Lemoncello is considered one of the most popular drinks in Italy. But his love for him is recognized and far beyond the country. This popularity gives it a refreshing and spicy taste, as well as easily accessibility in the search for cooking ingredients. By tradition, this drink is insisted for three months, but at home this period is reduced to two weeks.
How to make lemoncell at home - classic recipe
To prepare a drink on a traditional recipe we will need:
- 5 lemons;
- 0.5 l. high-quality vodka;
- 200 g. Sahara;
- 80 ml. water;
- cinnamon stick;
- capacity or decanter for storage.
Cooking:
- First you need to rinse fruit thoroughly. After cutting a thin zest, but do not throw it away, it will come in handy in the future.
- Lemons can safely postpone into the refrigerator and use in any appointment. For example, lemonade to do. In the summer he will go with a bang.
- Our crusts from the zesto pour vodka. When using water alcohol, you need to take more. If you wish, you can add cinnamon stick. All this is covered and remove in the cool place for days by 5-7. Preferably mix every day or shabby.
- After this period, finally, we can take on the preparation of syrup. In advance, measured sugar add some water. Cooking syrup on slow heat until it is completely dissolved.
- While the syrup is cooked, filter through the sieve tincture with crusts and add it to syrup. Thoroughly mix all and overflow into the container. Drink is ready to use.
2) how to make cream lemoncell at home
Ingredients:
- 0.5 l. 96% alcohol (or 0.7 liters. Vodka);
- 6-8 lemons;
- 1 kg. Sahara;
- 0.5 l. milk;
- 0.5 l. cream;
- 1 pinch of vanillin.
Cooking:
- Just like in the first recipe, we thoroughly rinse lemons and remove the zest from them. We put them in any container, fill with alcohol (vodka), close and retain in a cool place for 15-20 days.
- After the expiration, we carry out the preparation of dairy content. Mix in dishes of milk, cream, vanillin and put it all on fire. After it boiled, remove from the fire and add sugar. All this is well mixed and let it cool to room temperature.
- The tincture is filled with a strain or gauze and add it to the cooled milk mixture. Again, all mix and pour bottles. Again we assign in the refrigerator for 10-12 days.
Both cooking options are incredibly tasty. The second will be a little more gentle. Shelf life for about a year. And it is also desirable to keep it in the refrigerator or a different cool place. Enjoy your meal.
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