Lemon liqueur with milk. Lemon liqueur - the simplest and most understandable recipes for making a drink at home. How to make lemon liqueur at home

Among the Italians it is known as "" and is considered almost national by many 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. Main ingredient– lemon, is quite accessible today for every resident of our country. In order for the drink to be of 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 a little later they add sugar syrup.

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;
IN glass jar add lemon zest and pour 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, which are brought to a boil and simmered over low heat 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.

One of the most aromatic liqueurs that will not leave citrus lovers indifferent. A simple recipe and natural ingredients make this dessert drink a welcome guest during any feast. We will look at how to make lemon liqueur at home using proven technology.

The Italian version of lemon liqueur is called Limoncello. It is obtained by infusing the zest (the yellow part of the peel) in alcohol, followed by the addition of sugar syrup. published on the site before. However, many did not like the excessive sweetness and harsh aftertaste. The homemade lemon liqueur presented here with zest and juice is milder in taste and not cloying.

Ingredients:

lemons – 3 pieces (medium);
alcohol 96% – 500 ml;
sugar – 550 grams;
water – 0.5 liters;
ginger, mint - optional.

I advise you to use only ripe yellow lemons with thin peel for liqueur. Alcohol can be replaced with vodka, but then instead of a drink with a strength of 36 degrees, you will get a liqueur containing 18-20 degrees. The strength can be increased by increasing the amount of vodka added - without losing taste by a maximum of 30%. It is impossible to significantly reduce the proportion of water, otherwise it will be difficult to cook the syrup. Another option is to use strong moonshine (70-85%).

Lemon liqueur recipe

1. Scald the lemons with boiling water, then rinse in running water and wipe dry with a clean towel to remove the preservative from the surface.

2. Using a sharp knife or a special potato peeler, remove the zest from the lemons - the upper yellow part. There should be no white pulp left on the resulting zest, otherwise the finished liqueur will be bitter.

An easy way to carefully cut the zest

3. Squeeze juice from peeled lemons.

4. Add zest, lemon juice and alcohol (vodka, moonshine) to a glass container. If desired, add a few mint leaves or a piece of ginger root, which will add original flavor notes to the drink. Stir and seal tightly.

5. Place the bottle in a dark, warm place for 10 days. It is advisable to shake the container once a day.

6. Filter the resulting tincture through 2 layers of gauze or a cotton napkin. Squeeze out the zest well.

7. Boil the sugar syrup (mix water and sugar in a saucepan, bring to a boil, cook over low heat for 5 minutes, skimming off the foam) and cool it to room temperature.

8. Mix syrup with lemon tincture.

9. Pour the resulting liqueur into bottles. To improve the taste, I recommend keeping the drink for 5-7 days in a cool, dark place.

Shelf life – up to 5 years if stored away from direct sunlight. Strength (alcohol) – 34-37%. If sediment appears at the bottom, filter the drink through cotton wool.

The most important thing is to serve well chilled (3-5°C). Any dessert dishes are suitable for appetizers.

The Italian lemon liqueur Limoncello is prepared in approximately the same way; the vodka-based recipe is shown in the video.

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 in order to suffer less from the cold sea air. According to another version, such liqueur was prepared in monasteries and flavored various baked goods with it.

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 very delicious liqueur from those lemons that are available in the retail chain. After all chemical composition These fruits do 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 lemons hot water for 2-3 minutes, then wash well and dry.

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.

A feast in Russia is traditionally not complete without alcoholic beverages. If twenty years ago on the table of an ordinary resident there were only classic drinks: moonshine, vodka, some inexpensive cognac and equally inexpensive wine, now festive tables amazes with variety. One such drink is lemon liqueur.

For its amazing taste, liqueur is liked not only by residents of its native country - Italy, but also by people all over the world. Over the years of its existence, many cooking options with different recipes have appeared. Many people prepare liqueur at home not only to save money, but also to obtain a 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 flavorful drink without much hassle. The main recommendations for preparation are the following:

When cutting the zest from a lemon, it is important not to touch the white layer, as it gives it a bitter taste.
It is better to cut the zest not with a knife, but with a potato peeler. Then the crust will be as thin as possible and the drink will be tastier.
You can change the proportions of sugar as you wish, which is why it’s good to prepare the drink at home.

The alcoholic component of the drink is also very important. If it is of high quality, then the limoncello will turn out to be of high quality and tasty.

Classic recipe

Limoncello lemon liqueur is easy to make at home, the main thing is to follow the recommendations in the recipe. There are several recipes for this alcoholic drink. The first is a traditional lemon liqueur.

