Lemon Liqueur

"This is a tart, sweet, ever-so-slightly bitter liqueur reminicent of the Italian Doppio Cedro."
 
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Ready In:
2163hrs
Ingredients:
5
Yields:
1 gallon
Serves:
128
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ingredients

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directions

  • Peel and juice lemons.
  • Put juice and peel into a CLEAN gallon jar along with the two liquors.
  • Let stand a month.
  • Combine sugar and water; heat until just boiling and sugar is completely dissolved.
  • Cool completely.
  • Strain the liquor off the peels and combine with the cooled syrup.
  • Allow to stand at least another two months.
  • It will form a cloudy layer at the top; this can be removed and saved for kitchen use, or shaken to resuspend before serving. It will not completely disappear without mechanical filtration, and perhaps not even after several filterings (even coffee filters will not catch it all).

Questions & Replies

  1. Did you really mean quarts? Vodka and such is sold in 750 ML bottles here in the US. For some reason we call them a fifth.
     
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RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
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