Limoncellolavenderandvanillacreamliqueur Recipes

ITALIAN LIMONCELLO

Steps:

• Combine alcohol and lemon zest in a 1-gallon jug with a tight-fitting lid. Place in a cool, dark place to rest for 1 month. Swirl contents of the jug every few days.
• Combine water and sugar in a saucepan over medium heat; stir until sugar is fully dissolved. Set simple syrup aside to cool completely, 15 to 30 minutes.
• While simple syrup is cooling, place a sieve over a large bowl and line with coffee filters. Strain alcohol mixture through coffee filters to remove all sediment. Replace the filters as needed until all the mixture has been filtered. Filter one more time to ensure all sediment has been removed. Discard coffee filters and zest.
• Add enough simple syrup to the alcohol mixture to reach the desired alcohol-by-volume percentage; refer to an alcohol content calculator.
• Divide limoncello among 6 wine bottles. Seal with corks. Allow to rest in a cool, dark place for 1 month, swirling every few days. Strain one more time to remove any leftover sediment if desired.
• Place 1 bottle of limoncello in the freezer and serve icy-cold. Store remaining bottles at room temperature.

LIMONCELLO

Steps:

• Zest the lemons, and place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for one week at room temperature.
• After one week, combine sugar and water in a medium saucepan. Bring to a boil. Do not stir. Boil for 15 minutes. Allow syrup to cool to room temperature.
• Stir vodka mixture into syrup. Strain into glass bottles, and seal each bottle with a cork. Let mixture age for 2 weeks at room temperature.
• Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses.

LIMONCELLO LAVENDER AND VANILLA CREAM LIQUEUR

Steps:

• Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry.
• Remove the zest from the lemons with a vegetable peeler.
• Make sure to scrape off any of the bitter white pith from the zest and discard the pith.
• Soak zest in vodka for 7 days (room temperature).
• Strain vodka through a fine-meshed sieve, discarding the zest. Transfer vodka to a 2 quart glass bottle.
• In a blender add sugar vanilla and lavender and blend till fine and powdery.
• Bring milk and sugar mixture to a boil then reduce to medium low heat, simmering uncovered, until reduced to about 6 cups.
• About 45 minutes.
• Strain and cool sweetened flavored milk completely.
• Then add to strained vodka.
• Place in refrigerator or freezer for 3 days for flavors to meld.
• Shake well before serving.

VANILLA LIQUEUR OR CORDIAL

Steps:

• Combine the first four ingredients in a saucepan; bring to boiling and cook for five minutes, stirring occasionally.
• Remove from heat and cool.
• Add rum and pour into bottles with tight-fitting covers.
• Let stand for at least two weeks before serving.