Ingredients

• 350 g sugar
• 350 g alcohol 96% vol.
• 12 untreated lemon leaves
• 3 untreated lemons

To prepare the recipe of the lemon liqueur, immerse the leaves and the zest of lemons in alcohol and leave to infuse for 12-15 days.
Melt sugar with 500 g of water in a saucepan; when boiling, turn off and let the syrup cool down. Then mix it with the infusion and filter everything.
bottled the liqueur, cap it and let it rest for at least 4 months. Serve it very cold, alone or with dry biscuits.

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