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Limoncello

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Ingredients

Adjust Servings:
5 Lemons Fresh lemons
500ml Pure Alcohol 90°
750ml Water
600gr Sugar

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Limoncello

  • 30 min
  • Serves 10
  • Easy

Ingredients

Directions

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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!

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Steps

1
Done

Wash thoroughly the lemons and then dry them with some kitchen paper.

2
Done

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!

3
Done

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.

4
Done

After 45 days, filter the infusion to discard the peels.

5
Done

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.

6
Done

Pour the syrup over the infusion the cover it again and let it stay at room temperature overnight.

7
Done

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!

8
Done

Serve in chilled shot glasses and enjoy the taste of Sicily!

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