Yesterday I tryed a limoncello I made
following this recipe :
It is pretty good. It could have more lemon but it's
If you buy limoncello, it is opaque, unlike the
limoncello made with the recipe above. Mine is a bit
yellow and clear (after filtration).
I was asking how could the traditional version be
opaque, so I tryed adding one drip of milk to a shot
glass and the color went perfect except that after 10
minutes the milk was curdle. I guess the liqueur is a
So I tryed adding a bit of lemon juice but it does not
make it enough opaque at all.
Someone has an advice?
Lèche-vitrine ou lèche-écran ?
- Actually honey sweetness is equivalent to sucrose.
Flower nectar is usually mostly diluted sucrose which is converted by bees to mainly glucose and fructose and then concentrated by fanning to about 80% sugar content.