Lemon Drop Moonshine Recipe 385
LEMON DROP MOONSHINE RECIPE
This lemon drop moonshine recipe has all the sugar you need to satisfy your sweet tooth combined with the tartness of lemon and a kick of moonshine (or Everclear). It's perfect for summer days, fall get togethers, winter holiday bashes, and spring picnics. The ingredients are simple and you only need a few cups of this and that to make the perfect lemon drop moonshine.
Provided by Craft Stills
Categories Moonshine
Time 1h5m
Number Of Ingredients 4
Steps:
- Put your oven on medium heat.
- Pour your 6 cups of filtered water into a pan.
- Preheat the 6 cups of water to 86 degrees Fahrenheit .
- Pour 2 cups of sugar into the 6 cups of filtered water and stir until dissolved.
- Once the 2 cups of sugar are dissolved, turn heat off and let cool until room temperature.
- Pour the 2 cups of freshly squeezed lemon juice and 2 cups of moonshine into the water
- Let sit for 8 to 12 hours (or longer if you wish).
Nutrition Facts :
LEMON DROP
Fresh squeezed lemon juice with vodka. It just doesn't get better than that.
Provided by EDANDY
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- In a mixing glass, combine lemon juice, vodka and sugar. Stir until dissolved, then pour into glasses filled with ice. Garnish with a lemon slice and sprig of mint.
Nutrition Facts : Calories 44.7 calories, Carbohydrate 3.8 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 0.5 mg, Sugar 1.8 g
LEMON DROP MOONSHINE RECIPE - (3.8/5)
Provided by JenicaD
Number Of Ingredients 4
Steps:
- 1. Put the water and sugar in a small pot, heat over medium heat until the sugar has dissolved and the water starts to clear. It does not need to boil. Stir occasionally so you do not burn the sugar. Now let it cool. 2. Add the Lemon Juice and the Everclear to your syrup, stir it all together and bottle it. Like all other liqueurs it mellows with age, a few hours, a few days, a few weeks . . . it's up to you! This recipe yields about 3 quarts.
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