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

A feast in Russia is traditionally not complete without alcoholic beverages. If twenty years ago only classic drinks were on the table of an ordinary resident: moonshine, vodka, some kind of inexpensive cognac and the same inexpensive wine, now holiday tables amaze with variety. One of these drinks is lemon liqueur.

For his amazing taste liqueur 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 have appeared with various recipes. Many people prepare liqueur at home not only in order 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 fragrant drink without much hassle. The main cooking tips are as follows:

  1. When cutting the zest from a lemon, it is important not to touch the white layer, as it gives it a bitter taste.
  2. It is better to cut off 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.
  3. You can change the proportions of sugar as you wish, which is why it is good to prepare a drink at home.

The alcoholic component of the drink is also very important. If it is of high quality, then 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 indicated in the recipe. There are several recipes for this alcoholic beverage... The first is traditional lemon liqueur.

  • 10 lemons;
  • 600 ml of alcohol;
  • a pound of sugar;
  • 700 ml of boiled water.

Lemon peel is first peeled off and then crushed. Further, 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 a 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 to drink more delicate tastes, then the best choice for him is creamy limoncello. To prepare it you will need:

  • 8 lemons;
  • half a liter of alcohol;
  • a kilogram of sugar;
  • 800 milliliters of cream.

  • 8 lemons;
  • half a liter of alcohol;
  • a kilogram of sugar;
  • 800 milliliters of cream.

Peel the lemon and chop finely. Alcohol is added to the crushed raw materials, left to infuse from 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 then 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 of alcohol;
  • 2 liters of boiled milk;
  • a kilogram of sugar;
  • half a vanilla pod.

  • 10 lemons;
  • 700 ml of alcohol;
  • 2 liters of boiled milk;
  • a 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 that, the liquid is filtered. Syrup is cooked from milk and sugar with the addition of vanilla pod. It is cooled, after which the tincture of zest and alcohol is combined with the syrup and stirred. Liquor is poured into containers. This kind of limoncello is served in chilled 40 ml glasses.

With honey and citrus pulp

The drink can also be prepared with honey syrup. It is recommended to dissolve honey in cold boiled water so that it retains its beneficial features... The addition of vanilla or cinnamon is also allowed. 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, filled 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 then it is considered ready for use.

Lemon liqueur can also be made from citrus pulp. It keeps everything in itself 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. Other lemons should also be peeled and 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 that, the drink is filtered and put into the freezer. You can get ready-made homemade lemon liqueur at any time and put it on the festive table.

On vodka and moonshine

Liqueur is also prepared with vodka. This drink turns out to be stronger than with plain alcohol. To make lemon liqueur at home using 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 into the freezer for 10 days. Then the resulting tincture is filtered. Syrup is cooked from water and sugar, it is added lemon juice and cool. Both liquids are combined and put into the freezer for 30 days. After a month, the drink can be put on the table.

Also, lovers of spirits prepare liquor on moonshine. In the recipe for such a drink, moonshine is used instead of vodka. Lovers tart taste can add cardamom and saffron. To prepare such a tincture, you must:

  • one and a half kilograms of lemons;
  • 1 liter of moonshine;
  • 300 ml of water;
  • a pound of sugar
  • cardamom and saffron by eye.

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

Limoncello with condensed milk

Finally, for lovers of very sweet drinks, you can prepare condensed milk liqueur. This requires:

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

Lemon zest is finely cut, filled with alcohol, infused from a week to 10 days. Condensed milk is mixed with water, brought to a boil and then cooled. Such a tincture is filtered, mixed with the prepared syrup, it is infused for about a week, and after that the liqueur can be put on the festive table.

Thus, each person can choose the perfect lemon liqueur taste and prepare it. It is precisely its versatility that attracts lovers of spirits and is popular with 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 by the characteristic features of the product. Frost removes bitterness that is undesirable. Other traditional requirements:

  1. 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 to ice. But it is better to keep the condition of the fluid under control and check it regularly.
  2. Pace. Limoncello should be drunk slowly, measuredly, as real Italians do. The drink is strong, but lemon essential oil allows you to feel less of this strength, as well as low temperature... The liquor 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 over the tongue, it will come into contact with all taste buds.
  3. Time of receipt. This is a digestive classic version, that is, a drink that is usually served after a meal. It is believed to be able to improve its absorption. He can play the role of an aperitif. It is allowed to supply it in a diluted form.
  4. Combination. They don't eat liquor. But if you really want to eat something, it is better to give preference to dark bitter chocolate and fruits.

You don't have to create sophisticated cocktails to enjoy the taste of limoncello. There are simple mixtures where liqueur is combined with vodka and mint. Be that as it may, do not rush to conclusions after the first tasting. The probability of making a mistake during the first preparation always occurs. 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 prepare it again, following the recommendations as strictly as possible.

