Homik
Quote: Ikra

Homik , let's kiss! I'm not scary, especially after a glass of limoncella

Aha!
Ikra
But now, when I have already confused my head with my recipe for this divine drink in so many cities and countries, I have a real Italian recipe
So, the English version of the Italian recipe (from this very towel) looks like this:
"A liter of water-a liter of alcohol-a kilo of sugar 8 lemons. Peel the lemons finely and put the peels down in alcohol. Close the infusion in a jar. Wait four days.
After that prepare a syrup whith a liter of lukewarm water and a kilo of sugar. Add the infusion and mix together. Wwait 1o mins. Then filter and bottle. Serve it very cold. "
Which in my translation sounds like this:
"You will need 1 liter of water, 1 liter of alcohol (as it turns out from the context later - alcohol), 1 kg of sugar, 8 lemons.
Remove the zest from the lemons, chop it, put it in a jar and add alcohol. Insist 4 days.
Prepare syrup from 1 liter of hot water and 1 kg of sugar, pour it into a jar with infusion (alcohol on the zest), stir and wait 10 minutes. Filter, bottle. Consume very cold.

Well, what can I say ... This option is authentic, but it's completely unclear what to do with 8 bare lemons. Probably, the Italians know their application, but I, not yet ... That is why I was looking (found and transformed to some extent), a recipe that uses whole lemons.
However, what is valuable is that we now have a classic, correct recipe, and everyone can try to make limoncella using it.
Liqueur Limoncello, or Italian mezim

irysska
Thanks for the recipe for the classic limoncella, but somehow I like our homemade one more
And here is my Limoncella:

Liqueur Limoncello, or Italian mezim

2 bottles of 1.0l and 2 bottles of 0.5l.
Ikra
I also think my recipe is not so bad. Because we simply replace part of the water with the juice of the lemons themselves, which is both tastier and healthier. The number of days for insisting, too, as it turned out, can be different (I looked on the internet, people who came from Italy make according to similar, but still, slightly different, recipes and insist from 4 days to a month). And this means only one thing: that there are many recipes, as well as recipes for "real" borscht, "real" pizza, and other folk culinary creativity.
irysska
Quote: Ikra

I also think my recipe is not so bad.
your recipe is just great and suited us all very well
Ikra
irysska , Thank you! I will do it my own way, I hope you will not be disappointed either
Vilapo
Quote: irysska

your recipe is just great and suited us all very well
I agree one hundred percent For your recipe Liqueur Limoncello, or Italian mezim... Maybe one of the girls will use the right one, but yours suits me
fugaska
and this recipe suits me perfectly! only two things are not satisfied: it evaporates quickly, and then the family demands not to do it longer, because they are afraid to get drunk

But I was very interested in the self-assembled tablecloth with the recipe - where did you get it?
Giraffe
At first I perked up to make the right drink, and when I finished reading I changed my mind. Something ours, it seems to me, is better.
lunova-moskalenko
But in a couple of three days I'll be tasting. I have it from a number like 6, I even forgot a damn when I put it. Well, I think if you stand longer, it will not get worse.
Irisha, I will taste and remember you. I even know where I will go to the tasting!
Natalia K.
Quote: nvk

... I even know where I will go to the tasting!
Nagy, probably on the embankment, to meditate. Today I also put on Limoncellka, as Nadyukha promised to catch up on the May holidays. We will taste together
Ikra
Quote: fugaska

But I was very interested in the self-assembled tablecloth with the recipe - where did you get it?

