Lemon Liqueur Recipes
LIMONCELLO
For the perfect summer pick-me-up, make Giada De Laurentiis' Limoncello, or lemon liqueur, at home with her recipe from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories beverage
Time P4DT4h40m
Yield 7 cups
Number Of Ingredients 4
Steps:
- Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
- Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
LIMONCELLO
Truly worth the time required to create this distinguished ice cold refreshing drink.
Provided by Michele O'Sullivan
Categories World Cuisine Recipes European Italian
Time P21DT40m
Yield 34
Number Of Ingredients 4
Steps:
- Zest the lemons, and place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for one week at room temperature.
- After one week, combine sugar and water in a medium saucepan. Bring to a boil. Do not stir. Boil for 15 minutes. Allow syrup to cool to room temperature.
- Stir vodka mixture into syrup. Strain into glass bottles, and seal each bottle with a cork. Let mixture age for 2 weeks at room temperature.
- Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses.
Nutrition Facts : Calories 132.2 calories, Carbohydrate 17.6 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1.1 mg, Sugar 17.6 g
LEMON CREAM LIQUEUR
Wonderful for those long summer evenings, when it's too hot to go to bed...it will keep the conversation going forever (or at least until the bottle is empty...!)Keep this in the freezer (it won't freeze because of the alcohol in it, but it will become even creamier and more refreshing) and take it out about ten minutes before serving (Prep time includes overnight soaking)
Provided by AdriMicina
Categories Beverages
Time P1DT30m
Yield 2 bottles
Number Of Ingredients 6
Steps:
- Put lemon peels (without white pith) in a jar with the alcohol, leave them to soak for 24 hours shaking the jar a couple of times.
- Boil milk and sugar for 25 minutes, leave to cool.
- Strain the milk, add strained alcohol, vanilla and whiskey, mix well and put in a bottle.
- Keep in the freezer.
- Variation: use tangerines instead of lemons.
Nutrition Facts : Calories 1752.4, Fat 17.6, SaturatedFat 9.8, Cholesterol 51.7, Sodium 215.4, Carbohydrate 353.1, Fiber 12.7, Sugar 327.8, Protein 19.9
LEMON LIQUEUR
Make and share this Lemon Liqueur recipe from Food.com.
Provided by DrGaellon
Categories Beverages
Time P2m29DT3h
Yield 1 gallon, 128 serving(s)
Number Of Ingredients 5
Steps:
- Peel and juice lemons.
- Put juice and peel into a CLEAN gallon jar along with the two liquors.
- Let stand a month.
- Combine sugar and water; heat until just boiling and sugar is completely dissolved.
- Cool completely.
- Strain the liquor off the peels and combine with the cooled syrup.
- Allow to stand at least another two months.
- It will form a cloudy layer at the top; this can be removed and saved for kitchen use, or shaken to resuspend before serving. It will not completely disappear without mechanical filtration, and perhaps not even after several filterings (even coffee filters will not catch it all).
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