Rich Refreshing Homemade Lemon Liqueur
cookpad.japan @cookpad_jp
We harvested tons of lemons, and I used some to make lemon liqueur this year.
Remove the white, bitter part of the skin to the extent possible. Remove the lemon zest from the jar after 7-10 days, and the flesh after a month. For 2 liter jar. Recipe by uzutabi
Rich Refreshing Homemade Lemon Liqueur
We harvested tons of lemons, and I used some to make lemon liqueur this year.
Remove the white, bitter part of the skin to the extent possible. Remove the lemon zest from the jar after 7-10 days, and the flesh after a month. For 2 liter jar. Recipe by uzutabi
Cooking Instructions
- 1
Use Japanese organic lemons, if possible. Otherwise, wash the skin clean.
- 2
Peel the lemon. Peel the skin off thinly without peeling the white part of the lemon.
- 3
This is the how lemon peel should look. Lemon peel removed from 5-6 lemons weighed about 70-80 g.
- 4
Remove the white part of the lemons. Japanese lemons have a thicker white layer than other varieties. Remove them completely since they have a bitter taste.
- 5
This is how the peeled lemons should look.
- 6
Cut each lemon into thirds.
- 7
Fill a jar first with the crystal rock sugar, then the lemon flesh, then another layer of crystal rock sugar, then another layer of lemon flesh.
- 8
Place the lemon zest on top.
- 9
Pour the white liqueur into the jar.
- 10
Remove the lemon zest after 7-10 days. Remove the lemon flesh after a month. You can drink the lemon liqueur after 6 months.
- 11
Here, I'm removing the lemon zest after 7-10 days.
- 12
This is how the color of the lemon liqueur should look after 6 months. You don't need to add anything to make a great cocktail!
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