How to prepare the real Italian recipe of one of our best southern liquors: “Limoncello”
Limoncello liquor was born in the early 1900s on the Amalfi Coast and from there it has spread all around the world! Sorrento, Amalfi and Capri claim it’s paternity. Limoncello is a grat digestive after a meal, often served very cold. Someone prefers it mixed with tonic water or even champagne. The yellow and wrinkled lemon skin is the essential ingredient of this recipe: Limoncello di Sorrento. Limoncello was created with a genuine recipe: lemon peel, enriched with water, alcohol and spoonfuls of sugar. For this you need the best quality of Lemons available, better if organic, and if you can find the Lemons from Sorrento, big and juicy with a thick peel and amazing aroma, that would be absolute perfection!
- 8 Lemons
- 8 Lemons Leaves
- 1 Lt of natural Water
- 700 grams of Sugar
- 1 Lt of grain Alcohol ( Everclear or similar, also known as rectified spirit-as long as it’s potable, strong, and unflavored you’ll be fine)
- Wash well the lemons under running water and scrub thoroughly. Peel the lemons and use only the peel for this recipe.
- Add the lemon peel into a jar (to be hermetically closed) with 700 cl of alcohol, close hermetically and let it sit for a month in a dark and dry place. After a month of rest resume the jar with alcohol that in the meantime, will have acquired a light yellow color.
- Put a pan on the fire with water and sugar without boiling. Let the sugar syrup obtained cool, then pour into the jar with alcohol and add another 300 cl of alcohol. After another 40 days of rest in a dark and dry place, take out the jar, filter the alcohol, remove the peels of lemon and add it to a nice bottle of choice. Done!
Posted by Nicoletta and Tiziana