Tuesday, March 1, 2011

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LIMONCELLO (TRADITIONAL) PEAR MUFFINS

like yesterday we were celebrating, because today also, and what better than a limoncello.
limoncello There are many recipes online, with different proportions terms of the number of lemons, sugar, water ... I followed the recipe for Thermo-Miss , and as we have proven, sometimes clearly continue to do the same recipe.

just want to emphasize two things: The first one is to be peeled very, very well the lemon to prevent them after embitter us, and to be left greatly reduce the syrup, I'd say about half.

We used Marc Galician, we gave a friend of my husband. Here in Barcelona is difficult, almost impossible to achieve, and through it we able to do this limoncello


INGREDIENTS (for approx ¾ tresbotellas):

skin
of 8 lemons 1 liter of spirits (black, not herbal)
900 gr. sugar 2 quarts water

PREPARATION:

estareceta The central part, and very importantly, carefully peel the 8 lemons, so that WILL be only skin us nothing of whites, that bitter.

unrecipiente subsequently made shells with alcohol and let stand in a chilly lugaroscuro and for at least two to three weeks (if more tampocopasa nothing).

boil the water along withthe sugar until a syrup ... (more syrup liquid, which then ellimoncello is very watery).

We let it cool, mezclamosen a large bottle with alcohol to which we have removed the shells, and wing bar.

is ready and in theory paratomar, but it is better to miss a couple of days for that mate lossabores.

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