Limoncello step by step recipe with photo

Kitchen appliances and utensils

peeler;
plates for ingredients;
3 liter glass jar;
nylon cap;
sharp knife;
cutting board;
a kitchen spoon
kitchen sieve.

Ingredients

Alcohol or moonshine 87 ° - 700 ml
Sugar - 300 g
Lemon - 4 pcs.

Step cooking

We take 4 lemons and with the help of a peeler we remove the zest from them, while we try to do this as carefully as possible so as not to remove the white crumb. The chopped zest should be very thin.
Next, we take 700 milliliters of moonshine with a strength of 87 degrees and pour the chopped zest of lemon into it.
Pour the moonshine with zest into a glass jar, close it with a capron lid and send it to the refrigerator for 8-10 days.
Now take the remaining lemons without zest and cut them into medium slices with a sharp kitchen knife on a cutting board, removing the white crumb. All the bitterness of the lemon is located in the crumb, so it must be cut very carefully.
We put the chopped lemon into a jar and pour 150 grams of sugar into it and put it in the refrigerator for 8-10 days.
After 8-10 days, pour the lemon syrup from a jar of lemon and sugar into a separate container, and then dilute it with water to obtain a volume of 1 liter.
Pour the finished liquid into a 3-liter jar.
Next, add 700 grams of sugar to 700 milliliters of water and dilute thoroughly. Pour the resulting liquid into a jar of lemon syrup.
Through the kitchen sieve we pass the liquid with the lemon zest, leaving the zest in the sieve.
Pour moonshine without zest into a jar of tincture and mix thoroughly.
We close the jar with a capron lid and put it in the refrigerator for 2 days. The tincture is ready, you can use it!

Housewife tips

In the homeland of limoncello, they use only undiluted grape alcohol, and grain is also suitable.
Since lemons play a major role here, their choice should be taken very carefully. Best if they are lemons without harmful pesticides from greenhouses and from farmers.
Before removing the zest, rinse the lemon very thoroughly under water, preferably even with a brush.
Experts recommend taking 30 grams of fresh lemon peel for every 100 milliliters of alcohol.
Lemon zest is very susceptible to heat, sunlight and acidic environment, so during and after preparation, keep the limoncello in a cool place without direct sunlight.
If a “cap” has formed on the surface of the liquor, then this is a sign that the drink is definitely a success. Delete it is not worth it, but if nevertheless it confuses you, then delete it using the filter.

Video recipe

We bring to your attention an interesting video recipe for preparing the Limoncello tincture from the author of the recipe. In it, you can not only see firsthand the step-by-step preparation of tinctures, but also useful tips and comments.

What could be tastier than your own cooked tincture? Which tincture do you like the most? Perhaps you know the special secrets of preparing homemade tinctures? Share your opinion in the comments!