Homemade Liqueurs with Herbs: Fresh Rosemary and Lemon Liqueur


| August/September 2003


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)
  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.








Mother Earth News Fair Schedule 2019

MOTHER EARTH NEWS FAIR

Next: February 16-17 2019
Belton, TX

Sit in on dozens of practical workshops from the leading authorities on natural health, organic gardening, real food and more!

LEARN MORE