Eggs – Lemon Liqueur
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 12 egg (s)
- 7 lemon (s)
- 7 lime (s)
- 500 g suar or powdered suar
- 1 bottle rum, 54%
Print Recipe
Pin Recipe Instructions
- Wash the eggs thoroughly and place them together with their shells in a tall container. Squeeze the lemons and limes, pour the juice over the eggs, the eggs must be covered, if necessary use more juice. Put the whole thing in a cool place for 8-10 days, stirring occasionally, the eggshells will dissolve in the meantime.
- Put everything through a sieve in a bowl, add sugar and rum, stir until the sugar has dissolved and a cream is formed. Season to taste, use more sugar if necessary. Fill into bottles and let stand for a few more weeks.
- I grind the powdered sugar myself with a coffee grinder, the powdered sugar dissolves better!
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