Homemade lemon liqueur based on zest and juice. Homemade Lemon Liqueur Recipe Lemon Cream Liqueur
It's no secret that there are different ways preparation of lemon liqueurs with vodka, alcohol or moonshine, which will not be difficult to bring to life at home.
In addition, craftsmen have managed to develop amazing, completely natural alternatives to almost every famous 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 technology.
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 amazes with its delicate, amazing taste and delights with a wonderful aroma, which quite strongly echoes the smell of milk-lemon caramel. This dessert drink is easy to drink and will certainly win the hearts of the beautiful half of humanity.
Required Ingredients
Lemon, tangerine and orange liqueur recipe
The cooking technology of this treat can hardly be called difficult to execute. In addition, the 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.
The finished alcohol turns out to be rich, aromatic, appetizing in the full sense of the word, and the taste has a tantalizing sweetness intertwined with subtle notes of charming sourness. The flavoring bouquet of this alcohol is best revealed when chilled.
Required Ingredients
Manufacturing sequence
Lemon, Lime and Grapefruit Liqueur Recipe
The presented version of a citrus liqueur made at home from lemon, lime and grapefruit will delight 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 never taste sugary 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 types. This version of citrus liquor can make a lot of delicious cocktails, this strong drink is especially successfully combined with vermouth and white wine.
Required Ingredients
Manufacturing sequence
Video of recipes for making lemon liqueur
Additionally, I want to draw your attention to others interesting recipes lemon liqueur that are worthy of mention and indispensable realization.
- Video # 1.
This video demonstrates the most curious method of preparing lemon liqueur, which includes boiling in a pan, then infusing, and after filtering the intoxicating drink.
- Video number 2.
Be sure to watch this video, as it shares a reliable and unique recipe for mint-citrus liqueur with orange and lemon peel.
It is with such interesting technologies that you can prepare lemon liqueur, which is not inferior in quality to branded products. I assure you that 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 do not be lazy to write why. Thank you for your attention and good luck in winemaking!
Lemon liqueur is a pleasant-tasting drink that has come to the taste of many residents not only in his homeland of Italy, but all over the world. Over the years since its creation, an incredible amount of limoncello recipes has appeared.
How to make lemon liqueur at home?
Making lemon liqueur at home is not difficult, you just need to choose a recipe you like and follow the instructions clearly. The recommendations below will allow even beginners to prepare a fragrant drink quickly, tasty and without hassle.
- When cutting off the zest, it is important not to grab the white layer, from which the drink will taste bitter.
- It is most convenient to cut the zest not with a knife, but with a special vegetable peeler.
- The amount of sugar in the recipes can be changed to your liking.
- Only high-quality alcoholic raw materials can produce a real tasty limoncello.
How to make limoncello at home?
The classic limoncello recipe allows you to prepare an aromatic drink that many will like. It should be served very chilled; for this, the drink can even be placed in the freezer before serving. Serve limoncello in tall glasses. It is believed that this drink, taken after meals, improves digestion.
Ingredients:
- lemons - 9-10 pcs.;
- alcohol - 600 ml;
- sugar - 500 g;
- water - 700 ml.
Preparation
- Peel off the zest from lemons with a thin layer and grind it.
- Pour in alcohol, close and insist for a week.
- The resulting tincture is filtered.
- Syrup is boiled from water and sugar and combined with tincture.
- Ready lemon liqueur is poured into containers, sealed, insisted for another week, and then served.
Creamy limoncello tastes more delicate than a drink prepared with classical technology... If you want the strength of the original product to be less, you can use vodka instead of alcohol, or simply reduce the volume of alcohol. This drink is in perfect harmony with desserts and fruits.
Ingredients:
- lemons - 8 pcs.;
- alcohol - 500 ml;
- granulated sugar - 1 kg;
- cream - 800 ml.
Preparation
- The zest is removed from the lemons, crushed, poured with alcohol and insisted for 7-10 days.
- In a saucepan, bring the cream to a boil, remove from the heat, add sugar and stir.
- The resulting syrup is cooled and combined with the strained tincture.
- Ready lemon cream liqueur is bottled and insisted in the cold for 10 days.
Limoncello cream liqueur - recipe
Creamy limoncello tastes very similar to creamy lemon drink... But in this case, milk is used instead of cream. You can store the cream liqueur in the cold for up to 6 months. The drink is served in chilled glasses with a volume of 30-40 ml. The liqueur itself is kept in the freezer by the native Italians before serving.
Ingredients:
- lemons - 10 pcs.;
- alcohol - 700 ml;
- whole milk - 2 liters;
- sugar -1 kg;
- half a vanilla pod.
