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Italian liqueur "Lemoncello" This liqueur is easy to prepare and it is very pleasant to drink in the winter and summer hot days. Traditionally preparation of lemoncello is necessary to make a lemon teddy (without a white part, which adds unpleasant bitter taste to the drink), alcohol (vodka) and simple syrup. It is possible to add other citrus flour. As for the syrup. You can add or cut it according to the sweetness of taste. Some lemoncello keep it in the freezer in summer, as the alcoholic mixture does not freeze, and in winter it is not necessary to take such "extreme measures". After a grave meal, Lemoncello is quite pleasant to drink. Foods prepared from seafood are very good. The preparation of the beverage does not require more than 10-15 minutes overall, but it should be stored in a cool place for two weeks to get the best result.
Ingredients: 15 lemon cedars; 2 oranges of turquoise; 1 l of wheat without vodka; 4 cups of sugar (you can add or add, according to taste); 4 glasses of water. Preparation: Make lemon and oranges cautiously and tear into a wide bottle. Pour alcohol. Smash the bottle and keep it in a dark place for ten days or two weeks. After that, drain the mixture from the sacred extract and return it to the liquid bottle. Prepare the syrup: Put the sugar in the boiler, pour water and boil until sugar is not completely absorbed. Stay away from time to time. Grate the syrup at room temperature, mix the lemon mixture and stir well. Check out the sweetness and keep it in the refrigerator. As already mentioned, two weeks after the preparation of lemoncello you can eat!
Ingredients: 15 lemon cedars; 2 oranges of turquoise; 1 l of wheat without vodka; 4 cups of sugar (you can add or add, according to taste); 4 glasses of water. Preparation: Make lemon and oranges cautiously and tear into a wide bottle. Pour alcohol. Smash the bottle and keep it in a dark place for ten days or two weeks. After that, drain the mixture from the sacred extract and return it to the liquid bottle. Prepare the syrup: Put the sugar in the boiler, pour water and boil until sugar is not completely absorbed. Stay away from time to time. Grate the syrup at room temperature, mix the lemon mixture and stir well. Check out the sweetness and keep it in the refrigerator. As already mentioned, two weeks after the preparation of lemoncello you can eat!