Homemade Citrus Liqueur Recipe

 

INGREDIENTS:

8–10 large lemons (or a mix of citrus fruits such as oranges and limes for variation)

1 liter of high-proof neutral alcohol (vodka or grain spirit works best)

4 cups water

3 cups granulated sugar

Optional: a few sprigs of fresh herbs (mint, basil, or rosemary) for added complexity

INSTRUCTION:

Prepare the citrus peels: Wash the lemons thoroughly to remove any wax or residue. Using a vegetable peeler, carefully remove the outer yellow peel, avoiding the bitter white pith. The peels are the key to flavor, as they contain the essential oils that give the liqueur its aroma.

Infuse the alcohol: Place the peels in a large glass jar with a secure lid. Pour the alcohol over the peels, ensuring they are fully submerged. Seal the jar tightly and store it in a cool, dark place for at least 10–14 days. Shake the jar gently every couple of days to help release the oils. Over time, the alcohol will turn a vibrant yellow as it absorbs the citrus essence.

Prepare the syrup: After the infusion period, combine water and sugar in a saucepan. Heat gently, stirring until the sugar dissolves completely. Allow the syrup to cool to room temperature.

Strain and combine: Strain the infused alcohol through a fine mesh sieve or cheesecloth into a clean container, discarding the peels. Slowly add the cooled syrup to the alcohol, stirring until well blended. Taste and adjust sweetness if desired by adding more syrup.

Bottle the liqueur: Pour the finished liqueur into clean glass bottles, sealing them tightly. For presentation, you can decorate bottles with ribbons or labels. Allow the liqueur to rest for another week before serving, as this helps the flavors meld together.

Serve and enjoy: Chill the liqueur in the refrigerator or freezer before serving. It is traditionally enjoyed neat in small glasses, but it also works beautifully in cocktails or as a flavor enhancer for desserts.