    Rinse the lemons well, or rather pour boiling water over them to release the wax, and then rub them with a dense, rough cloth. Then remove the zest: you only need to remove the yellow part of it, without the white subcutaneous tissue (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 fine grater.

    Put the zest in a jar of a suitable size, fill it with high-quality grain alcohol, then close the jar tightly and leave to infuse in a cool dark 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 from 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 with this stage. To give the zest essential oils completely, the contents of the jar must be mixed with shaking every day.

    When the alcohol turns yellow and the 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 preparing the syrup.

    In a saucepan, mix water and sugar, heat over medium heat, stirring constantly, until the sugar is completely dissolved. When the sugar has dissolved, remove the syrup from the heat and cool to room temperature. Add it to the lemon macerate and mix thoroughly. The liquor will become cloudy. Do not be alarmed, this is how it should be - essential oils were emulsified, that is, they were 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").

    Transfer homemade limoncello to clean, sterile bottles with airtight seals and let rest in a cool, dry place away from sunlight for 30-40 days. The liqueur can now be stored in the refrigerator or freezer and enjoy its fresh, vibrant lemon flavor.

Citrus drinks are distinguished by their 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 they make one of the most popular local drinks – .

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 sit warm for a day, and sugar syrup add just before filtration and filling. In any case, only the yellow part of the skin is used, the fruit is thoroughly washed and poured over with boiling water before cooking.

Ingredients

    Lemon - 3 pcs.

    Sugar - 1 kg

    Water - 0.5 l

    Alcohol - 1 l

Cooking method

    Cut the peel removed from the lemons into thin strips or cubes, pour into a glass vessel, pour in the alcohol.

    Mix water and sugar, brew the syrup, wait until it cools down, carefully add to the fruit mass, stirring constantly.

    Seal the jar with a lid and leave the mixture to infuse for 1 month.

    Stir the drink well, filter, distribute in small bottles.

Classic lemon liqueur

The amount of fruits depends on the size: if large - 1-2 pieces are enough, small ones need more. Wash and scald the fruits.

Ingredients

    Lemon - 1-4 pcs.

    Water - 0.6 l

    Vodka - 0.5 l

    Sugar - 300 g

Cooking method

    Cut and chop the top (yellow) part of the lemon peel, put in a bowl and pour in the vodka.

    Squeeze the juice from the fruit pulp and add to the crusts.

    Leave the mass to infuse for 2 weeks, filter.

    Boil the thick sugar syrup, wait until it cools, strain and combine with the tincture.

    Pour into small vessels, seal tightly, let it brew for another 2 weeks.

Lemon-coffee liqueur recipe

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 thoroughly, cut 33 holes in it and put the coffee beans inside.

    Place the fruit in a jar, fill it with vodka, seal with a lid, leave to infuse for 33 days.

    Strain the liquid, filter, pour into a prepared vessel. Ready.

Lemon ratafia

The drink is also called "fruit vodka". If desired, the amount of sugar and water is halved to obtain 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.

    To brew thick syrup from water and sugar, after cooling, stirring, introduce it into the fruit infusion.

    Cover the vessel with a lid, let the mass saturate for about 1 month.

    Stir again, strain and pour into small bottles.

The famous Italian liqueur "Limoncello" has long been popular all over the world. The history of its origin is rather confusing, steeped 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 a liqueur was prepared in monasteries and was used to season various pastries with it.

By the beginning of the twentieth 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 the Limoncello trademark. Fans of this liqueur believe that only lemons that have grown in southern Italy make a real limoncello, but at home you can make a delicious liqueur from those lemons that are in the trade network. After all chemical composition these fruits are not very 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 liters of good vodka, preferably from alcohol "Alpha";
  • 5-6 lemons;
  • 300 ml of water;
  • 300 g of sugar.

Making lemon liqueur

1. Pour lemons with hot water for 2-3 minutes, then wash and dry well.


2. Cut the zest as thin as possible with a knife or peeler. To prepare limoncello, only a thin top layer of zest is required, neither the body of the lemon, nor its juice are used to prepare this liqueur.


3. Transfer the zest to a jar and fill it with vodka. The jar must be placed in a dark place and kept at room temperature 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 the zest, squeeze it well and put in the syrup.


6. When the syrup has cooled, strain it and squeeze the zest well again. It can be used to make muffins and lemon tarts.
7. Combine the syrup with vodka and leave in the refrigerator for two days.
The Limoncello liqueur is drunk well chilled. Pour it into glasses, which were also kept in the freezer.

It is not customary to eat lemon liqueur.