Liqueur lemon cream recipe. homemade lemon liqueur recipe

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 festive tables are striking in 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 to save money, but also to get 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 recommendations are as follows:

1. At the time of peeling the lemon, it is important not to touch the white layer, as it gives it a bitter aftertaste.
2. 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.
3. 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 more delicate tastes in alcohol, then the best choice for him is 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 properties. 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. It retains all the useful substances of the 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, lemon juice is added to it and cooled. 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 the perfect taste of 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 by the characteristic features of the product. Frost eliminates bitterness, which is undesirable. Other Traditional Requirements:

1. 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.
2. 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.
3. Time of receipt. This is a classic digestif, 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.
4. 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.

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. In order for the zest to release the essential oils completely, the contents of the jar must be stirred every day by shaking.

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 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 to 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.

One of the most fragrant liqueurs that does not leave indifferent citrus lovers. A simple recipe and natural ingredients make this dessert drink a welcome guest at 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 (yellow part of the peel) with alcohol, followed by the addition of sugar syrup. posted on the site before. However, many did not like the excessive sweetness and sharp aftertaste. The homemade lemon zest and juice liqueur presented here 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 take only ripe yellow lemons with a thin peel for liquor. Alcohol can be replaced with vodka, but then instead of a drink with a strength of 36 degrees, you get a liquor containing 18-20 degrees. The strength can be increased by increasing the amount of vodka added - without losing the taste by a maximum of 30%. It is impossible to significantly reduce the proportion of water, otherwise it will be difficult to boil 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. With a sharp knife or a special device for peeling potatoes, remove the zest from the lemons - the upper yellow part. White pulp should not remain on the resulting zest, otherwise the finished liquor will be bitter.

3. Squeeze the juice from peeled lemons.

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

5. Put the bottle for 10 days in a dark, warm place. 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 the zest well.

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

8. Mix syrup with lemon tincture.

9. Pour the resulting liquor 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. Fortress (for alcohol) - 34-37%. If sediment appears at the bottom, filter the drink through cotton wool.

Most importantly, serve well chilled (3-5°C). Appetizers are suitable for any dessert dishes.

Approximately according to the same scheme, the Italian lemon liqueur Limoncello is prepared, the vodka-based recipe is shown in the video.

Among Italians, it is known as "" and is considered by many to be almost a national traditional drink. This lemon liqueur is very popular among Italians who like to use it either in its pure form or as an ingredient in various cocktails. Due to the fact that alcohol, sugar and lemon are perfectly combined in the liquor, the drink acquires a refreshing taste, so it is recommended to drink it very chilled. In order for the liquor to really give pleasure, it is necessary to drink it slowly, in small sips. Use "Limoncello" 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 at home. The main ingredient - lemon, is quite affordable today for every inhabitant of our country. To make a truly high-quality drink, it is important that the lemon fruits are fresh, ripe and unspoiled. The ripeness of the fruit is evidenced by its bright color, as well as a pleasant delicate 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 the table at which the family or a group of friends gathered, but also at the festive table at large celebrations. The essence of the preparation of the drink comes down to insisting the zest on alcohol, to which sugar syrup is added a little later.

Ingredients

In order to prepare "Limoncello" in normal home conditions, you will need the following ingredients:

• Lemons - 3 pcs;
• Alcohol - 0.5 l (96%);
• 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 a thin peel. Instead of alcohol, you can use ordinary vodka or strong homemade moonshine.

Preparation of lemon liqueur

In order to observe all the subtleties and nuances of the cooking technology, it is necessary:

• Scald 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;
• With a special sharp knife or potato peeler, remove the upper yellow part of the zest from lemons, which should not have white pulp, which will give the liquor excessive bitterness;
• Squeeze juice from peeled lemons;
• In a glass jar, put the lemon zest, pour the lemon juice and alcohol. To taste, put sprigs of mint and ginger, which will saturate the drink with original notes of aroma and taste;
• Mix the entire resulting mass thoroughly and close with a sealed lid;
• The container is placed in a dark warm place for a period of 10 days, during which it must be thoroughly shaken once a day;
• After the expiration of the period, filter the resulting infusion through several layers of gauze, and carefully squeeze the zest;
• In a separate saucepan, boil sugar syrup by mixing drinking water and sugar, which are brought to a boil and simmer for 5 minutes, constantly removing the foam that appears. The syrup is cooled to room temperature;
• Sugar syrup is mixed with lemon tincture;
• Pour the finished liquor into bottles, and in order for the drink to give up all its properties, it is necessary to keep it in a dark, cool place for 1 week.

Ready 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 is from 34 to 37%. If sediment appears in the finished drink at the bottom, then it must be filtered through a cotton filter.

It's no secret that there are different ways to make lemon liqueurs in vodka, alcohol or moonshine, which will not be 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 of step-by-step instructions for 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. From this version of citrus alcohol you can make a lot of 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 other interesting lemon liqueur recipes that are worthy of mention and indispensable implementation.

• Video #1.

This video demonstrates the most interesting technique for making lemon liqueur, which includes boiling in a pan, then steeping, and then filtering the alcohol.

• Video #2.

Be sure to check out this video as a craftsman shares a reliable and unique recipe for a 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!