This pleasant and refreshing Italian liqueur with a scent of citrus fruits originates from one of the paradise places of the Old Continent. The dreamed coasts of the Amalfi, Sorrento and the island of Capri. As you guessed by the name, traditionally, limoncello is made from lemons, but in some places they add other citruses, mostly oranges. Of course, if you ask the locals, they will tell you that a good limoncello is only possible with the local types of lemons, which are quite large and with a characteristic rough rind. This did not stop me to experimenting at home with lemons from the store, and judging by the fact that so far I collect only praise, the result should be good.
So, you should try to do it, if you want. It’s very easy, it just takes patience to wait long enough for the lemon zest to give off its flavor completely.
- 10 large lemons
- 1 l pure alcohol
- 1.2 kg sugar
- 1.5 l water
Wash the lemons well under running water with the hard side of a dishwashing sponge. Dry with a towel. Peel the lemons, being careful to peel only the yellow part of the lemon zest, because if you peel the white one, you will get a bitter taste.
Pour the alcohol into a glass jar or other suitable container that closes tightly and put the grated zests inside. Close well so that the alcohol does not evaporate and leave to stand for 7 days in a dark and cool place.
After a week, it’s time to finish the recipe. In a suitable saucepan, pour the water and pour the sugar. Heat until boiling, stirring occasionally. Remove from the hob when boil.
Remove the lemon zest from the alcohol, strain it and add it to the sugar syrup while it is still warm. Stir to mix the ingredients and leave to “breathe” for a few minutes.
So, your limoncello is almost ready. It remains to distribute it in suitable glass bottles. You can keep it for a long time by keeping it in a cool place, in the refrigerator or even in the freezer.