VGorn
Ikra, Irochka, and thank you very much from me! I cooked, appreciated, today I will go for lemons! There won't be many! Delicious!
Kara
Quote: Ikra

I haven't tried Bellini's cocktail, which I regret - I haven't seen it anywhere else
I have not tried this either Sho tse? At least where to look for that?
Ikra
VGorn, Victoria, I am very happy! Drink with pleasure!

Kara, look only in Italy, and even then, we saw it in Venice, but did not come across in other places. This is prosecco mixed with white peach puree (juice). In fact, it is prepared "live" in bars, and this is the best option, but I saw a bottle on sale there - the same, champagne, and the inside is pinkish, opaque. But ... we ran around Venice so much that we were not distracted by buying it, postponing it for later. And then ... it didn’t come Now here he sits in my postponed Wishlist. I would like to try such special things in the original, then do it myself. So far I do not risk doing so as not to spoil my impression.
Kara
Irisha, I'll write it down !! Thanks Just in a month we will reunite with Bella Italia
Ikra
Kara, try there for me. And tell me be sure, maybe there is nothing to dream about ...
Kara
Oh, I’ll make sure I’ll say that Irinka ordered
Ikra
Ha! I climbed into the Internet, and immediately found this cocktail in the market. But it was not! But I won't buy it yet ...
Kara
Irish, is this it?

Liqueur Limoncello, or Italian mezim
Ikra
Kara, it!
Rada-dms
Girls, I beg pardon, I will get into your conversation! There is no comparison with Bellini and Rossini purchased in bottles made with fresh peaches and strawberries. NO! They are not worth the money. Themselves mixed everything and filled! Although even in bars, even in summer, they still mix from canned ones or just from bottles! I always clarify!
Do it yourself and the result will be even better! Moreover, what to do is a piece of cake. And in the bar you have to ask if a cocktail is made of fresh fruit? cry from the heart!
Ikra
Rada-dms, Olya! A master class is needed, however
Kara
Here in more detail, lope and what to pour?

Ira, I'm sorry that we flood in your topic
Ikra
KaraI'm not against this flood
Rada-dms
Girls! I wanted to put up to the heap for the competition! I will score if anyone encroaches on!
But I'm afraid I won't have time before leaving! Everything is simple there! But it is better to wait for beautiful sweet peaches! And it's a pity to transfer expensive drinks to this business! And just bodybuilding for the sake of the recipe, it's not mine! And there is even a photo with this cocktail from Italy ... I will not have time .... if you wait, I will be glad about the story, and everything, everything, everything!

Kara
Quote: Rada-dms

Girls! I wanted to put up to the heap for the competition! I will score if anyone encroaches on!

God be with you Where can I keep up with you?
lenchikh
An interesting recipe, I really wanted to try it, and there is alcohol, it remains to buy lemons.
Ikra
lenchikh, since there is alcohol, then you need to do
Zachary
Liqueur Limoncello, or Italian mezim
Kokoschka
Zachary, the beauty,!!!!
I'm going to do it too!
Ikra
Zachary, beautiful drinks! Can you share what recipe you are making? And especially about Cointreau.
Suddenly I found alcohol while cleaning, I don't even remember where it came from, for almost 2 years we observed the dry law while my husband was treating his ailments.
Zachary
Cointreau

Ingredients
Oranges - 5pcs
Alcohol 96% - 500ml
Sugar - 400g
Juice from 5 oranges
Water - add so much to the juice that there would be 900 ml in the bag
Cinnamon stick - 1pc
Peel the oranges, remove the peel until white, pour the peel with alcohol for 7-10 days. Strain the infusion.
Squeeze juice from the remaining orange, pour into a saucepan, add up to 900 ml of water, add sugar, add a cinnamon stick, boil everything for a couple of minutes, cool. Dilute the resulting syrup with infusions. Chill, bottle
Ikra
Zachary, Thank you! I will take the recipe into service. The question is: does the sediment fall out in your drinks?
Fotina
Where can I get so much alcohol? What to do with diabetes? God, how I want to drink it!))))
Zachary
Quote: Ikra
The question is: does the sediment fall out in your drinks?
I pass the infusion through a fine sieve with gauze several times. That's all.
Ikra
Zachary, yes, I also pass it through a sieve with gauze. But after a while, the sediment is still there. When you squeeze juice from oranges and lemons, do you filter it or not? The pulp remains there, and the sediment, in principle, should be. Although this is not critical, everything flies away with the sediment. I just want to improve something. Or find out some miraculous way of filtering.
Kokoschka
Zachary, thanks for the recipe!
What else are you doing?
You have so many aces up your sleeve! (y) great!
Quote: Zachary
Ingredients
Oranges - 5pcs
Alcohol 96% - 500ml
Sugar - 400g
Juice from 5 oranges
Water - add so much to the juice that there would be 900 ml in the bag
Cinnamon stick - 1pc
Zachary
Quote: Ikra
I just want to improve on something. Or find out some miraculous way of filtering.
After straining several times with 700 ml, 500 remains, almost 200 goes into the pulp. here, if you want it completely clean, you need to filter through cheesecloth 5 times

Quote: Kokoschka
Zachari, thanks for the recipe!
What else are you doing?
You have so many aces up your sleeve! great!
Well, there is a rich assortment of different tinctures. Basically we do for sale Exclusive drink "Chapraksy" Recipe don't ask I won't tell, it's a family run from the 17th century. You can try only in two places in Crimea, Evpatoria and Simferopol. But there is also a difference in tastes.

