Best 2 Lemon Liqueur Recipes
Lemon liqueur, a delightful and flavorful spirit, has been enjoyed for centuries. Its refreshing citrus taste and versatile uses have made it a popular choice among liqueur enthusiasts worldwide. Whether you prefer it as a digestif, an ingredient in cocktails, or simply a sweet treat, there's a perfect lemon liqueur recipe out there waiting to be discovered. In this article, we'll guide you through the art of crafting your own homemade lemon liqueur, providing you with a selection of recipes that cater to diverse tastes and skill levels. From classic methods to innovative variations, you'll find the perfect recipe to create a delicious and memorable lemon liqueur that will impress your friends and family.
Here are our top 2 tried and tested recipes!
LEMON CREAM LIQUEUR
Wonderful for those long summer evenings, when it's too hot to go to bed...it will keep the conversation going forever (or at least until the bottle is empty...!)Keep this in the freezer (it won't freeze because of the alcohol in it, but it will become even creamier and more refreshing) and take it out about ten minutes before serving (Prep time includes overnight soaking)
Provided by AdriMicina
Categories Beverages
Time P1DT30m
Yield 2 bottles
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1752.4, Fat 17.6, SaturatedFat 9.8, Cholesterol 51.7, Sodium 215.4, Carbohydrate 353.1, Fiber 12.7, Sugar 327.8, Protein 19.9
LEMON LIQUEUR
Make and share this Lemon Liqueur recipe from Food.com.
Provided by DrGaellon
Categories Beverages
Time P2m29DT3h
Yield 1 gallon, 128 serving(s)
Number Of Ingredients 5
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).
Tips:
- For the best flavor, use fresh lemons. Choose ripe, juicy lemons with a bright yellow color and a smooth, unblemished skin.
- Zest the lemons before juicing them. The zest contains the most flavorful oils, so it's important to get as much of it as possible.
- Use a microplane grater to zest the lemons. This will give you the finest zest, which will release the most flavor.
- Juice the lemons using a citrus juicer. This will help you get the most juice out of the lemons without any seeds or pulp.
- Strain the lemon juice through a fine-mesh sieve to remove any remaining seeds or pulp.
- Use a clean glass jar or bottle to store the lemon liqueur. Make sure the jar or bottle is airtight to prevent the liqueur from oxidizing.
- Store the lemon liqueur in a cool, dark place for at least 2 weeks before serving. This will allow the flavors to meld and develop.
Conclusion:
Lemon liqueur is a delicious and versatile liqueur that can be enjoyed on its own, in cocktails, or used in desserts. It's a great way to use up leftover lemons, and it makes a lovely gift. With a little planning and effort, you can easily make your own lemon liqueur at home. So next time you have a few lemons on hand, give this recipe a try. You won't be disappointed!
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