Pomegranate Liquor vs. Limoncello Cream
Do not think that it is a race of those who drink more, it is only a race of the flavors of excellent homemade liquors.
Since we often do dinners among friends, as invited we always bring sweets and drinks. Usually I prepare the sweets, instead my husband has
prepared for the first time the pomegranate liquor following a recipe found on su misya.info
Just in the autumn season suitable to collect the pomegranate fruit we started to prepare the liquor. We took the fruits from our
garden, plus those of our friends. There seemed few and we bought five more pomegranates at the supermarket with the origin from
Sicily. I tasted immediately, in fact the beans are sweeter than those of our Tuscany.
The ingredients are only a few: pomegranates, alcohol, water, brown sugar, almost equal parts. What is needed most is patience in
terms of time until you taste the final result. Definitely worth!
First you need to open and shell the pomegranate, in fact here I gave a hand too. Juice can stain clothes
so be careful when you work the pomegranates. Cut the fruit into four parts so it will be easier to shell them and eliminate the
white membrane. A useful advice is to emerge them in the water, as the seeds settle on the bottom and the small pieces of white
membrane float on the surface.
The pomegranate beans are macerated in pure alcohol for about thirty days in an airtight container. The ideal environment is cool and
sheltered from the light. Every two days the mixture should be mixed. After the maceration time you add the cane sugar syrup, of
course before you have made it cool completely. Shake the jar or mix and let it rest for another forty days, always in the dark away
from heat sources.
Finally after all these months your liquor is ready to be filtered and then bottled and tasted.
My friend Sara to prepare the Limoncello cream followed the recipe of giallozafferano
The ingredients are: untreated lemons, a vanilla pod, liquid fresh cream, pure alcohol, whole milk, sugar.
Even here the waiting times are the usual, varies a bit the process. After washing and drying the untreated lemons, with a peeler cut
of the strips without the white part. In the hermetically sealed glass container we put the lemon rinds with alcohol and a vanilla
pod already engraved in the sense of the length with a sharp knife. We leave to macerate for
a month in a dark and cool place. After the maceration time, filter the liquid with a strainer. At this point pour cream and milk
into a pan, add the sugar and stir until it melts. Bring to the boil, then turn off the heat and let it cool completely. Then pour
the alcohol into the pan, blending it with a dipping blender until you get a smooth cream. Find the bottles that you like and bottle
the limoncello cream that should be left in the freezer well capped for about a month before being served or given away. Finally
enjoy its intense flavor and very fragrant.
Among the many fruit liqueurs we have chosen these two, excellent to taste cold at the end of the meal as digestive. Half a glass to
warm our hearts, always in good company.
We were lucky to find these beautiful bottles in the shape of Eiffel Tower at duty-free in Paris, they were full of candies. Now here
they are with our excellent homemade digestive liqueurs. I hope I have been able to convey to you the desire to make these liquors.
Let me know everything!