[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fkpfyOVLm7H9BSw_mGIRYZpre2WTs0w8d3SkVcoo5oDA":3},{"receta":4,"relacionadas":66,"twists":80,"valoracion":81},{"cristaleria":5,"decoracion":5,"descripcion":6,"dificultad":10,"id":11,"imagen":5,"ingredientes":12,"licor":5,"metaDescripcion":30,"ocasion":5,"preparacion":33,"slug":54,"tiempo":5,"tip":55,"tipo":58,"titulo":59,"tituloSeo":62,"twistDe":5,"updatedAt":65},null,{"_type":7,"en":8,"es":9},"localeText","The homemade liqueur, and one of the few that turns out better at home than bought. Three ingredients and fifteen minutes of work; time does the rest.","El licor casero por excelencia, y uno de los pocos que sale mejor en casa que comprado. Son tres ingredientes y quince minutos de trabajo; el resto lo hace el tiempo.","intermedio","receta-limoncello-casero",[13,18,22,26],{"_key":14,"_type":15,"en":16,"es":17},"k42","localeString","8 large unwaxed lemons","8 limones grandes, sin encerar",{"_key":19,"_type":15,"en":20,"es":21},"k43","750 ml 95% grain alcohol or good vodka","750 ml de alcohol de 95° o vodka de calidad",{"_key":23,"_type":15,"en":24,"es":25},"k44","500 g white sugar","500 g de azúcar blanco",{"_key":27,"_type":15,"en":28,"es":29},"k45","700 ml water","700 ml de agua",{"_type":7,"en":31,"es":32},"Limoncello from three ingredients: lemon peel, alcohol and sugar. How long to infuse, why the pith turns it bitter, and when to add the syrup.","Limoncello con tres ingredientes: piel de limón, alcohol y azúcar. Cuánto macerar, por qué la parte blanca amarga y cuándo añadir el almíbar.",[34,38,42,46,50],{"_key":35,"_type":7,"en":36,"es":37},"k46","Wash and dry the lemons thoroughly. Peel them with a vegetable peeler, taking only the yellow part: the white pith underneath is bitter, and it is the mistake that ruins the most limoncellos.","Lava y seca bien los limones. Pélalos con un pelador sacando solo la parte amarilla: la piel blanca de debajo amarga, y es el error que más limoncellos arruina.",{"_key":39,"_type":7,"en":40,"es":41},"k47","Put the peels in a large jar with the alcohol, seal it and leave it somewhere cool and dark. Two weeks minimum, up to a month if you are patient.","Mete las pieles en un frasco grande con el alcohol, ciérralo y déjalo en un sitio oscuro y fresco. Un mínimo de dos semanas, y hasta un mes si tienes paciencia.",{"_key":43,"_type":7,"en":44,"es":45},"k48","Shake it every two or three days. You will know it is ready when the peels have lost their colour and the alcohol has turned a deep yellow.","Agítalo cada dos o tres días. Sabrás que está cuando las pieles hayan perdido el color y el alcohol sea de un amarillo intenso.",{"_key":47,"_type":7,"en":48,"es":49},"k49","Make the syrup with the sugar and water, heating without boiling until dissolved, and let it cool COMPLETELY. Poured warm over the infusion, it clouds the liqueur permanently.","Prepara el almíbar con el azúcar y el agua, calentando sin hervir hasta disolverlo, y deja que se enfríe POR COMPLETO. Verterlo templado sobre la maceración enturbia el licor para siempre.",{"_key":51,"_type":7,"en":52,"es":53},"k50","Strain out the peels, mix the alcohol with the cold syrup and bottle it. Let it rest another week before tasting: freshly mixed it tastes harsh, and that week rounds it out.","Cuela las pieles, mezcla el alcohol con el almíbar frío y embotella. Déjalo reposar otra semana antes de probarlo: recién mezclado sabe áspero y esa semana lo redondea.","limoncello-casero",{"_type":7,"en":56,"es":57},"Serve it ice-cold from the freezer, in glasses that are also frozen: at that strength it will not freeze, and the cold is what takes the edge off the alcohol. As for the lemons, the thicker and more fragrant the peel the better — Sorrento lemons are the classic, but any unwaxed lemon off a tree you know beats a supermarket one. If it comes out too strong, more syrup fixes it; if it comes out weak, there is no way back.","Se sirve helado, del congelador, en vasos también helados: con esa graduación no se congela y el frío es lo que le quita el filo al alcohol. Sobre los limones, cuanto más gruesa y perfumada sea la piel, mejor — los de Sorrento son los clásicos, pero cualquier limón sin encerar de un árbol conocido gana a uno de supermercado. Si el resultado te sale fuerte, se corrige con más almíbar; si te sale flojo, ya no hay vuelta atrás.","licores-caseros",{"_type":15,"en":60,"es":61},"Homemade limoncello","Limoncello casero",{"_type":15,"en":63,"es":64},"Homemade limoncello: the Italian recipe, step by step","Limoncello casero: receta italiana paso a paso","2026-08-27T00:32:03Z",[67],{"descripcion":68,"dificultad":71,"id":72,"imagen":5,"licor":5,"slug":73,"tiempo":5,"tipo":58,"titulo":74,"valoracion":77},{"_type":7,"en":69,"es":70},"The homemade version beats the original at the thing that matters most: it tastes of coffee, not caramel. It is cold-infused from whole beans and ready in three days.","La versión casera gana al original en lo que más importa: sabe a café y no a caramelo. Se hace en frío, con grano entero, y en tres días está listo.","principiante","receta-licor-de-cafe-casero","licor-de-cafe-casero",{"_type":15,"en":75,"es":76},"Homemade coffee liqueur","Licor de café casero",{"media":78,"votos":79},5,1,[],{"media":78,"votos":79}]