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Kitrón (Greek Lemon Liquor from Naxos)

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“This is a specialty of the Greek island Naxos. Submitted for ZWT 6. You should use organic lemons and lime if possible, because the peel must not be poisoned... Cooking time is 12 days soaking time.”
READY IN:
288hrs 30mins
SERVES:
30
YIELD:
30
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash lemons and lime under ho water.
  2. Thinly peel them, avoiding the white part of the peel because it would make the liquor bitter.
  3. Place the peel in a glass bottle or jar, fill in the Ouzo, seal the bottle and let stand in a cool lace for 12 days, shaking the bottle every now and then.
  4. On day 13, heat water and sugar, bring to a rolling boil and boil for 3 minutes, then let cool completely.
  5. Slowly pour ouzo from the bottle through a sieve lined with cheese cloth into a clean jar, then mix with sugar syrup and fill into a clean bottle.
  6. The liquor will keep forever in the unlikely case that you don't drink it -- .

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