Lemon Liqueur Recipes

CYTRYNóWKA POLISH LEMON LIQUEUR

Steps:

• Wash the lemons and submerge in boiling water (I wish I could explain the benefits of the boiling water, but I'm just following directions)
• Use a vegetable peeler to remove the zest from the lemons, add to a large jar or divide among multiple jars
• Add vodka and sugar (to taste), and top with a lid
• Shake or swirl the mixture occasionally over the next couple of days, until the sugar dissolves
• Remove the lemon zest after 24 to 48 hours
• Refrigerate and serve chilled

LIMONCELLO

Steps:

• Zest the lemons, and place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for one week at room temperature.
• After one week, combine sugar and water in a medium saucepan. Bring to a boil. Do not stir. Boil for 15 minutes. Allow syrup to cool to room temperature.
• Stir vodka mixture into syrup. Strain into glass bottles, and seal each bottle with a cork. Let mixture age for 2 weeks at room temperature.
• Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses.

REFRESHING LIMONCELLO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch cake pan with cooking spray.
• Whisk together the yogurt, eggs, canola oil, lemon juice, lemon zest, sugar, and 4 tablespoons limoncello in a large bowl. In a separate large bowl, mix the flour, baking powder, baking soda, and salt. Gently stir the dry ingredients into the wet. Do not over mix or the cake will be tough. Pour batter into prepared pan.
• Bake in the preheated oven until top is golden and a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Remove from oven and allow to cool slightly.
• Stir the powdered sugar and 3 tablespoons of limoncello together in a small bowl until smooth. Poke small holes all over the top of the still-warm cake with a fork or toothpick. Spoon the glaze over the cake and spread with the back of a spoon. The glaze will seep into the cake and add moisture.

LIMONCELLO (LEMON LIQUEUR)

Steps:

• Gather the ingredients.
• Wash a 1-gallon glass jar and lid in hot, soapy water and dry thoroughly. Alternatively, run the jar and lid through the regular cycle of your dishwasher.
• Scrub the lemons in warm water and pat dry.
• Using a vegetable peeler, remove the peel from each lemon in wide strips. Be careful not to remove the white pith, which will impart a bitter flavor to the limoncello.
• Place the lemon peels in the prepared jar and pour in 1 bottle of the alcohol .
• Push down the lemon peels with a wooden spoon to completely submerge them in the liquid.
• Tightly secure the lid and set the jar in a cool, dark place to steep. Stirring is not necessary.
• After 20 or 40 days, add the second bottle of alcohol to the mixture.
• Place the sugar and 7 1/2 cups of the water in a large saucepan and bring to a boil over high heat, stirring to dissolve the sugar.
• Decrease to a simmer and cook for 10 minutes to ensure that all the sugar is completely dissolved. Remove from the heat and cool.
• When the sugar syrup is completely cool, add it to the lemon and alcohol mixture in the jar.
• Tightly secure the lid, and return the jar to a cool, dark place to steep for an additional 20 to 40 days. Over time, the liquid will absorb the flavor from the lemon peels and turn bright yellow in color.
• To bottle, first wash the bottles in hot, soapy water and dry thoroughly. Alternatively, run the bottles through the regular cycle of your dishwasher.
• Strain the liquid through a fine-mesh strainer, or coffee filter set in a strainer, into a large bowl.
• Add 1 2/3 cups of water to the limoncello if you used 151-proof grain alcohol; add 2 cups of water if you used 190 proof. (Note: The addition of the water will turn the liquid cloudy and pale yellow in color. This is the desired outcome.)
• Let it rest for a moment so that any remaining sediment will fall to the bottom of the bowl.
• Using a narrow neck funnel, ladle the limoncello into the prepared bottles, leaving 1-inch headspace. Wipe the rims clean and secure the lids.
• Serve after dinner as a sipping beverage and enjoy.

LEMON LIQUEUR

Steps:

• Peel and juice lemons.
• Put juice and peel into a CLEAN gallon jar along with the two liquors.
• Let stand a month.
• Combine sugar and water; heat until just boiling and sugar is completely dissolved.
• Cool completely.
• Strain the liquor off the peels and combine with the cooled syrup.
• Allow to stand at least another two months.
• It will form a cloudy layer at the top; this can be removed and saved for kitchen use, or shaken to resuspend before serving. It will not completely disappear without mechanical filtration, and perhaps not even after several filterings (even coffee filters will not catch it all).

LEMON CREAM LIQUEUR

Steps:

• Put lemon peels (without white pith) in a jar with the alcohol, leave them to soak for 24 hours shaking the jar a couple of times.
• Boil milk and sugar for 25 minutes, leave to cool.
• Strain the milk, add strained alcohol, vanilla and whiskey, mix well and put in a bottle.
• Keep in the freezer.
• Variation: use tangerines instead of lemons.

HOMEMADE LEMON LIQUEUR

Steps:

• The lemons are washed with a brush and hot water.
• Cut them into very thin slices.
• Pour them into a jar along with the sugar and vodka.
• Keep the jar in a cool place with the lid tightly closed.

HOMEMADE LIMONCELLO RECIPE

Steps:

• Wash the lemons then dry them with kitchen paper. Peel the lemons with a ceramic potato peeler. Take care to remove ONLY the zest (yellow part), leaving the white spongy one on the lemon, as it could give a bitter taste to the liqueur.
• Place the lemon zest in a large airtight glass jar then pour the alcohol (or the Everclear or the Vodka). Let them infuse for 2 weeks in a cool place out of direct sunlight. Better cover the jar with a cloth to be sure that it remains in the dark. During this time, SHAKE THE JAR EVERY DAY to mix the ingredients well without ever opening the jar.
• After the required infusion time, you need to make the syrup. So put the water and sugar in a saucepan and, over low heat, bring to a boil. Stir constantly until the sugar is completely dissolved. Then let it cool down.
• Now filter the liquid with a sieve and remove the lemon zest.
• Once the syrup is cold, add it to the infusion of alcohol and lemon zest and mix well. Now pour the Limoncello into glass bottles with hermetic closure or cork stopper. Store the bottles in a cool, dark place for one week.