I invite you to prepare at home one of the most popular Italian liquor - Limoncello. Characteristic color, smell, taste. In my opinion, better than the Italians, squeeze the lemon failed to anyone.
Lemons are the basis of our future liqueur. Their quality depends on the quality of the drink. It is better to choose yellow, ripe, sweet, thin-skinned, uniform in size.
Rinsed with water the lemons dry. A sharpened knife to remove the zest.
Lemons cut in half and squeeze the juice.
In a glass bottle put the zest, juice and alcohol. Leave the bottle to steep in a cool dark place for 30 days.
After 30 days, the contents of the bottle are filtered through a clean cotton cloth. Of water and cook sugar syrup. Cool.
Combine the syrup with the filtered lemon extract, at the same time watching the color change of the liquid. It is of a bright yellow transparent turns into opal.
Ready mix bottle, the mixture will be a liquor at least another 20-30 days. Ready liquor (about 36 degrees), experts advise before serving, very good cooling in the freezer and serve as an aperitif or a digestif, with the addition of ice. Nice literapedia!