Drink: Lemon Liqueur À La Limoncello

1. Wash the lemons with hot water. Then peel off the peel with a peeler and place in a suitable container.

A notice:

1. It can hardly be avoided that some of the white intermediate layer is also peeled off. That’s fine with me. This gives the liqueur a relatively strong bitter note. I don’t want to drink cardboard-sweet liqueur, I only use it for mixing. The bitter note is desirable. Others use orange bitters or Angostura bitters instead.
2. Now free the lemons from the white peel, cut into slices and also put in the container.
3. Finally add the sugar and the grain and stir everything vigorously.
4. Let it infuse for 8 weeks. Then carefully drain and filter. Do not squeeze out the lemon wedges for the time being, otherwise the liqueur will turn cloudy.
5. The slices are squeezed out in a further step and the juice is bottled separately. This is also used in a variety of ways in the household.