Ginger Liqueur

Lightly boil the water with the finely chopped ginger and a piece of lemon peel for 10 minutes. Add the juice of the lemons and the sugar and continue until the sugar is completely dissolved.

Tip the gravy through a fine sieve, cool and add the brandy. Leave in a bottle for a few days.

Then carefully decant or draw off, as the remaining solids settle at the bottom.

By the way, if any liqueur is to last longer, it must contain at least 20% sugar and 20% alcohol. This one contains less.

adapted a little textually

Related Recipes:

Ginger JamFor the ginger jam, first wash the ginger tubers and peel them generously. Sprinkle the peeled ginger tubers... Veal Fricandeau “Conrad HaggerCut the veal nut into 4 or 8 pieces. Using a larding pin, lard each piece with the bacon, lightly pound... Riesling Mousse with Red GooseberriesFor the compote, clean the gooseberries. Stir the pudding powder with 40 ml grape juice. Caramelize sugar in a... Lemon Balm Syrup (Cold Version)Recipe for about 8 l syrup Preparation for lemon balm syrup: separate the lemon balm leaves from the stems and... Brioche – Grandmother(*) Allerlei from yeast dough Let yeast melt in water and stand for 10 min. Sift flour into a suitable bowl... “Lucky Noodles” with Steamed FishFor the “Lucky Noodles” with steamed fish, first prepare the fish. Empty 2 cups into the bottom of... Millet Vegetables with Turmeric and GingerFor the millet vegetables, wash the millet hot, boil in water for 15 minutes, then leave covered for 10... Ricotta and Cherry Topping Cake with Cherry SaucePreheat the kitchen stove to 200 degrees. For the base, melt the butter in a small saucepan. Then add to the... Crab Tails with Couscous OrientalPreheat the oven to 180 °C top/bottom heat (convection oven 160 °C , gas mark 3). Spread the pine nuts... Lemon Tart with LimoncelloFor the lemon tart with limoncello, first separate the eggs and beat the egg whites until stiff. Add the sugar...