Drinks: Difference between revisions

Line 49:

:''for immediate use'': Dissolve sugar in water

:''for keeping'': dissolve sugar in water, bring to a boil and allow to cool. Store in sterilised jar.

==Limoncello==

Makes: About 1 liter

;For this recipe, you will need:

:5 large lemons

:500ml alcohol (~95% alcohol) - I used Chauffe Couer 96% alcohol puur

:375ml water

:250g granulated sugar

Carefully peel the yellow lemon zest from all 5 lemons with a sharp paring knife, taking care to avoid peeling any of the white pith. If you do get some pith, you can scrape it off the peel with the edge of the knife. Place the lemon peels into a large, sealable jar and fill it with the grain alcohol. Shake to evenly mix the peels and liquid.

Store the jar in a cool, dark place for 25 days. Every 1 or 2 days, give the jar a shake.

After 25 days, combine the water and sugar in a pot and heat over medium/low heat, stirring frequently until the sugar is dissolved. Let the syrup cool to room temperature. Strain the lemon-flavored alcohol into the syrup and stir together.

Using a funnel, transfer the limoncello into sealable bottles and store in a cool, dark place for a month to let the alcohol flavor mellow. It’s now ready to enjoy! Keep it in the freezer and serve ice cold.

[[https://www.pastagrammar.com/post/how-to-make-authentic-limoncello-homemade-limoncello-recipe-plus-some-delicious-alternatives https://www.pastagrammar.com/post/how-to-make-authentic-limoncello-homemade-limoncello-recipe-plus-some-delicious-alternatives]]

@@ Line 49: / Line 49: @@
 :''for immediate use'': Dissolve sugar in water
 :''for keeping'': dissolve sugar in water, bring to a boil and allow to cool. Store in sterilised jar.
+==Limoncello==
+Makes: About 1 liter
+;For this recipe, you will need:
+:5 large lemons
+:500ml alcohol (~95% alcohol) - I used Chauffe Couer 96% alcohol puur
+:375ml water
+:250g granulated sugar
+Carefully peel the yellow lemon zest from all 5 lemons with a sharp paring knife, taking care to avoid peeling any of the white pith. If you do get some pith, you can scrape it off the peel with the edge of the knife. Place the lemon peels into a large, sealable jar and fill it with the grain alcohol. Shake to evenly mix the peels and liquid.
+Store the jar in a cool, dark place for 25 days. Every 1 or 2 days, give the jar a shake.
+After 25 days, combine the water and sugar in a pot and heat over medium/low heat, stirring frequently until the sugar is dissolved. Let the syrup cool to room temperature. Strain the lemon-flavored alcohol into the syrup and stir together.
+Using a funnel, transfer the limoncello into sealable bottles and store in a cool, dark place for a month to let the alcohol flavor mellow. It’s now ready to enjoy! Keep it in the freezer and serve ice cold.
+[[https://www.pastagrammar.com/post/how-to-make-authentic-limoncello-homemade-limoncello-recipe-plus-some-delicious-alternatives https://www.pastagrammar.com/post/how-to-make-authentic-limoncello-homemade-limoncello-recipe-plus-some-delicious-alternatives]]