Homemade limoncello with grapefruit
8 servings
120 minutes
A recipe from Asen Safiullin, bar manager at Farro restaurant. A variation of classic limoncello, but with lemon comes grapefruit. A tincture for those who don't like overtly sweet drinks and appreciate noble bitterness . Pay attention to the milk clarification technique - it will come in handy in other tinctures to make them crystal clear.
1
Grate the grapefruit zest on a fine grater, avoiding the white 'pith'.
- Grapefruits: 1 kg
2
Place the zest in a suitable container, pour vodka over it, close it, and leave it in a dark place at room temperature for a week.
- Vodka: 700 ml
3
Then uncork, add a vanilla pod, previously cleaned of seeds, and let it steep for another 2 days, shaking daily.
- Vanilla pod: 1 piece
4
Strain the infusion through a sieve, place the remaining zest in a saucepan, and add sugar and water.
- Sugar: 150 g
- Water: 150 ml
5
Heat until the sugar is completely dissolved, remove from heat and let cool.
6
Mix the resulting syrup with the tincture and lemon juice. Leave for 1 day.
- Lemon juice: 150 ml
7
Then pour milk into the infusion. After about 2 hours, when the milk curdles, strain the infusion through paper filter bags.
- Milk: 150 ml
8
Pour the ready limoncello into bottles, seal them, and serve chilled.
