Eleanor
Admin!
Thank you so much! That's it! Save it simply!
I'll go do it!
Probably, I, after all, do not know how to use search. In Yandex, everything works out fine, in Google too. And in the forums ...
Once again - a million thanks!
Gaby
Recipe from here 🔗Liquor

Liqueur "LIMONCHELLO"

A recipe from our lady who lives in Italy and maintains her LiveJournal on the Internet, in which she lays out real recipes of Italian cuisine, often with step-by-step photos and in general there is a lot of interesting things.
This is followed by the words of the author:


Ingredients

Zest of 12 organic / organic lemons (medium)
1 liter of alcohol (95%)
2 liters of fresh milk (not suitable in tetra packs)
2 kg sugar
1 vanilla pod

Put the zest of lemons in a convenient jar with a lid, pour over with alcohol and close the lid. Leave in a dark place for 4 days.

After 4 days, boil the milk with sugar and let it boil for 2-3 minutes. Add the contents of the vanilla pod. Attention! You need to constantly stir the milk, otherwise the sugar will stick to the bottom of the pan.

Cool down well. Filter the milk through cheesecloth. Filter the alcohol with the zest, discard the zest. Combine the milk mixture with alcohol. Mix everything well and bottle it. The output is 4 liter bottles from this amount of products.
Store refrigerated and drink cold.


I assure you, this is better than any Beilis, and most importantly, it is without any chemicals.

Good luck!


vishenka_74
so 2 months have flown by. this is such a liquor
Liqueurs
the color is so rich, the taste is not at all bitter and moderately sweet, pleasant
Today we went with my brother's wife to the bathhouse, then a half liter jar for two was sentenced

and what to do with cherries? it's a pity to throw away
I also poured pitted cherries into a liter jar, maybe it will fit for a cake?
and how to store it?
Hairpin
Quote: vishenka_74

and what to do with cherries? it's a pity to throw away

This is to ... She can use EVERYTHING! But if she herself cannot ... then throw it out!
Gaby
vishenka_74 Never throw away the cherries, prepare the Drunk Cherry cake - these berries are needed there.
There is a recipe here-
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=14587.0
vishenka_74
Gaby, with that cherry that I will do without a stone, but the one with a stone, it is unlikely to fit, because there is absolutely no pulp in it, one skin and a bone, sales are not tasty.
Tanyusha
vishenka_74 I, too, have a liqueur ready and I threw out all the cherries and pits.
Gaby
Well, now - I made it! Dedicated to all lovers and connoisseurs of Baileys - treat yourself to this Limoncello. Really tasty, I recommend - the taste is similar to Baileys, but with a lemon note in taste and smell.Liqueurs
kolynusha
See what decorations can be made
🔗
And there are many different recipes. From classic to copyright. 🔗
Pekar
Well, finally, two months have passed. We tasted cherry liqueur today. It turned out amazing. Respect to the author, just put 600 grams of sugar. Thanks again.
Crochet
Georgette Orange Wine

Source here: 🔗
Quoting the source:

3 oranges, 1/2 lemon, 2l white wine (the cheapest), 0.4l vodka (not flavored), 400g refined sugar

Boil oranges and lemons with boiling water to kill germs.
Cut the fruit in half and squeeze out the juice.
Pour juice, wine and vodka into a glass jar. Put the remaining crusts and sugar there. Stir well.
Close the jar and place in a cool dark place for 6 weeks.
After this time, strain the tincture through several layers of gauze and pour into bottles. The wine is ready to drink.
Before serving, pour the wine into a decanter so that the sediment remains in the bottle.
This wine can be stored for several years.


I am not attaching a photo, because.at this stage my future liqueur has an obscene look, the skins of lemon and orange floating in a jar (two days ago I just "fermented"), but liqueur, this is the third time I make 🔗 ! I haven't tried it myself, but I highly recommend it based on the feedback from family and friends!
GruSha
Cream liqueur

Finally I bought the Grocery Store's book "About blanks", although the stocking season is almost over.
The first thing I made was Creamy Liqueur


Liqueurs

1 glass of whiskey (or any other alcohol)
4 yolks
2 \ 3 tbsp. brown sugar
2 tbsp. heavy cream

Boil 1 glass of water, add sugar, cook until sugar is completely dissolved, cool slightly.
Pour the cream into the syrup, mix thoroughly with a whisk. Place the bowl in the steam bath and add the yolks one at a time, stirring thoroughly each time. The fire under the "bath" should be minimal.
Cook until thick, 15-20 minutes.
Cool, pour in whiskey, stir and strain through a fine sieve.
Pour the liquor into a bottle and let it brew in a dark place for 2-3 days.

I liked the recipe because the yolks still need to be cooked with syrup for at least 20 minutes, they are not used raw. Although for some reason the syrup did not thicken for me.
Instead of whiskey, I have grape vodka.
Stern
Quote: Krosh

Georgette Orange Wine
I have not tried it myself, but I highly recommend it based on the reviews of family and friends!

