Lemon Liqueur
Ingredients 6 ingredients
Possible health benefits
General information, not medical advice.
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Lemon
High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of protein · 1.1 g per 100 g, 15% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Thinly peel zest strips from the lemons. Don NOT include the whiter inner peal. Place the zest strips into a medium sauce pan. Cut the lemons in half and squeee juice into a measuring cup; remove any seeds. Measure juice and add enouch water to make 1 cup. Pour lemon juice into sauce pan with zest, add sugar and stir. Bring mixture to a biol, stirring frequently. When it reaches a boil reduce heat and simmer for 10 minutes.
- Remove from heat and cool. Pour lemon mixture into an aging container, add vodka and stir. Cap and age for 4 weeks in a cool dark place. After initial aging, pour through a metal strainer into a bowl to remove zest. Zest may be used for cooking if desired. Pour liqueur back into cleaned aging container for an additional month of aging.
- When completed with aging, strain liqueur through a fine cloth, such as muslin, which is placed over a large bowl. Repeat as needed. A cloudy layer may form on top after several srtainings. The cloudy portion may be poured off and reserved for cooking if desired. Bottle and cap as desired.
- Liqueur is now ready to be used in cooking, but is prefered for drinking after 3 or more months aging. Lequeur will be ready for drinking in 3 to 5 months.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Chef's knife
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Grater
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Vegetable peeler
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Wooden spoon
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Sieve
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Measuring jug