Bitter or sweet aromatic alcoholic tinctures are able to "draw" from herbs, buds, roots and berries not only taste, color, smell, but also useful properties. Sweet liqueurs are made with the addition of sugar syrup, it is worth a little "overdoing" with sugar, increasing its dose from 30 grams per 100 ml to 35 grams and homemade liqueur, as if by magic, becomes a homemade liqueur.
It is necessary
- Limoncello
- - 15 thick-skinned lemons;
- - 750 ml of alcohol with a strength of 90 °;
- - 2 cups of sugar;
- - 2 liters of water.
Instructions
Step 1
To obtain a tincture, it is most effective to use alcohol with a strength of 45-50 °. The general rules for obtaining tinctures are as follows - you take aromatic raw materials (herbs, fruits, berries, roots, buds and even bark), put it in a bottle and fill it with alcohol. Store the bottle in a warm, dark place. After a few weeks, the raw materials in the bottle are replaced with fresh ones and infused again. In this way, you increase your concentration. After some more time, the tincture, if desired, is filtered and, also, if desired, is diluted or not with sugar syrup.
Step 2
To obtain berry and fruit infusions, 1 liter of 50% alcohol is taken per 1 kilogram of raw materials; to obtain tinctures from herbs or leaves, about 100 g of fresh raw materials are needed. Favorite many tinctures on tangerine or lemon peels require about 100-150 g of dry raw materials.
Step 3
Try the famous limoncello liqueur. Its homemade recipes contain very little sugar, making it a famous lemon liqueur.
Step 4
Wash the lemons thoroughly in hot water. Use a sharpened vegetable knife to cut the zest off them. Using the same knife, carefully and meticulously remove the slightest pieces of white bitter pulp from it. Scrape it off the peeled lemon as well.
Step 5
Place lemon and lemon zest in a 3 quart jar. Add half of the alcohol specified in the recipe, close the lid and store at room temperature in a dark place for about 40 days.
Step 6
After 40 days, strain the tincture, discard the lemon. In a saucepan over high heat, bring water to a boil, add sugar and boil until it is completely dissolved. Turn off the heat and wait for the syrup to cool. Pour in the remaining alcohol and add everything together in the lemon zest and tincture jar. Remove again in the same warm, dark place and leave for another 40 days.
Step 7
Take out the tincture, remove the zest, filter and bottle. Store limoncello in a dark place at room temperature, but refrigerate it in the freezer before drinking the tincture. Limoncello is drunk from special narrow liqueur glasses.
