Ingredients
DOSAGE FOR 1 LITER
LEMON
5 untreated
PURE ALCOHOL AT 95\u00b0
500ml
WATER
500ml
SUGAR
450 grams
Limoncello is a typical Campanian liqueur, made with the peel of citrus fruits, in particular lemons from the Amalfi Coast, such as Sfusato Amalfitano or Ovale di Sorrento. Sweet liquor, with a characteristic yellow color, whose alcohol content ranges between 20% and 32% vol. and is obtained by macerating the lemon peels in pure alcohol with the addition of a syrup based on water and sugar. Once made, it must remain in the bottle for at least 1 month before being tasted. Limoncello is an excellent digestive, in fact it is usually consumed after meals, but it can also be used to dip or flavor sweets, fruit salads and ice creams. Homemade limoncello is really simple to make, but you have to follow all the steps carefully and use fresh, untreated lemons, preferably from the Amalfi Coast, as they are rich in essential oils that give limoncello its unique aroma and flavor. .<\/p>\n\n\n\n
The history of limoncello is not entirely clear, in fact, its birth is disputed between the inhabitants of Amalfi, Sorrento and Capri.\u00a0The \u201cLimoncello\u201d brand was first registered in Capri, in 1988, by the businessman Massimo Canale and many believe that the invention of this famous liqueur is linked to the Canale family: in fact, limoncello was born at the beginning of the 20th century.\u00a0from a grandmother’s recipe.\u00a0This liquor was born as an exclusively homemade production but, in the 80s, it became so popular that it was produced on an industrial level.\u00a0However, homemade preparation remains the favorite of true limoncello lovers.\u00a0But here’s how to prepare it.<\/p>\n\n\n\n
How to prepare limoncello<\/p>\n\n\n\n
Step 1
Wash the lemons well with a metal sponge, dry them and peel them with a potato peeler or a knife.
1
removing only the yellow part and leaving the white, spongy part on the lemon, as it could give a bitter taste to the liquor.<\/p>\n\n\n\n
Step 2
Put the lemon peels in a glass jar with the pure alcohol
2
.<\/p>\n\n\n\n
Step 3
Close tightly with the lid
3
and macerate in pure alcohol for 2 weeks or up to 1 month in a cool place protected from light. Shake the bottle daily to mix the ingredients well.<\/p>\n\n\n\n
Step 4
Pour the sugar and water into the saucepan. Boil to dissolve the sugar.
4
.<\/p>\n\n\n\n
Step 5
Once you have obtained the syrup, remove it from the heat, let it cool completely and filter the alcohol.
5
.<\/p>\n\n\n\n
Step 6
Mix well and pour the limoncello into a sterilized glass bottle.
6
.<\/p>\n\n\n\n
Step 7
Store in a cool, dark place for at least 30 days before consuming
7
.<\/p>\n\n\n\n
Tip
To cut the lemon peel, preferably use knives or ceramic tools that help preserve all the active ingredients and benefits of the essential oils contained in the peel.<\/p>\n\n\n\n
During the maceration and conservation phase, always keep the jars and bottles in a cool, dark place as the active ingredients are sensitive to light and heat and this could compromise the flavor of the limoncello.<\/p>\n\n\n\n
For preparation, use only quality pure alcohol, to prevent it from freezing once in the freezer and prefer Sorrento lemons or in any case organic, untreated lemons with thick and rough skin.<\/p>\n\n\n\n
You can increase or decrease the amount of sugar according to taste.<\/p>\n\n\n\n
If you love the taste of lemon, you can also prepare limoncello cream, adding pure alcohol, lemon zest and sugar to the milk and cream. A fresh and creamy liqueur ideal as an after-dinner drink.<\/p>\n\n\n\n
storage
Once ready, limoncello can be stored for a long time in the refrigerator or freezer: the presence of alcohol and sugar will prevent it from freezing.<\/p>\n","protected":false},"excerpt":{"rendered":"
IngredientsDOSAGE FOR 1 LITERLEMON5 untreatedPURE ALCOHOL AT 95\u00b0500mlWATER500mlSUGAR450 gramsLimoncello is a typical Campanian liqueur, made with the peel of citrus fruits, in particular lemons from the Amalfi Coast, such as […]<\/p>\n","protected":false},"author":1,"featured_media":940,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-939","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"yoast_head":"\n