Homemade Liqueurs with Herbs: Fresh Rosemary and Lemon Liqueur

<p>
<em>Makes about 1 quart<br />
</em>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.</p>
<ul>
<li>Grated zest and juice of 5 large lemons</li>
<li>1 liter vodka</li>
<li>4 sprigs fresh rosemary (about 4 or 5 inches long)</li>
<li>2 cups sugar</li>
<li>1 cup water</li>
<li>1 teaspoon glycerin (available at drugstores, optional)</li>
</ul>
<ol>
<li>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.</li>
<li>Combine sugar and water in a small saucepan. Boil until sugar has completely dissolved. Let cool.</li>
<li>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.</li>
</ol>
<p>
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<p>
<em>Leah A. Zeldes is food editor of Chicago’s Lerner Newspapers.</em>
</p>
<p>Click here for the original article <a href=”https://www.motherearthliving.com/cooking-methods/exotic-herbal-spirits.aspx”>Homemade Liqueurs with Herbs</a>.</p>

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