Italian Limoncello liqueur at home

The taste invites you to cook Limoncello liqueur at home. Italian liqueur Limoncello popular not only in his homeland, he is known all over the world. Thanks to the simple recipe and commonly available ingredients, even novice cooks can successfully prepare this drink.

See also: Preparation of Lviv cheese:

Lemons are the basis of our future liqueur. The quality of the drink depends on their quality. It is better to choose yellow, ripe, fragrant, thin-skinned, of the same size.

Dry the lemons washed with water. Remove the peel with a sharp knife. Cut the lemons in half and squeeze the juice. Place zest, juice and alcohol in a glass bottle. We leave the bottle to infuse in a cool, dark room for 30 days.

After 30 days, the contents of the bottle are filtered through a clean cotton napkin.

We cook syrup from water and sugar. We are cooling. Combine syrup with filtered lemon extract.

The finished mixture is poured into bottles, the mixture will become a liqueur after at least 20-30 days.

Experts advise to cool the finished liqueur (about 36 degrees) very well in the freezer before serving it and serve it as an aperitif or digestif, you can add ice.

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