Limoncello


Limoncello
Limoncello
Limoncello is a light liquor originally from Sorrento. Its sweet and very aromatic taste makes it suitable both as a digestive or as an ingredient for cakes and pastries. Use lemons with very thick and wrinkled skin.

Prep Time: 45 minutes

Yield: 2,5 liters

Ingredients:
  • 6 large untreated lemons
  • 800 gr. sugar
  • 1 l. of ethyl alcohol (95%)
  • 1,5 l. of water
Instructions:
Wash the lemons and makre sure they are thoroughly clean.<br /> With a potato peeler, peel lemons, taking only the yellow part. Be careful not to keep the white part, or the limoncello will be bitter.<br /> For 30 days, leave the skins to macerate in 750 ml. of alcohol in a glass container, tightly closed and stored in a cool, dark place.<br /> After these 30 days, boil the water and dissolve the sugar in it, stirring carefully.<br /> Let the sugar water cool and pour it, with the remaining 250 ml. alcohol, in the container with the skins.<br /> Close the container and let it rest again, always in the dark for 40 more days.<br /> After these 40 days, strain the whole using a cloth and bottle.<br /> Keep the limoncello in the freezer and serve cold.</p> <p>NOTE: If you want the limoncello to be stronger (or lighter), use more or less water.

Total time: 45 min.


Limoncello is a light liquor originally from Sorrento. Its sweet and very aromatic taste makes it suitable both as a digestive or as an ingredient for cakes and pastries. Use lemons with very thick and wrinkled skin.


 

Ingredients – 2,5 Liters

  • 6 large untreated lemons
  • 800 gr. sugar
  • 1 l. of ethyl alcohol (95%)
  • 1,5 l. of water

 

Procedure


  1. Wash the lemons and make sure they are thoroughly clean.
  2. With a potato peeler, peel lemons, taking only the yellow part. Be careful not to keep the white part, or the limoncello will be bitter.
  3. For 30 days, leave the skins to macerate in 750 ml. of alcohol in a glass container, tightly closed and stored in a cool, dark place.
  4. After these 30 days, boil the water and dissolve the sugar in it, stirring carefully.
  5. Let the sugar water cool and pour it, with the remaining 250 ml. alcohol, in the container with the skins.
  6. Close the container and let it rest again, always in the dark for 40 more days.
  7. After these 40 days, strain the whole using a cloth and bottle.
  8. Keep the limoncello in the freezer and serve cold.

 

NOTE: If you want the limoncello to be stronger (or lighter), use more or less water.

 

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