LimoncelloTourism in Naples
Limoncello is a liqueur of ancient origins, with home-made preparation, and simple ingredients: water, alcohol, sugar and lemon peel.
The lemons used for preparing Limoncello must come from the Sorrento coast, a wonderful area also because of its particular yellow citrus fruits. The poet Torquato Tasso, born in Sorrento, declaimed the virtues of these precious and fragrant yellow fruits: “With eternal flowers, the fruit of this plant last forever for while one blossoms, another matures”.
Gravity and cost of Limoncello
Typically, limoncello liqueur has an alcohol content of 33° and costs around € 12 per bottle. You need at least six pounds of lemon peels, grown organically without a chemically treated surface to produce one litre of limoncello.
Preparing Limoncello is simple, just follow this recipe scrupulously.
Lemons: 10 medium to large untreated lemons
Water: 1.5 litres
Sugar: 1.2 kg
Alcohol: 1 litre of pure alcohol at 95°
Preparation of Limoncello
- Wash 10 lemons in warm water.
- Peel the lemons with a potato peeler. Be careful not to include the white part of the peel: it is bitter and would ruin the flavour.
- Lay the skins on a cutting board and slice them up into small strips.
- Pour 750 ml of pure alcohol at 95° into a glass container (pitcher or jug, both are fine).
- Insert the strips of lemon into the glass container, and leave them to macerate.
- Seal the glass container and store it in a dark cool place for a month.
- Once a month has passed, boil one and a half litres of water.
- Add the 1.2 Kg of sugar to the boiling water.
- Stir until the sugar dissolves and you get a sort of syrup.
- Allow the syrup to cool for about fifteen minutes.
- Pour the cooled syrup into the container with the infused lemon peel.
- Add remaining 250 ml of alcohol to the infusion.
- Seal the container and store it in a dark cool place for 40 days.
- Once those 40 days have passed, open the container, pour the contents into a bottle through a filter.