10 lemons;
600 ml alcohol;
half a kilo of sugar;
700 ml boiled water.

The lemon zest is first peeled 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.

The strained tincture is combined with syrup made from water and sugar. The finished liquid is poured into containers, infused for another 7 days, and after that the drink can be placed on the festive table.

Creamy and creamy

If a person prefers alcohol more delicate flavors, That 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.

Lemon is peeled and finely chopped. Alcohol is added to the crushed raw materials and 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 the strained tincture. The finished liquid is poured into bottles, in which it is infused for 10 days in the cold, and after that the drink can be consumed.

The next type of liqueur - cream - resembles cream, but it can be stored longer. To prepare it you need:

10 lemons;
700 ml alcohol;
2 liters of boiled milk;
kilogram of sugar;
half vanilla pod.

10 lemons;
700 ml alcohol;
2 liters of boiled milk;
kilogram of sugar;
half a vanilla pod.

The peeled and finely chopped zest is poured with alcohol and infused for 7 days in a place inaccessible to sunlight. After this, the liquid is filtered. Syrup is made 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 the syrup and stirred. The liquor is poured into containers. This type of limoncello is served in chilled 40 ml glasses.

With honey and citrus pulp

The drink can also be prepared using honey syrup. It is recommended to dissolve honey 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. Honey and lemon juice are added to it. The strained tincture of alcohol and lemon is mixed with syrup. This liquid is infused for about two days, and after that it is considered ready for use.

Lemon liqueur can also be made from citrus pulp. He keeps everything inside useful material original product. To make lemon liqueur at home, you need:

600 grams of lemons;
300 ml alcohol;
300 grams of sugar;
300 ml water;

600 grams of lemons;
300 ml alcohol;
300 grams of sugar;
300 ml 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. Other lemons must also be zested and their pulp cut into cubes. Alcohol, syrup and lemon pulp are mixed with finely chopped zest. The container with the liquid is closed and infused in the freezer for 5 days. After this, the drink is filtered and put in the freezer. You can take out ready-made homemade lemon liqueur at any time and put it on the holiday table.

On vodka and moonshine

The liqueur is also prepared with vodka. This drink turns out to be stronger than simple alcohol. To make lemon liqueur at home using vodka, you need:

7 lemons;
a liter of good quality vodka;
3 cups 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 made from water and sugar, lemon juice is added to it and cooled. Both liquids are combined and placed in the freezer for 30 days. After a month, the drink can be put on the table.

Also amateurs strong drinks prepare liqueur using moonshine. The recipe for this drink uses moonshine 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 water;
half a kilo of sugar
cardamom and saffron by eye.

Finely chopped zest must be poured with moonshine. Such a drink should stand for a week in a place inaccessible to sunlight, and should be shaken periodically. The juice squeezed from two lemons is poured into a syrup of sugar, water and spices. All that remains is to combine this mixture with the liquid. After this, the drink is ready to drink.

Limoncello with condensed milk

Finally, for lovers of very sweet drinks, you can prepare liqueur with condensed milk. To do this you need:

5 lemons;
400 ml alcohol;
400 ml condensed milk;
300 ml boiled water;
sugar to taste.

Lemon zest is finely chopped, poured with alcohol, and infused for 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 liqueur can be placed on the festive table.

Thus, each person will be able to choose the ideal taste of lemon liqueur and prepare it. It is precisely because of its versatility that limoncello attracts lovers of strong drinks and is liked by many people.

The traditional method of consumption is to take it in frozen glasses. The drink itself must also be pre-cooled in the freezer. This approach is explained by the characteristic features of the 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 was 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 lemon essential oil makes you feel less of this strength, as does the low temperature. The liqueur is drunk in small sips, holding it in the mouth for a few seconds. Thanks to this, it will convey the fullness of the taste and heat up a little. Spreading across 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 it can improve its absorption. It can play the role of an aperitif. It may be served in diluted form.
Combination. Liquor is not taken as a snack. But if you really want to eat something, it is better to give preference to dark dark chocolate and fruit.

You don't have to create fancy cocktails to enjoy the taste of limoncello. Eat simple mixtures, when the liqueur is combined with vodka and mint. Be that as it may, you should not rush to conclusions after the first tasting. There is always the possibility of making a mistake during the first preparation. If for some reason you don’t like the taste of the finished drink, it makes sense to go through the recipe again and try to make it again, following the recommendations as strictly as possible.