Instigator!
Makhno
Today I have personally made and tested Lemon liqueur.
I have to say a sooooo tasty thing.
The recipe was taken from this site
🔗 in the section liqueurs.
In composition, it is very similar to the Italian Limoncello, only here I use milk instead of water. Which gives it a spicy taste.

Ingredients

Zest of 12 organic / organic lemons (medium)
1 liter of alcohol (95%)
2 liters of fresh milk (not suitable in tetra packs)
2 kg sugar
1 vanilla pod

Put the zest of lemons in a convenient jar with a lid, pour over with alcohol and close the lid. Leave in a dark place for 4 days.

After 4 days, boil the milk with sugar and let it boil for 2-3 minutes. Add the contents of the vanilla pod. Attention! You need to constantly stir the milk, otherwise the sugar will stick to the bottom of the pan.

Cool down well. Filter the milk through cheesecloth. Filter the alcohol with the zest, discard the zest. Combine the milk mixture with alcohol. Mix everything well and bottle it. The output is 4 liter bottles from this amount of products.
Store refrigerated and drink cold.


I assure you, this is better than any Beilis, and most importantly, it is without any chemicals.

I made one half portion. Immediately I thought that there was too much sugar, but then, having tried it, I was convinced that the sugar was the norm - otherwise alcohol would be felt.

Liqueurs
Kalmykova
Tip: Limoncello tastes better when drunk very chilled from frozen glasses.
Makhno
Judging by their composition, they are almost identical, only here, instead of water, milk (it is like water). Next time you should try with water ..
Crochet
So my liquor is ready, I insisted, since there is no way to edit the previous message, then I will add a photo here:

Liqueurs
Oh and delicious! Recommendations !!!
Hairpin
What kind of white wine? Dry, semi-dry ...?
Gaby
I already gave this recipe to Makhno in the topic of liqueurs, with reference to Ellochkin LJ, but this is probably even better, more people will be able to see and appreciate it for its ease of preparation and exquisite taste.
Crochet
Hairpin
I took semi-sweet, from those that are sold in packages ...
Makhno
And I think you have spied it, although I was looking for a recipe for Limoncello
Lavada
Crochet "Georgette's orange wine" [/ b] [/ i] [/ color]
Cut the fruit in half and squeeze out the juice.
Pour juice, wine and vodka into a glass jar. Put the remaining crusts and sugar there. Stir well.

Add citrus peels along with the white part? Doesn't she give a lot of bitterness?
Crochet
Quote: Lavada

Add citrus peels along with the white part? Will she not give a strong bitterness?
Lavada
Aha, together with the white part, it will not taste bitter (repeatedly tested on my own husband)!
Vitalinka
Tell me please ! I want to make lemon liqueur in the microwave. I would like to clarify about the power - I have a maximum 800 w, a minimum of 90w. So when vodka and sugar are added to lemons, warm it up for 10 minutes at full power or at minimum.
pljshik
: flowers: I looked through all the topics of blanks, but I didn't find anything about homemade liqueurs, maybe someone wrote, then I'm sorry.
I have been making liqueur for Dear Ladies for a very long time, this is the only thing that I can drink a little (the body, like the Chukchi, does not perceive alcohol). And since now is the season of berries (although I did it from frozen ones), I decided to share it with you. It is especially tasty in winter, when it is snowing outside the window and the frost stings the nose. So the recipe:
1 kg of any seedless berries - currants, raspberries, gooseberries, cherries, apricots, strawberries, red currants, etc.
1 kg sugar
1 liter of vodka.
Put the berries in a 3-liter jar, pour the berries on top and fill it all with vodka. Insist for about 2-3 months (i.e. until the sugar is completely dissolved). Periodically, you need to shake it up, take the jar in your hands and turn it over. You can take a fruit platter, but through trial and error I came to the conclusion that it tastes better than black currant. A friend poured vodka over the berries, and then added sugar syrup - I didn't like this option. I also add it to baked goods-aroma, this is not a flavor identical to natural for you!
DJ
Made a cherry liqueur for this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1714.0 I like it
DJ
here is the photo
Liqueurs
karma
Quote: DJ

