Elite life
Lemon Liqueur Recipes |
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Lemon Liqueur 1 Ingredients: 3 cups (750 ml) 95º alcohol Rind of 3 big ripe lemons 3 cups (750 ml) water 3 ½ cups (700 g) sugar Instructions: Place alcohol and lemon rind in a big glass jar. Close and let stand for 10 days to macerate. Place water and sugar in a saucepan. Cook over a medium heat until sugar dissolves. Bring to the boil. Remove from heat and allow to cool. Pour syrup into glass jar. Bottle liqueur in airtight glass bottles. Allow to stand for 10 more days before serving. |
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Lemon Liqueur 2 Ingredients: 12 lemons 3 quarts vodka 1 quart brandy 10 cups sugar 5 cups water Instructions: 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. |
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Lemon Liqueur 3 Ingredients: 2 Fifths of 100 proof vodka Approx. 20 thick skinned lemons 4 cups sugar 5 cups water Instructions: Take the zest only off all the lemons. Try to minimize the amount of pith (white stuff under the colored zest) you get as it will add a bitter flavor to your beverage. Place in a four quart glass, re-sealable container and add one fifth of vodka. There should be enough zest to just barely peek over the top of the vodka. When your sure you have enough add the other bottle of vodka, seal and store in a cool, dark place for about 40 days. After 40 days combine 4 cups of sugar with 5 cups of water. Simmer until slightly thickened (approx. 5 min). Cool and then add to mixture. Seal and store for another 40 days. After 80 days strain the liquid into bottles and then place in freezer. |
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Lemon Vodka Liqueur Ingredients: 3 large lemons Water (if needed) 2 cup sugar 2 cup vodka Instructions: Peel zest from lemons and place in medium sauce pan. Squeeze lemons and add water if needed to make 1 cup. Pour juice into saucepan with sugar and bring mix to a boil. Cool and add to aging container with vodka. Age for 1 month and strain to desired clarity. Age an additional month or two. |
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Sunset's Lemon Liqueur Ingredients: 3 lemons (6 ounces each) 2 cups sugar 3 cups vodka Instructions: Rinse lemons; if waxed, rub with a cloth under hot running water. Dry with a cloth. Grate the zest to make 1 tablespoon. In a 2 - 3 quart pan, combine peel, sugar and vodka. Stir often over medium heat until mixture reaches 125 to 130 degrees, about 5 minutes. Watch carefully; if overheated, fumes may ignite. Let cool. Meanwhile, cut the grated lemons in half and squeeze 8 - 10 tablespoons juice. Add the juice to the vodka mixture. Pour into bottles; seal airtight. (if seals are rubber to synthetic rubber, cover glass top with plastic wrap to protect the seals; alcohol can soften them). Store at least 2 days or up to 1 week in a cool, dark place. Pour through a strainer lined with 2 layers of damp cheesecloth into an 8 cup glass measure; return to bottles. Serve or seal airtight and store up to 1 year in a cool dark place. |
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Italian Limoncello Ingredients: 2/5 part 100 proof vodka 4 cups sugar 5 cups water Zest of 15 fresh lemons Instructions: Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel. In a 1-gallon glass jar, add one fifth vodka and the lemon zest. Cover the jar and let sit at room temperature for at least 10 days, and up to 40 days in a cool dark place. In a large saucepan, combine the sugar and water and cook until thickened, appx. 5 to 7 minutes. Let the syrup cool before adding it to the limoncello mixture. Add the additional fifth of vodka. Allow to rest for another 10 to 40 days. After the rest period, strain and bottle, discarding the lemon zest. Keep in the freezer until ready to serve. |
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Limoncello (Lemon Liqueur) Ingredients: 15 fresh, thick-skinned lemons (large are preferred) plus a few lemon leaves 1 (4-quart) Mason jar or similar size jug 1/2 gallon 100-proof vodka 5 cups bottled spring water 3 to 5 cups granulated sugar Instructions: Scrub the lemons and leaves in warm, soapy water. Pat them dry and use a vegetable peeler or zesting tool to remove the yellow zest from each lemon, being careful to separate the white pith from the zest. Place all the zest in the Mason jar, along with a few lemon leaves. Add the vodka and seal the jar. Allow the jar to rest for 20 days in a cool, dark place, shaking it every 2 days to move the ingredients. After 20 days, open the jar. In a pan over medium heat, combine the spring water with 3 to 5 cups of sugar. The amount depends on your personal taste. If you like sweet liqueurs, use 5 cups. If you like them less sweet, 3 or 4 will be adequate. Stir until the sugar dissolves. Allow the mixture to cool, then pour it into the vodka jar. Allow the jar to rest for another 20 days in a cool, dark place, shaking it every 2 days to mix the ingredients. It is normal for the limoncello to take on a somewhat cloudy appearance. After 20 days, slowly pour the mixture into a very large bowl, using a cheesecloth to strain the lemon zest and leaves. Discard the zest and leaves, and transfer the limoncello back into the jar or into several smaller bottles. Seal all the containers tightly. While the limoncello does not need to be stored in the refrigerator, it is best to chill it before drinking. Since the mixture is about 50-proof, placing it in the freezer will not cause it to solidify. |
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