In keeping with our cordial making, I set up four jars of Lemon Liqueur today. If you are waiting to try one of these, make it this one….it tastes so amazing any time of the year! I don’t have a pic handy, I’ll try to snap one later and post it for you. Here is the recipe:

Here is what you need:

1 c spring or distilled water
2 c sugar
4 T lemon zest
1/2 c fresh squeezed lemon juice
1 1/2 c 100 proof vodka

***notes***

• we use organic lemons or Meyer lemons when in season
• lemons are zested using a fine micro plane grater to avoid any white pith. This is VERY important. The pith will add bitterness.
• use a good vodka, the taste matters here

Make a simple syrup by boiling the sugar and water over medium high heat until the mixture becomes clear, do not over heat this or you will end up with caramel . Remove the simple syrup from the heat and allow it to cool to a just warm temperature and pour into a clean 1 quart jar with a tight fitting lid. Add the zest, vodka and lemon juice and stir. Seal the jar and store in a cool dark place for at least 4 weeks…6 weeks is best. After your wait is over strain the solids and decant. Store in the freezer and serve ICE cold.

To serve we rim a chilled martini glass with sugar infused with lemon balm.

VERY IMPORTANT NOTE-make at least two batches.

Since it is Apple season in NY…Apple Wine!

Name: Apple Wine
Category: Fruit
Yield: Five Gallons US
Beginning sg: Not Provided
Ingredients:

5 gals. fresh sweet cider (no preservatives)
5 campden tablets
1/4 tsp (25 drops) pectinase (pectic enzyme)
Enough sugar to measure an SG of 1.09 (sweet cider is usually around 1.05)
3 tsp yeast nutrient
12 oz. can of frozen apple juice concentrate
5 tablets of benzoate (or sorbate)
1 pkg. Wine yeast such as: Cotes Des Blanc, Epernay II, Prisse De Mousse or Premier Curvee

Instructions:

1. Mix the cider, campden tablets and pectinase in a primary fermenter and let sit 24 hours. The campden will kill the wild yeast from the apples.

2.After 24 hours, add the sugar and nutrient.

3. Add the yeast to the must.

4. Let it ferment in the primary for a week or so.

5. Rack to a carboy.

6. Rack again 3 weeks later.

7. Rack every 3-4 months until clear and stable.

8. At bottling time, add the benzoate (or sorbate) and the can of apple juice concentrate (to sweeten it).

9. Allow to age about 6 months after bottling.

Enjoy!

Colleen

www.homemadewine.net