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| author | Roger Gonzalez <roger@rogs.me> | 2022-06-08 11:07:03 -0300 |
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| committer | Roger Gonzalez <roger@rogs.me> | 2022-06-08 11:07:03 -0300 |
| commit | e5fda5d50a9135c6573d10ed2aa5bc3bec86b7aa (patch) | |
| tree | 2a08da4fa33c270b2fe32ad04b94a7e1e5e3e149 /content/limoncello.md | |
| parent | fa55da270fba837ca0b2efb0db9f9aab1fdcd497 (diff) | |
First steps towards montevideo.restaurant
Diffstat (limited to 'content/limoncello.md')
| -rw-r--r-- | content/limoncello.md | 29 |
1 files changed, 0 insertions, 29 deletions
diff --git a/content/limoncello.md b/content/limoncello.md deleted file mode 100644 index 718cd90..0000000 --- a/content/limoncello.md +++ /dev/null @@ -1,29 +0,0 @@ ---- -title: "Limoncello" -date: 2021-05-13 -tags: ['alcohol', 'lemons', 'digestivo', 'liquor'] -author: mfed3 ---- - - - -- ⏲️ Prep time: 10 min -- 🍳Wait time: 20 days -- 🍽️ Servings: 22 - -## Ingredients - -- 5-7 organic lemons (regular lemons are covered in wax) -- 300ml 95% ABV grain alcohol -- 700ml water -- 500ml sugar - -## Directions - -1. Pour the alcohol into a 1 liter mason jar -2. Peel the lemons avoiding the white pith (it will make your limoncello bitter) and submerse them in the alcohol -3. Cover the jar and let the lemons infuse the alcohol for 20 days -4. After the infusion is completed, create a simple syrup by boiling the water and dissolving the sugar in the water -5. Allow the water to cool completely, then strain the alcohol into the sugar water and stir -6. Bottle or put it back into the mason jar -7. Feel free to scale the recipe up or down, and adjust the sugar to the sweetness you like, but the ABV should remain somewhere around 28-30% |