtures when liquor is combined with vodka and mint. Be that as it may, you should not rush to conclusions after the first tasting. There is always a possibility of making a mistake during the first preparation. If for some reason you didn’t like the taste of the finished drink, it makes sense to go through the recipe again and try to cook it again, following the recommendations as strictly as possible.
Citrus drinks are distinguished by high aroma and bright, sunny color.
Most often, not only pulp and juice are used, but also lemon peel. Sometimes only the peel is taken for cooking. In Italy, one of the most popular local drinks is made from it -.
Limonovka liqueur recipe
To get a highly concentrated product, you can take a larger amount of zest (from 6–8 lemons) and let the fruit-alcohol mixture stand warm for a day, and sugar syrup add just before filtering and bottling. In any case, only the yellow part of the skin is used, the fruits are thoroughly washed and doused with boiling water before cooking.
Ingredients
Lemon - 3 pcs.
Sugar - 1 kg
Water - 0.5 l
Alcohol - 1 l
Cooking method
Peel removed from lemons, cut into thin strips or cubes, pour into a glass vessel, pour in alcohol.
Mix water and sugar, brew syrup, wait for cooling, carefully add to the fruit mass, stirring constantly.
Seal the jar with a lid and leave the mass to brew for 1 month.
Mix the drink well, filter, distribute into small bottles.
Classic lemon liqueur
The number of fruits depends on the size: if large - 1-2 pieces are enough, small ones need more. Wash and blanch fruits first.
Ingredients
Lemon - 1-4 pcs.
Water - 0.6 l
Vodka - 0.5 l
Sugar - 300 g
Cooking method
Cut and chop the upper (yellow) part of the lemon peel, put in a bowl and pour in the vodka.
Squeeze the juice from the fruit pulp, add to the crusts.
Leave the mass to infuse for 2 weeks, filter.
Boil thick sugar syrup, wait for cooling, strain and combine with tincture.
Pour into small vessels, seal tightly, let it brew for another 2 weeks.
Liqueur recipe "Lemon-coffee"
It is better to take one large fruit, otherwise you will need 2-3 small ones.
Ingredients
Vodka - 0.7 l
Lemon - 1 pc.
Coffee beans - 33 pcs.
Cooking method
Wash the lemon well, cut 33 holes in it and put coffee beans inside.
Place the fruit in a jar, fill it with vodka, seal with a lid, leave to infuse for 33 days.
Drain the liquid, filter, pour into a prepared vessel. Ready.
lemon ratafia
The drink is otherwise called "fruit vodka". If desired, the amount of sugar and water is reduced by 2 times to get a less sweet product.
Ingredients
Lemon - 5 pcs.
Sugar - 0.5 kg
Water - 0.5 l
Alcohol - 1 l
Cooking method
Cut the lemon peel into strips, pour into a jar, pour in alcohol.
brew thick syrup from water and sugar, after cooling, stirring, add it to the fruit infusion.
Cover the vessel with a lid, let the mass soak for about 1 month.
Stir again, strain and pour into small bottles.
The famous Italian liqueur "Limoncello" has long become popular all over the world. The history of its origin is rather confusing, covered with myths and legends. According to one version, it was prepared by fishermen from southern Italy. They drank it in the early hours of the morning so as not to suffer from the cold sea air. According to another version, such a liqueur was prepared in monasteries and seasoned with various pastries.
By the beginning of the 20th century, it was cooked in many families in southern Italy and served as a digestif to especially respected guests. In 1988, entrepreneur M. Canale registered trademark"Limoncello". Fans of this liquor believe that only lemons grown in southern Italy make real limoncello, but at home you can cook very delicious liquor from those lemons that are in the distribution network. After all chemical composition of these fruits is not strongly dependent 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 l of good vodka, preferably from Alpha alcohol;
- 5-6 lemons;
- 300 ml of water;
- 300 g sugar.
Preparation of lemon liqueur
1. Pour lemons hot water for 2-3 minutes, then wash and dry well.
2. Using a knife or vegetable peeler, cut the zest as thinly as possible. To prepare limoncello, only a thin top layer of zest is required, neither the body of the lemon nor its juice is used to prepare this liquor.