Made a cherry liqueur for this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1714.0 I like it
I just did it about 3 days ago ... I hope I will enjoy a delicious lekerchik for the New Year)))) I hope that I will also have delicious
karma
By the way, help me with the question ...
Made Belize I yesterday by reference https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=1714.20 - it turned out cool, just as on me - a little strong ... although with ice just right
Question: How long can this Baileys be stored in the refrigerator ???
Gaby
All carefully read your message. Hairpin can wait for what she says.
Hairpin
The main in-house alcoholic of the forum believes that it is definitely impossible to keep homemade drinks that contain cream for more than a month in the refrigerator ... to keep it ... well, it is definitely impossible for more than two months. Better not to risk it ...
karma
aaaaaaaaa, well, in principle, and so a long enough time ... I just thought that maybe 3 days ... because there are raw eggs and cream ...
Well thank you very much for your answer and thank you very much for the recipes !!!
WILY
I made my own recipe for redcurrant liqueur. We had red currants rubbed with sugar (they made it for the child), but we did not put it in the refrigerator and it began to ferment. So that the product would not be lost, I filled it with a bottle of vodka (currants were 0.5 l) and forgot about it. Found h / z 1.5 months. The taste is excellent!
milf
That's all - I got into this topic, right now I'm making a liqueur on Kalina for NG, then in plans from Kroshi a sweet couple, Limoncello and ... (I sit with my fingers curled, dripping saliva) and this despite the fact that I hardly drink. Eh, goodbye health (just not to sleep)
Nozato will finally add 1.5 liters of homemade vodka, which has been worth for 2 years, with a wave of a magic wand I will turn it into a yummy about which everyone here writes. I will brag to the guests on NG. Thanks for the recipes
Luysia
milf, I would not use homemade vodka for liqueurs.

All the same, even the best homemade vodka has its own, let's say, characteristic taste and smell, and a dessert liquor drink. They don't eat it with pickled cucumber and jellied meat with horseradish.

Better to use store-bought vodka (no flavors). And for homemade vodka, I can (if necessary) suggest a simple and good recipe for homemade cognac.
Admin

Vodka can leave some taste and smell in liqueurs and liqueurs.
To do this, I add 1 tsp of pink peppercorns and a couple of cloves of star anise to the drinks while infusing. When filtering, this is all removed.

This does not affect the taste of the drink (the amount is small), but on the other hand there is no taste of raw vodka, clearly expressed
Gaby
Lucia, let's get the recipe, plizzzzzzzzzz.
Gaby
Admin, break off a couple of cloves of star anise from the asterisk inflorescence, do I understand correctly?
Admin
Girls, look at my drinks on vodka, it may come in handy, there is still time https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=92085.0
Admin
Quote: Gabi

Admin, break off a couple of cloves of star anise from the asterisk inflorescence, do I understand correctly?

Gaby , yes - break off 2 teeth from the asterisk - and how else to say "sharp little teeth"

I put 0.5-1 liter of vodka per 1 kg of berries.
Gaby
Thank you!
Admin

Gaby, I posted a photo of an anise in Vishnevochka
Luysia
Quote: Gabi

Lucia, let's get the recipe, plizzzzzzzzzz.

"Homemade cognac"

1 tbsp. spoonful of sugar
1 tbsp. a spoonful of good quality black tea
2 tbsp. spoons of oak bark (sold at the pharmacy)
3 allspice peas
3 cloves
3 bay leaves

This is a set of spices for a 3-liter can of homemade vodka (moonshine).
Insist in a dark place for at least 21 days (more is possible - it will be better).

Strain and take in moderation.

Gaby
Lucia, let me kiss you, thanks for the recipe.
Luysia
Well, for kisses, I can still tell you how you can clean this very homemade vodka.

Unless, of course, you are mentally ready to see how much garbage is all bad.
Gaby
!

Lucia along the way, the following questions arose:
- homemade cognac can be used in cooking, that is, it is so similar ... or not?
- can only moonshine be (needs to be cleaned) or factory vodka too?

Luysia
Take this very homemade product in a bank and dilute potassium permanganate in it to such saturated specifically purple-burgundy. All crystals will not dissolve immediately; you will need to chat several times.

Then put it on the shelf in the pantry and watch the metamorphoses. The color from violet-burgundy will turn into some kind of brownish-dirty, then it will begin to darken, then dirty flakes will begin to fall out to the bottom of the can, and the solution will become lighter. And already when the liquid becomes completely transparent, it must be filtered through a cotton-gauze filter. And byaku from the very bottom you can not filter (we are not goons).

I just warn you, this method is for people with exposure, it takes time to clean.
Luysia
Quote: Gabi

!

Lucia along the way, the following questions arose:
- homemade cognac can be used in cooking, that is, it is so similar ... or not?
- can only moonshine be (needs to be cleaned) or factory vodka too?

The homemade cognac recipe is used when you need to make a drink from a homemade product that can be consumed with some pleasure.
It is clear that those who care about degrees, not taste, will not bother with this.

In cooking, I did not use this drink (and I didn’t have it for a long time, it used to be that relatives sometimes threw a jar or two)

It makes no sense to purify store-bought vodka with manganese, it is also purified in production. But it is quite possible to insist it on spices like this, cognac in the literal sense will not work, but taste and color will appear. And the cognac is now on sale so that the price does not guarantee quality.
Gaby
Lucia, I love you immensely, thank you!

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