Limoncello is the typical liqueur from Campania, and more precisely from the Amalfi coast, made with the zest of lemons from the area.
It is a sweet and fruity liqueur, which has the yellow lemon color and it is made by letting the lemons peel macerated in pure alcohol and adding it to a syrup based on water and sugar.
In Italy but also abroad, Limoncello is so popular that it has become a symbol of Made in Italy.
The history of limoncello is crossed by many legends, its invention has always been in fact contested by Sorrento, Amalfi, and Capri people.
The preparation of Limoncello is simple but you have to practice it meticulously, and if well observed.
First of all, to prepare an excellent limoncello it is paramount to begin from top quality ingredients.
Lemons are the base of this drink, so they must fragrant and tasty, but above all grown naturally and without chemicals.
So, trust me, use just organic lemons between yellow and green with a thick and wrinkled skin. If you have a lemon tree at home, it’s perfect!
No compromise on this.
Limoncello is one of the home-made liqueurs, that I love to have always available in the freezer: it’s perfect for concluding a lunch or dinner with friends, especially in summer.
And, it is also a perfect gift to exchange during the holidays.
So prepare a lot to keep in the pantry.
A crucial element of the success of this liqueur, lies in the way it is served at the table: cold and frozen !!!!!
And remember, once prepared you should leave it to rest into the bottle for at least 1 month, and can remain stored for above a year.
And now, let’s see how to make Limoncello at home!
- 10 untreated lemons
- 1 liter of alcohol (at least at 90 °)
- 1 liter of water
- 600 gr of sugar
Wash lemons and carefully brush the peel.
Peel lemons with a potato peeler to use only the peel without the white (which is bitter).
Take a 2 lt. container and pour 700 cl of alcohol, the lemon peels, and leave to rest for a month in the sun and a dry place.
After the month of rest, take the jug back. You will see that the alcohol will have turned yellow.
Put water and sugar in a small one and heat on the flame without boiling.
As the syrup warms up it will thicken, it is normal, turn it so that it does not become brown.
Let the sugar syrup cool down, then pour the alcohol into the jug and add another 300 cl of alcohol.
After another month of rest, take the jug, filter the alcohol (you can use a cotton cloth or a colander) to remove the lemon peel.
Bottle the Limoncello obtained and store in the fridge or freezer.
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