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Fresh Rosemary and Lemon Liqueur

 

Photo by iStock/Getty Images Plus/AlexPro9500

 Makes about 1 quart

This fresh rosemary and lemon liqueur recipe is a variation on the Italian limoncello. For a more complex, perfumy version, substitute ½ cup fresh lemon verbena or lemon balm leaves for one or two of the lemons.

Ingredients

  • Grated zest and juice of 5 large lemons
  • 1 liter vodka
  • 4 sprigs fresh rosemary (about 4 or 5 inches long)
  • 2 cups sugar
  • 1 cup water
  • 1 teaspoon glycerin (available at drugstores, optional)

Directions

  1. Place lemon zest, juice, vodka and rosemary in a clean glass jar or bottle. Cover and let macerate in a cool, dark place for 1 month or more, giving the mixture a shake every few days.
  2. Combine sugar and water in a small saucepan. Boil until sugar has completely dissolved. Let cool.
  3. Strain vodka mixture through a coffee filter into a clean jar or bottle with an airtight lid. Sweeten to taste with the sugar syrup. If desired, add a little glycerin as a smoother. Cover and age at least 2 weeks. Store in the refrigerator or freezer for up to 1 year. Serve ice cold in small glasses.


Leah A. Zeldes is food editor of Chicago’s Lerner Newspapers.

Click here for the original article Homemade Liqueurs with Herbs.

Published on Mar 19, 2019

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