Home made Italian Limoncello
If you’ve traveled to Italy already you know how important is to offer a limoncello at the end of the dinner. You’ll get to meet some of these traditions during our food tours ! Traditional liquor from the coast of Campania region, this drink has to be served cold and you will probably be served it in a frozen small glass. However, this is not a good reason to serve it only in the summertime! Limoncello is pretty much enjoyed an all-year round in Italy! Making it at home is easy and only requires time and good organic lemons. Have you ever tried? Here is a possible recipe! Consider that in Italy we can buy 95% alcohol for liquor making. Depending on where you live, you may use any grape-based strong spirit, like vodka.
- 6 (preferably organic) lemons
- 500 ml 95% alcohol (vodka will also do)
- 700 ml of water
- 600 gr of sugar
First stage: lemon essence
Wash and rinse the lemons first, being careful to clean properly the surface of the lemon skin. Use a vegetable peeler to remove the peel from the lemons in long strips and then chop them into small pieces. Place the lemon peels in a bottle or a hermetic closing jar. Pour the spirit over the peels and close the bottle or the jar. Leave to rest for 3 around weeks at room temperature and in a dark place.
Second stage: the sweet pinch
At the end of the 3 weeks, you are good to add the syrup! Stir the water and sugar in a large saucepan over medium heat until the sugar melts. Cool completely before pouring It over the lemon-spirit mixture. Cover and let stand at room temperature for 7 days. Strain the limoncello through a mesh strainer to discard the peels. At this point, you can transfer the almost-ready limoncello to bottles.
Last stage: the waiting
Now what? Only time will tell! Seal the bottles keep them in a dark place for around 40 days! At the end of this time, your limoncello will be finally ready!
Store it in the freezer and serve it ghiacciato! Easy, isn’t it? Don’t shy off and be your own limoncello maker!
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