INGREDIENTS

• 8 large lemons (with thick skin)
• 1lt alcohol (vodka)
• 700gr sugar
• 1200gr water

Lemon liqueur is also known as Limoncello

METHOD

1. Squeeze lemons and cut the peel into pieces.
2. In a glass jar, add alcohol and the lemon peel and leave it for 1 week.
3. Shake the jar every day.
4. After 1 week, in a saucepan, add the water and the sugar and boil for 2′-3′ to make syrup.
5. Once the syrup has cooled, over the saucepan put a strainer and tulle and strain the content of the jar.
6. Mix well and fill glass bottles.
7. Put it in the refrigerator because it is more tasty when it’s cold and you can drink it after dinner.

Known also as Turkish coffee, is coffee prepared by boiling finely powdered roast coffee beans in a pot, possibly with sugar, and serving it into a cup, where the dregs settle. The name describes the method of preparation, not the raw material; there is no special Turkish variety of the coffee bean. It is common throughout the Middle East, North Africa, Caucasus, and the Balkans, and in their expatriate communities and restaurants in the rest of the world.

The name “Greek Coffee”

In Greece, when passing an order it was simply referred to a ‘tourkiko’ (τούρκικο). However, the reference was changed by the coffee industry after the Turkish invasion of Cyprus in July 1974, when Greco-Turkish relations at all levels became strained.^[5] The recipe remains the same but it is called an ‘elliniko’ (a Greek)

Preparation of Turkish coffee

Turkish coffee is a method of preparation, not a kind of coffee. Therefore, there is no special type of bean. Beans for Turkish coffee are ground or pounded to the finest possible powder; finer than for any other way of preparation. The grinding is done either by pounding in amortar (the original method) or using a burr mill. Most domestic coffee mills are unable to grind finely enough; traditional Turkish hand grinders are an exception.

Drinking

Turkish coffee is taken at extremely hot temperatures and is usually served with a glass of cold water to freshen the mouth to better taste the coffee. It is traditionally served with Turkish delight. In the Mediterranean and southeastern Turkey, pistachio grains (kakuli/menengiç) may be added into the coffee. All of the coffee in the pot is poured into cups, but not all of it is drunk. The thick layer of sludgy grounds at the bottom of the cup is left behind.

INGREDIENTS

• 200 ml lemon juice
• 200 ml water
• 200 gr sugar

METHOD

1. In a saucepan add the sugar and water and warm it up to dissolve sugar, and let the mixture to cool.
2. Squeeze lemons and strain the juice to remove the fibers.
3. Mix in a jug or bottle the water with lemon juice and stir.
4. In a glass, add 1/3 (or 1/4) lemonade and fill the rest glass with cold water, ice cubes and a slice of fresh lemon and serve.
5. Keep the rest syrup refrigerated.

INGREDIENTS

• 1kgr morello
• 2kgr sugar
• 1lt water

METHOD

1. Clean morellos from the seeds and put them in a saucepan with the sugar and the water and boil them in medium heat for 45′-60′ until the syrup thickens.
2. Remove from the heat and let it cool.
3. When it is cool, you can add it into a glass bottle and keep it in the refrigerator.
   • If you don’t want the morellos, you can remove them from the syrup before adding the syrup into the bottle and use them to cook Sweet morello with syrup, or keep them in a jar to decorate ice-creams or any other desserts.
4. In a glass, add a quantity of 1/3 or 1/4 (of glass) of the morello syrup and fill the rest glass with cold water and some ice cubes. It is a very refreshing drink.

INGREDIENTS

• 1lt alcohol or tsipouro or vodka
• 1/2lt Cognac
  - Alternatively you can use 1.5lt alcohol or tsipouro or vodka -
• 600gr sugar
• 1 cinnamon wood
• 6 large pomegranates (trimmed)

METHOD

1. In a jar with lid add all the ingredients and shake to mix.
2. Shake the jar frequently until the sugar melts (it will take some days this stage).
3. Once the sugar melts, it is ready.
4. Strain it and put in bottles and keep it in a place without sun.

INGREDIENTS

• 1kgr morellos
• 800gr sugar
• 1-2 cinnamon woods
• 4-5 whole cloves
• 1lt pure alcohol or brandy

METHOD

1. Wash the morellos and put them in a large glass bottle.
2. Then add the cloves, cinnamon, and in the end the sugar.
3. Close well and leave for 40-50 days in a sunny plac to melt the sugar.
4. When sugar melts, add 1lt brandy, stir and put in bottles with the morellos so when serving in the glass there will be 1-2 whole morellos.

INGREDIENTS

• 1/2kgr whole ripe strawberries
• 1kgr sliced ripe strawberries
• 1kgr sugar
• 1kgr water
• 1lt pure alcohol or tsipouro or brandy or vodka or white rum

METHOD

1. Place the 1/2kgr strawberries in 1kgr tsipouro (or brandy or vodka or white rum) in a jar and leave them for 8 days in the fridge and then drain in a fine strainer.
2. Boil the 1kgr strawberries with 1kgr water for 10′ and when cool, strain in a fine strainer. Boil the broth with 1kgr sugar for 5′.
3. When cool mix boiled mixture with that in the refrigerator and stir well.
4. Put it in a well-sealed bottles.

INGREDIENTS

• 40 apricot cores (with a little flesh of the fruit)
• 800gr sugar
• 1 small cinnamon
• 1lt pure alcohol or tsipouro or brandy or vodka or rum

METHOD

1. Place all ingredients in a glass jar, close with the lid and let it in a sunny place for 40 days.
2. 1-2 times a week shake the jar so the ingredients mix and the sugar melts.
3. After 40 days, strain in a fine strainer and save it in bottles.