Preparation
- The crushed zest is poured with alcohol and insisted for a week in a dark place.
- After that, the tincture is filtered.
- Syrup is boiled from milk and sugar with the addition of vanilla pod and cooled.
- The tincture is combined with syrup and stirred.
- The lemon cream liqueur is bottled and stored.
Limoncello with honey - recipe
Limoncello liqueur at home can be prepared not only on the basis of sugar, but also on the basis of honey syrup. Just so that honey does not lose its useful properties, it is advisable to dissolve it not in boiling water, but in slightly cooled boiled water. If desired, you can also add spices to the syrup to taste: vanilla or cinnamon.
Ingredients:
- alcohol 92% - 1.2 l;
- lemons - 1.8 kg;
- honey - 350 g;
- water - 1.5 l;
- lemon juice - 100 ml.
Preparation
- The crushed zest is poured with alcohol and insisted for 5 days.
- Boil water, cool it to about 60 degrees, add honey, lemon juice and stir.
- The strained tincture is mixed with syrup.
- Cooked for a couple of days, insist, and then serve.
Lemon alcohol can be prepared not only on the basis of the zest, but also the pulp. Thanks to this, the resulting drink will be a real storehouse of useful substances, especially a lot of vitamin C, which every organism needs so much. If it seems that the drink does not come out sweet, then you can dissolve the sugar in a small amount of liquid and stir in the bulk.
Ingredients:
- lemons - 5 pcs.;
- alcohol - 300 ml;
- granulated sugar - 300 g;
- water - 300 ml.
Preparation
- Remove the zest from one lemon and squeeze out the juice.
- Syrup is made from water, juice and sugar.
- The zest is also removed from the rest of the lemons, and the pulp is cut into cubes.
- Alcohol, syrup, lemon pulp and crushed zest are mixed.
- Close the container and insist in the cold for 5 days.
- After that, the lemon pulp liqueur is filtered and stored in the cold.
Lemon liqueur at home with vodka
Lemon liqueur with vodka turns out to be less strong than with alcohol. To do this, you need to use pure vodka without additives, alcoholic drink must be of exceptionally high quality. The amount of lemon juice added to the syrup can be adjusted independently, taking into account what taste you want to get in the original product.
Ingredients:
- lemons - 7 pcs.;
- vodka - 1 liter;
- sugar - 3 cups;
- water - 2.5 cups.
Preparation
- The crushed zest is poured with vodka and removed to a cool place for 10 days.
- The yellow tincture is filtered.
- Syrup is boiled from water and sugar, added to it lemon juice and cool.
- Combine both liquids and refrigerate for a month.
Homemade lemon liqueur on moonshine
Lemon liqueur, the recipe for which is presented below, is prepared a little differently from in Italy, but all because in this case, not alcohol or vodka, but moonshine is used as an alcoholic base. If it is of high quality and does not have an unpleasant, pungent smell, then the liqueur will come out delicious. The addition of cardamom and saffron add some zest to the drink.
Ingredients:
- lemons - 10 pcs.;
- moonshine - 1 liter;
- water - 300 ml;
- sugar - 500 g;
- cardamom, saffron - to taste.
Preparation
- Crushed zest is poured with moonshine and insisted for a week in a cool dark place, occasionally shaking the container.
- Syrup is boiled from sugar, spices and water, the juice of 2 lemons is poured.
- The tincture is filtered, mixed with aromatic syrup, poured into containers.
Homemade lemon liqueur can also be made on the basis. Such a drink will be very similar to the options using milk or cream, and it will definitely appeal to women and those who like sweet and delicate drinks. Sugar can not be added to the drink at all, but for those with a sweet tooth, adding granulated sugar to the syrup is quite acceptable.
Rinse the lemons well, and it is better to pour over boiling water so that the wax falls off, 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 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. In order for the zest to give away the 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 dissolves, 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 lids 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.
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:
- 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 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.
- 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. 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 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 from the 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. He keeps everything in himself 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 off 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 liquor from lemon and put 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, lemon juice is added to it and cooled. 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 will be able to choose the perfect lemon liqueur taste and prepare it. It is because of its versatility that Limoncello 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:
- 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.
- Pace. Limoncello should be drunk slowly, measuredly, as real Italians do. The drink is strong, but essential oil lemon allows you to feel less 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.
- 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 diluted form.
- 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 cook it again, following the recommendations as strictly as possible.
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. Admirers 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 Alfa alcohol;
- 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 held in the freezer.
It is not customary to eat lemon liqueur.