Fugasik, to me this towel familiar from another forum dragged from Italy. I tried to buy one for myself when I was there, and she, impressed by the recipe, brought me as a gift So I already receive dividends from my recipe in full

nvk, good tasting to you Although your tasting there is always successful - the air is like that!
Niunia
Well, that's it, and tomorrow I went to the pharmacies to look for alcohol. I also want Limoncella,: girl_in_dreams: my sister comes to visit on Easter holidays, we will be treated
fugaska
and I was not looking for alcohol, I insisted on vodka my limoncella. it turned out great !!!!
10 lemons, a pound of sugar and 1 liter of vodka
Piano
and no water at all? there was no syrup?
fugaska
no water at all !!! I washed the lemons, cut them (only picked out the seeds), covered them with sugar and poured them with vodka.
all this economy rested for 3.5 weeks, after which it was destroyed in three evenings. the liquor turned out to be not strong, with alcohol I would have had to be diluted with water or syrup for sure ...
MariV
Quote: Ikra


Well, what can I say ... This option is authentic, but it's completely unclear what to do with 8 bare lemons. Probably, the Italians know their application, but I, not yet ... That is why I was looking (found and transformed to some extent), a recipe that uses whole lemons.
However, what is valuable is that we now have a classic, correct recipe, and everyone can try to make limoncella using it.
Liqueur Limoncello, or Italian mezim
Wow, better late than never - I confessed that it was not limoncello! But people like it!
Ikra
It remains only to get the limoncino speech. The Italians also have such a drink. Maybe what we've been drinking here for a month is it?
lunova-moskalenko

Giraffe
And I also liked this option. The main thing is not to bother with draining afterwards. You need to make two options at the same time and compare. I'll do it. I'll just call my son to buy more lemons and vodka.
Natalia K.
The second time I do it as shown in the video. I really like this option, but there is no difference what to do as Irina wrote or as shown in the video. The taste is the same.
Skok
I didn't understand, in the video ... Where are the leftover lemon juice that did not go into the syrup. Are they also added to liquor? or how?
Natalia K.
Quote: Skok

I didn't understand, in the video ... Where are the leftover lemon juice that did not go into the syrup. Are they also added to liquor? or how?
Katerina, I do this:
1. Peel off lemons and fill with vodka (alcohol)
2. I squeeze out all the juice from the lemons, add 0.5 portions of sugar, stir and refrigerate.
3. A week later, I strain the vodka from the lemon peels, add the rest of the sugar to the lemon juice and mix everything.
Lemon juice should be at room temperature. Taste it and leave it for another week in a dark place. All the drink is ready.
P.S. I have a 1.85 liter limoncello can. I add boiled water to the top.
Hopefully explained. If that ask.
Kisena
We gathered here for a family celebration, I announced in advance that it would boom to taste the drink from which our entire forum is delighted. (to be honest, I became interested in the recipe when my sister, who came from Italy, in the supermarket began to pay attention to limoncella) We sat down, drank and then my mother takes out a bottle of a real original brought from Italy. We tasted the original on a glass and .... no one touched that bottle anymore !!! And they drank mine (and they tried to squeeze out the jar), but most importantly, after the drink there was not even a hint of at least some intoxication. The only thing I don't particularly like is the bitter taste, but I think it's from the peel of lemons, boom changing lemons! Forgive Irina for such a long treatise, HUGE thanks!
Ikra
Kisena, if the homemade drink is still left, then you will notice that over time, when a precipitate falls, the bitterness will decrease. In general, it is noticed that even if someone does not like something in it from the first glass, then ... all the same, they drink it all, without a trace. Well, they didn't taste it right away, give me some more!
Glad that you liked it, do it, experiment with your health!
redleafa
Well, how, all the same, with a slimming effect? I made the same hay and I will eat and drink with a lemon, suddenly and really slimming ?!
Ikra
Yeah, slimming! About an hour after even the most plentiful meal, appetite ... is fully restored!
Giraffe
In general, according to Irina's recipe, it is already being infused.Today I bought everything you need and will deliver according to the video recipe. Boom compare until we get drunk
Ikra
Better - before the final weight loss. Otherwise I feel somehow embarrassed that I accidentally drunk so many good people
Giraffe
Irin, is this a warning to me? Don't be afraid, everything is under control
Ikra
No no! I'm kidding! I believe that our people are tough! And only from research interest we try
redleafa
Well, yes, exclusively for scientific purposes!
lunova-moskalenko
Well, here I am with the report. Sorry for the still life around the bottles. I made from 6 lemons, 0.5 Moroshi, half the norm of sugar and half of water. Here's what happened in the end.
Liqueur Limoncello, or Italian mezim
I did it back in March, like if the girl's memory does not knock it off, then 3 days before the visit of the owner of the recipe to our southern region (South Coast). Of course, I violated the entire cooking technology, namely: I rarely talked (forgot), the place was not completely dark, Yes, and on the advice of one madam I put less sugar (now I realized that it was in vain).
It tastes a little bitter for my taste, but my husband said that it was the tincture for the first time. Tomorrow I’ll go for lemons and vodka and set the liquor to make. Irchik, we bring you from our family 🔗

