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RE: [Distillers] Re: lemon cello (Limoncello)

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  • Ackland, Tony (CALNZAS)
    ... Have had one of these macerating in the hot water cupboard for the last few months. Finally remembered it on Friday evening, strained out the zest, added
    Message 1 of 3 , Jun 29, 2003
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      > Limoncello
      > Zest from 1 kilogram of lemons (about6)
      > 750ml (3 cups) neutral alcohol (40%bv)
      > 250ml (1 cup) spring water
      > 1-2 cups of sugar

      Have had one of these macerating in the hot water cupboard for the last few months. Finally remembered it on Friday evening, strained out the zest, added the sugar & its fantastic ! Will get even better once its "frozen" to an ice-cold slurry.

      Tony
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