Composition / ingredients
Cooking method
1. Wash the lemons, wipe them and remove the zest from them. Try not to touch the white part of the peel - it should not get into the face, otherwise your limoncello will be bitter.
2. Fold the zest into a three-liter jar, then pour alcohol, close the jar tightly with a lid.
3. Put the jar in a warm and dark place for 2-3 weeks. The longer it is infused, the richer the taste, but if you are in a hurry for the holiday, you can reduce the time to 2 weeks.
4. Pour milk into a saucepan, add cream, pour a little vanilla (a pinch will be enough).
5. Bring the contents of the saucepan to a boil, then remove from the heat.
6. Pour sugar into a saucepan while the mixture is hot. While stirring, wait for it to completely dissolve. Cool the mixture completely.
7. Strain the tincture of alcohol and zest through a very fine sieve, mix it with the creamy milk liquid.
8. Now the future liquor can be poured into bottles. Close them tightly and put them in the refrigerator for a week and a half.
Store the finished liquor in a cold place. It is stored for at least a year.
Happy holidays!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vanillin - 288 kcal/100g
- Alcohol - 221 kcal/100g
