Bitter or sweet fragrant tinctures on alcohol are capable "extend" from herbs, kidneys, roots and berries not only taste, color, a smell, but also useful properties. Sweet tinctures do with addition of a sugar syrup, once you a little bit "go too far" in sugar, having increased its dose from 30 grams by 100 ml up to 35 grams and home-made tincture, on wave of a magic wand, becomes home-made liqueur.
It is required to you
- Limoncello
- - 15 thick-skinned lemons;
- - 750 ml of alcohol fortress 90o;
- - 2 cups of sugar;
- - 2 liters of water.
Instruction
1. For receiving tincture most effective to use alcohol with a strength of 45-50. The general rules for receiving tinctures are that – you take an aromatic raw material (herbs, fruit, berries, roots, kidneys and even bark), you place it in a bottle and you fill in with alcohol. You store a bottle in the dark warm place. Several weeks later raw materials in a bottle are replaced fresh and again infuse. Thus, you increase concentration. Later even some time tincture, at will, is filtered and, also at will, diluted or not a sugar syrup.
2. For receiving berry and fruit tinctures on 1 kilogram of raw materials take 1 liter of 50% of alcohol to receive herbs tincture or leaves about 100 g of fresh raw materials are necessary. The tinctures loved by many on tangerine or lemon crusts demand about 100-150 g of dry raw materials.
3. Try to make the well-known liqueur of limoncello. Its house recipes mean very small amount of sugar that does it by the well-known lemon fruit liqueur.
4. Carefully wash up lemons in hot water. By means of sharply ground vegetable peeler cut off from them a dried peel. The same knife accurately and pedantically remove from it the slightest pieces of white bitter pulp. Scratch out it and from the cleaned lemon.
5. Put a lemon and a lemon dried peel in the 3rd one-liter jar. Fill in with a half of the alcohol specified in the recipe, close a cover and you store at the room temperature, in the dark place about 40 days.
6. In 40 days filter tincture, you will throw out a lemon. In a pan on strong fire bring water to the boil, pour sugar and you boil before its full dissolution. Switch off fire and wait until syrup cools down. Pour in the remained alcohol and add everything together in bank with a lemon dried peel and tincture. Again remove to the same warm dark place and insist 40 more days.
7. Get tincture, remove a dried peel, filter and pour on bottles. You store limoncello in the dark place at the room temperature, but before drinking tincture, cool it in the freezer. Drink limoncello from special narrow liqueur glasses.