Lemoncello

Limoncello is a sweet liqueur, and is appreciated throughout the world.
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”.

Limoncello Recipe

Preparing Limoncello is simple, just follow this recipe scrupulously.

Limoncello Ingredients

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.

Summary

Gravity and cost of Limoncello
Limoncello Recipe
How to taste limoncello

How to taste limoncello

It is advisable to store the bottle of liqueur in a freezer, to enhance its characteristics and scent, before tasting.