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.
- 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)
- 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.
- Combine sugar and water in a small saucepan. Boil until sugar has completely dissolved. Let cool.
- 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.