Limoncello is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi, and islands of Procida, Ischia, and Capri. It is also produced in Abruzzo, Basilicata, Apulia, Sicily, Sardinia, Menton in France, and the Maltese island of Gozo. In northern Italy, the liqueur is often referred to instead as limoncino!
Limoncello
Course: liquorsDifficulty: Easy10
servings30
minutesIngredients
Fresh Lemons 5
Pure Alcohol 90° 500ml
Water 750ml
Sugar 600gr
Directions
- Wash thoroughly the lemons and then dry them with some kitchen paper.
- Use a peeler or a zester to remove the peel from the lemons in fairly long strips. Be careful to remove only the yellow skin, not the white pith on the peel because this will make the limoncello tastes bitter!
- Place the lemon zest into a large glass jar and pour over the alcohol and then cover it with a tightly fitting lid and leave for 45 days in a dark space at room temperature, shaking the jar every two days.
- After 45 days, filter the infusion to discard the peels.
- To make the syrup, stir the water and sugar in a large saucepan over medium heat until the sugar is fully dissolved in the water, about 5 minutes and wait for it to cool completely.
- Pour the syrup over the infusion the cover it again and let it stay at room temperature overnight.
- Transfer the strained limoncello to bottles and place bottled liqueur in the freezer for at least 3 days – after that, you can try it, not before!
- Serve in chilled shot glasses and enjoy the taste of Sicily!
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