3. Transfer the zest to a jar and fill with vodka. The jar must be placed in a dark place and kept at room temperature for three days. Instead of vodka, you can use homemade moonshine good quality.
4. Pour water into a saucepan and add sugar, the syrup only needs to be heated, but not boiled.
5. Strain the vodka infused with zest, squeeze it well and put it into syrup.
6. When the syrup has cooled down, it must be filtered and squeeze the zest well again. It can be used to make muffins and lemon pies.
7. Combine the syrup with vodka and leave it still for two days in the refrigerator.
Drink Limoncello liqueur well chilled. Pour it into glasses, which are also held in the freezer.
Snacking lemon liqueur is not accepted.
Rinse the lemons well, but rather pour boiling water over them so that the wax is behind, and then rub them with a dense, rough cloth. Then remove the zest: you need to remove only the yellow part of it, without the white subcutaneous (albedo), which gives bitterness. The easiest way to do this is with a potato peeler or a sharp vegetable knife. You can also use a small grater.
Put the zest in a jar of a suitable volume, fill it with high-quality grain alcohol, then close the jar tightly and leave to infuse in a dark, cool place. In order not to get confused with the terms on the bank, write the date.
It is recommended to insist the zest on alcohol for 3 to 20 days. As practice shows, after a week of maceration, nothing new happens with lemon essence, so it makes no sense to delay this stage. To give the zest essential oils completely, the contents of the jar should be mixed every day by shaking.
When the alcohol turns yellow lemon peel turns pale and brittle, strain the tincture through a sieve or several layers of gauze into a clean container with an airtight lid. You can start making syrup.
In a saucepan, mix water and sugar, heat over medium heat, stirring constantly, until sugar is completely dissolved. Once the sugar has dissolved, remove the syrup from the heat and let it cool until 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 lids and leave in a cool, dry place away from sunlight for 30-40 days to rest. Now the liqueur can be stored in the refrigerator or freezer and enjoy its fresh, bright lemon taste.
It's no secret that there are different ways preparation of lemon liqueurs on vodka, alcohol or moonshine, which is not difficult to implement at home.
In addition, craftsmen have managed to develop amazing, completely natural alternatives to almost every known citrus liqueur: Orange Curasao, Ciemme Limoni, Grand Marnier, Van Der Hum, Paradise triple sec, Lõunamaine and so on.
So why, one wonders, 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 dive into the study step by step instructions 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 impresses with its delicate, amazing taste and delights with a wonderful aroma, quite strongly reminiscent of the smell of milk-lemon caramel. This dessert drink is easy to drink and will certainly win the hearts of the fair half of humanity.
Required Ingredients
Liquor recipe based on lemon, mandarin and orange
The technology for preparing this treat can hardly be called difficult to perform. In addition, a set of its components is cheap and affordable, since all components can be purchased at any supermarket.
However, in order for a citrus drink to turn out to be really tasty and not inferior in its tasting characteristics to branded products, be sure to choose high-quality, proven vodka of the highest quality.
Ready alcohol turns out to be rich, fragrant, appetizing in the full sense of the word, and tantalizing sweetness is felt in the taste with subtle notes of charming sourness intertwined. The flavor bouquet of this alcohol is best revealed in a chilled form.
Required Ingredients
Manufacturing sequence
Recipe for liqueur based on lemon, lime and grapefruit
The presented version of the citrus liqueur, made at home from lemon, lime and grapefruit, will be madly in love with 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 are never cloying in taste and perfectly complement any dessert table.
The presented technology allows independent regulation of the amount of citrus fruits, as well as the addition of other species. This version of citrus liquor can be made into a mass delicious cocktails, this strong drink is especially well combined with vermouth and white wine.
Required Ingredients
Manufacturing sequence
Video recipes for making lemon liqueur
In addition, I want to draw your attention to others interesting recipes lemon liqueur, which are worthy of mention and indispensable implementation.
- Video #1.
This video demonstrates a curious technique for making lemon liqueur, which involves boiling in a pan, then steeping, and then filtering the intoxicant.
- Video #2.
Be sure to watch this video because it contains craftsman shares reliable and unique recipe mint-citrus liqueur with orange peel and lemon.
Using such interesting technologies, you can make lemon liqueur, which 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 the most, and feel free to write why. Thank you for your attention and good luck in winemaking!