Italian lemon liqueur. Liqueur served in frozen shot glasses at the end of the meal. Also a good liquor to desserts, ice cream and for use in confectionery. Strong enough (27 -43 °). Simple to prepare.
To prepare the lemons for use. Good to wash, brush. To remove the zest using peelers. Try to remove only the yellow part (this is important).
Fold the zest in a glass jar. Pour the alcohol. Close tightly with a lid and leave to infuse for 10-15 days. During the infusion shake a few times (6-7).
Lemon alcohol, strain through cheesecloth or a sieve. Cook the syrup. To heat the water. Add sugar and, stirring, cook for 3-4 minutes until it dissolves. The syrup to cool.
Pour the strained alcohol into the syrup, mix well. Bottle (clean). And infuse for 5-7 days.
Serve chilled and in frozen glasses (put glasses in the freezer).