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Kitrón (Greek Lemon Liquor from Naxos)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.1458
Energy (kCal)1414.3075
Carbohydrates (g)354.0279
Total fats (g)0.0397
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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 -- . | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lemon 3 3.8425 1.2349 0.1458 0.0397
    lime 1 - - - -
    ouzo 2 1/2 cups - - - -
    sugar 1 3/4 3/4 1410.465 352.793 0.0 0.0
    water 1/3 cup 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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