Merri
While I was going to share my experiment, how many modifications have appeared!
I did the second batch without a white layer (mzdra?). Everything is like Irina's recipe, but she didn't chop the lemons, but removed the zest with a vegetable peeler, almost like on video, then added lemon juice to the syrup with alcohol and zest.
I liked it better. There is no bitterness at all and the taste is purer, richer.
Piano
Quote: Ikra

Yeah, slimming! About an hour after even the most plentiful meal, appetite ... is fully restored!

and I took it as directed - like mezim Chet my digestion selectively does not accept lazy dumplings. Once again, forgetting about this effect, I have a heaviness in the stomach + sensations of a state of average toxicosis. I decided to try the therapeutic effects of limoncella. The result exceeded expectations: 2 doses of 50 each with an interval of half an hour - better smectas
Ikra
Well, girls, well done. I'm glad that everyone has a creative approach to the recipe, and that everyone has excellent results. But most of all I am glad that there is a persistent healing effect!
Merri
Quote: Ikra

Well, girls, well done. I'm glad that everyone has a creative approach to the recipe, and that everyone has excellent results. But most of all I am glad that there is a persistent healing effect!

We are being treated in full!
redleafa
What am I thinking, it is not necessary to insist for a month? I already 2 days after a late supper for thirty grams and it lightens after all! ! Oh, I'm afraid it won't be infused
Ikra
We have already empirically found out that 2 weeks is enough. It lightens - and to your health! Lemons are not yet in short supply, you can still supply at any time.
irysska
Olga, not necessary, 2 weeks is enough if of course he lives up to 2 weeks
redleafa
All the same, two, yes ... And my current week
Ikra
Today I treated my colleagues to limoncella. On this occasion, I received a quatrain as a gift from a real poet, courtly mannerist, Alexander Fishman:

Two sips of delight from your hands,
That will fortunately involve any chela.
May life be spectacular and sweet
How is your golden limoncello!


So my recipe is already sung in verse
Homik
Ira Muza you are ours
kubanochka
And we, too, can ... Yes, for our Muse!

Say for the glory of Ira Odu,
Who brought this recipe to the people,
We do not get tired, squeezing the juice,
So that he could become Limoncella!

Who would have thought that a lemon
The sound of glasses chimes
Will give our glory to Ira,
He will also help the Ministry of Health ...

Advertising phrase about Mezim
Let's paraphrase to Rome
Let's set up an export stream.
Oh ... Give me a sip ...

And we are not afraid of any mafia ...
On the forum we have such a geography!
Write all the recipe in a notebook,
After all, Limoncello is grace!

Merri
Lena,
Vilapo
Lena, great poetry, just bravo
Ikra
kubanochka , Blimey! A wonderful ode!
Poor, poor Italian mafia
Rusya
Quote: nvk



Made this time according to this recipe. Didn't like it at all! Irusia, your recipe is the best!
Ikra
Rusya , Well, thank you! And then I myself wanted to try to put on this video next time.
Rusya
It is certainly simpler, there is no fuss with pomace, but the taste is very bland. Your limonie has a very multifaceted taste, you drink and every time new notes open up, and this one just turns out like a sweet liquor.

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