Lemon Drop Liqueur

Lemon Drop Liqueur Recipe
Randy Mayor
Locals often unwind at Ray's Boathouse with a bracing summer cocktail like this one. Fresh lemon juice and lemon rind add bright tang and a beautiful hue to this liqueur. Begin a batch three weeks before you plan to serve it. Pour over ice with two parts sparkling water for a cool, delicious lemon spritzer. To serve straight up, coat the rim of a chilled martini glass in lemon juice, then dip the rim in sugar. Garnish with a slice of lemon.

Yield:

4 3/4 cups (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 170
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 21.4 g
Fiber 0.1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 1 mg
Calcium 1 mg

Ingredients

2 cups sugar
1 cup water
5 lemon rinds, cut into strips
3 cups vodka
1/4 cup lemon juice

Preparation

Combine sugar and water in a medium saucepan; cook over medium heat 5 minutes or until sugar dissolves, stirring constantly. Remove from heat; stir in rind. Cool completely. Stir in vodka and lemon juice.

Sterilize 2 wide-mouthed, 1-quart jars according to manufacturer's directions. Divide vodka mixture between jars. Cover each jar with metal lid; screw on band. Store in a cool, dark place for 3 weeks, shaking jar every other day.

Line a fine-mesh sieve with a double layer of cheesecloth; strain mixture through cheesecloth into a bowl. Discard solids. Return liqueur to jars or clean decanter; store chilled in refrigerator or freezer.

Note: Mixture will keep in the freezer for up to a year.

Note:

Kathryn Conrad,

Cooking Light

June 2005
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