Limoncello Limoncello
OR Lemon Liqueur:
There is more to Limoncello than meets the eye.
The Recipe and it Secrets:
Take the peel or zest of 6 to 7 lemons ( they must be fresh and the peel must be very thin – NO WHITE)
1 litre of alcohol / or vodka
1250 ml of 5 cups water
700gr of 3 cups sugar
Large glass jar ( to hold the peeled lemon and alcohol)
Peel the zest from the lemons with a vegetable peeler place into a large glass jar.
Add the alcohol to the jar with lemon zest, cover glass jar with cellophane and store in a cool place for 7 days.
On the 6th day boil the water and add the sugar to the boiling water
Stir the sugar until it is fully dissolved in the water
Set the sugar syrup aside to let it cool overnight.
On the seventh day
Strain the lemon peels from the alcohol and discard the peels
Poor the sugar syrup into the glass with the alcohol and stir well
It will keep for 1 to 2 years, Store in bottles, with a cap or cork in your bar or in cellar. Chill before serving, there is some debate about this; the advice I got was to never freeze Limoncello as it destroys the aroma. So I suggest you experiment.
I have to Thank You all for reading, I check the stats and there are many people out there – fantastic.
Please try this recipe, let me know how it goes for you.
Ciao from Amalfi….
