How to make Limoncello? Limoncello is a lemon-based liqueur typical of Campania, a region in southern Italy that includes the Sorrento peninsula, the Amalfi coast and the Gulf of Naples. In particular, Limoncello is produced with the juice and peel of lemons grown on the Amalfi coast, which has a mild climate and soil that is particularly suitable for growing this citrus fruit. However, Limoncello is also produced in other parts of Italy and around the world, using lemons of various varieties and origins.
What quality of lemons are used?
To prepare Limoncello, Sorrento or Amalfi lemons are usually used, which are known for their fragrance and intense aroma. These are small lemons, with a thick, wrinkled skin and very acidic juice. They are ideal for preparing Limoncello because they give the liqueur an intense aroma and a fresh, slightly citrusy flavour.
It is important to use untreated lemons, because the peel is left to macerate in alcohol for a few days and therefore it is important that they have not been treated with chemicals. If you don’t have the possibility to get Sorrento or Amalfi lemons, you can use other types of lemons, as long as they are untreated and of good quality. The important thing is that the lemon is aromatic and not too sweet, in order to give the Limoncello a good balance between acidity and sweetness.
How to make Limoncello?
- Peel the lemons and put the peel in a bottle together with the alcohol. Close the bottle well and let it rest in a cool place away from light for about 10 days.
- Prepare a syrup by boiling the water with the sugar, stirring well until the sugar has completely dissolved. Leave the syrup to cool.
- Filter the alcohol with the lemon peel and mix well with the cold syrup. Transfer the liqueur obtained into well cleaned and tightly closed glass bottles.
- Keep the Limoncello in the fridge for at least a couple of hours before serving it cold.
Here is the recipe for you
Here is a recipe to prepare Limoncello at home:
- 1 liter of pure alcohol at 95 degrees
- 1 liter of water
- 700 grams of sugar
- 15 untreated lemons
- Pelare a vivo i limoni, cercando di rimuovere solo la parte gialla della buccia e non la parte bianca, che potrebbe rendere amaro il liquore.
- Mettere la buccia dei limoni in una bottiglia di vetro insieme all’alcol. rimuovere bene la bottiglia e lasciarla riposare in un luogo fresco e al riparo dalla luce per circa 10 giorni.
- Trascorso questo tempo, preparare uno sciroppo facendo bollire in un pentolino l’acqua con lo zucchero, mescolando bene finché lo zucchero non si sarà completamente sciolto. Lasciar raffreddare lo sciroppo.
- Filtrare l’alcol con la buccia dei limoni e mescolare bene con lo sciroppo freddo. Trasferire il liquore ottenuto in bottiglie di vetro ben pulite e chiuse bene.
Il limoncello può essere servito freddo, dopo averlo tenuto in frigo per almeno un paio d’ore. Buon appetito!
Photo by Richardthelion from Pixabay
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