Bring sugar to a boil with water, stirring constantly over very low heat until a kind of syrup is formed. Cut the lemons into slices. Remove the pips. Place the lemons in a light-colored container. Pour the still warm syrup over them. Add spice powder and pour in alcohol. Close the jar tightly and leave it in a warm, sunny place for 4 weeks.
Strain the mixture through a sieve, then pass it through a paper filter. Season the liqueur. If necessary, sweeten repeatedly with sugar solution. Fill into bottles and ripen for 4 to 6 weeks.
Related Recipes:
Lemon Spaghetti with SalmonLemons Wash the lemons and cut them four times lengthwise. Make sure they still hold together at the ends...
Lemon SyrupFor the lemon syrup, peel 3 lemons with a potato peeler and set the peel aside. Roll all 6 lemons across the...
Galaktoboureko (Semolina Cream Cake)For the semolina cream cake, stir the semolina, cornstarch and vanilla sugar well with the milk (preferably...
Egg Liqueur Chocolate Dessert with RaspberriesFor the eggnog chocolate dessert with raspberries, first marinate the raspberries with the raspberry brandy...
Apple Cream with Marinated ApplesCut apple in half, remove core with a Parisian spoon. Cut the halves into fine slices. Rinse half of the...
Elderberry SyrupCut the lemons into slices. Make a syrup with the water, citric acid and sugar and then cool. Put the lemon...
Caramel Mousse with Baby PineappleIn a baking bowl, mix the egg with sugar (1). Put the gelatin in cold water. Bring sugar (2) and water to a...
Glazed Chestnuts – Marons GlacesFor the preparation of this sweet requires special care and patience, because the chestnuts break easily while...
Vegetable Noodle PanTry this delicious pasta dish: 1. make pasta in large saucepan of boiling hot, lightly salted water. Add a...
Mongolian Beef 1Cut the carrots diagonally into narrow slices, the green of the spring onions into pieces of 2-3cm. Cut the...