At a glance
You're making a sweet Italian lemon liqueur that requires patience—the main work happens during a 14-day steep in a cool, dark spot. The tricky part is carefully removing the lemon zest without including the bitter white pith, and then you'll need another week for the liqueur to rest before it's ready to enjoy.
1/3
Remove the bitter pith
Peel the zest from organic lemons and remove the bitter white pith underneath.
For this step
0/12/3
Steep in alcohol
Cover the zest with alcohol, water and sugar, then leave to steep somewhere cool and dark for about 14 days, stirring occasionally.
For this step
0/33/3
Strain and let it rest
Strain the liqueur and leave it to rest for one more week.
How it went
Nobody has tried this recipe yet
Be the first to say how it went.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