Liqueur Limoncello, or Italian mezim

Liqueur Limoncello, or Italian mezim

Liqueur Limoncello, or Italian mezim

For several centuries, from family to family, from generation to generation, a unique taste and aroma has been formed. Herbs, roots, flowers and fruits combined into one whole, 32 ingredients - the secret of family traditions was collected in the Karaite vodka "Chapraksy".
Kokoschka
Zachary, How interesting!
If we get together in Crimea, I'll ask where it is for sale!
Ikra
Zachary, that's how! Family recipe! Well, this drink requires thoughtful drinking. Hopefully, when I am in Crimea, I will be able to buy it. What is the reason for the difference in tastes? Does the family have two versions of the recipe?
Zachary
Quote: Ikra
What is the reason for the difference in tastes? Does the family have two versions of the recipe?
The first drink is balanced; the second is dominated by cinnamon.
strawberry
Girls! Made limoncello 2 years ago. There is still 1 bottle (I hardly drink it myself), but everyone is delighted. Made some liquor recently? from lingonberry, black currant in MV. But what if you do the same with limoncello? The zest can be insisted for 10 days. Will it work? I love experiments, and someone will remove the sample.
Crochet
Quote: Zachary
Cointreau

Zakharplease post your liqueur recipe as a separate recipe ...

After all, it will be lost ...
Natalia K.
Quote: strawberry
Made limoncello 2 years ago.
Natasha, I also have so much time worth a limon. Made it before
Oh, how it all ends. When I come home and drink everything myself

Although I don't drink


Thank you Irina for such a noble liquor.
Merri
Nataliyawhen everything is over there, we'll all get drunk to celebrate!
Ikra
natalisha_31, and nobody drinks! 20 grams after a hearty meal is medicine.
... By the way, due to my age, I have probably begun to react very strangely to alcohol lately. Literally a tiny glass at dinner is completely unsettling. Not that I am drunk, but ... I become kind of weak-willed, lazy and sleepy. Awful But in Italy no one sits down for food without wine. You order something to eat, and the jug is automatically on your table. But ... either the air is mountainous, or something else - like water. Only strength is added.
Natalia K.
Quote: Ikra
lazy and sleepy.
Irina, similarly when I tried it for the first time. And after that incident, no, no
Mariana Eve
I express my gratitude to Irina for the limoncello from the whole family!
Last year I did it, drank it with such pleasure, and now I put it on the New Year again, by popular demand)))
Here he is now associated with the New Year holidays, and that's it! I even put a double portion - everyone wants it for New Year's feasts!
Ikra
Mariana Eve, thank you very much! I hope it will turn out delicious this year too!
Mariana Eve
It will definitely turn out delicious, such a wonderful recipe!
And alcohol was found!
Borisyonok
Ikra, Irina!
And I made a report ... last year I made it with vodka, everyone liked this drink. Today I put it strictly according to the recipe with alcohol. I made a lot - 6 servings, some will go to the New Year's table, some for gifts, and some I was "ordered to leave for March 8" by my friend ... but I just think if the enta part will reach her?
Vasyutka
Irina, thanks for the recipe. Told his sister to make an awesome drink. True, she made with bones, the taste is special. But everyone really liked it. I asked her to leave for the New Year. And more to do. The alcohol was lying around.
Ikra
Borisyonok, it is necessary for a friend to put a bottle away from the galz This will be the most ladies' drink, the most suitable for a woman's day

Vasyutka, the bones, of course, would have to be removed ... But the bitter aftertaste goes away with time. When strain, let it stand in the bottles somewhere at rest, there will be a precipitate, and all the bitterness in it. If you pour it gently without shaking it, it will not be bitter at all.
Borisyonok
Quote: Ikra
it is necessary for a friend to put a bottle away from the galz
Irina, I'm afraid I'll have to do more.

I'm sitting here, thinking how to make Cointreau ... with a small investment of time. Can it be done in the same way as Limoncello? so grind everything and pour in alcohol and syrup? and let it cost itself 3-4 weeks ...? what do you think?

zoyaaa
The other day I put not quite Cointreau, rather Grand Marnier, I found on the Internet a recipe for 700 ml of cognac zest of 4 oranges, without a white layer, stand for 1 month, then strain, removing the zest, add 240 ml of liquid honey (In this place I was at a dead end : stir honey or not) and insist until the drink is completely clarified - honey should precipitate. Strain through a dense fabric, almost all triple seki insist on zest, shoveled several articles, in winter it is dreary without Cointreau, and the price is not attractive.
Ikra
Borisyonok, never did Cointreau. I don't even know what to advise.
Twig
Girls!
In no case do not throw out the cake!
Yesterday I baked muffins, fished the pulp from the infused limoncella, squeezed it out and added it to the dough.
You can feel candied fruit in the muffin, such sweet pieces
I licked the spoon, something strong, some kind of limoncella comes out, poured it with alcohol, diluted it with vodka.
Kokoschka
I bet yesterday on Abkhaz lemons! Of course, they have an indescribable smell
alba et atra
Quote: Kokoschka

I bet yesterday on Abkhaz lemons! Of course, they have an indescribable smell

And yesterday I bought Abkhaz tangerines.
I want to put a tangerine according to this recipe.
Kokoschka
Elena, How interesting!
I also pickled the Abkhazian ones about the Romin recipe, maybe pickle tangerines ...
alba et atra
Quote: Kokoschka

I bet yesterday on Abkhaz lemons!

Lilia, did you take Abkhaz lemons at the market?
But how to understand whether they are Abkhaz or not?
It seems the same as in the store.
And then I have a problem with lemons, and I really want to make delicious Limoncello!

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