Limoncello is a typical lemon-based liqueur, with an intense but at the same time sweet taste. Although Campania also boasts its paternity, especially the Sorrento area, this liqueur is very popular in Sicily where it is commonly prepared at home. According to tradition, it was born in the early twentieth century but the recipe that is handed down is always the same
He is about to end up run over, his mother saves him
Il Limoncello it is a typical lemon-based liqueur, with an intense but at the same time sweet taste. Although Campania also boasts its paternity, especially the Sorrento area, this liqueur is very popular in Sicilia where it is commonly prepared at home. According to tradition, it was born in the early twentieth century but the recipe handed down is always, more or less, the same.
And here like prepare limoncello at home. The procedure is really very simple and the ingredients required are limited but they must necessarily be of quality. For this reason it is preferable to use untreated lemons.
Ingredients
1 liter of alcohol
1 liter of water
700 gr. of white sugar (replaceable with that of cane)
15 medium-sized yellow lemons
Preparation
Peel the lemons making sure to cut only the outer yellow part, avoiding that Bianca. The latter, being more bitter, would aggravate the flavor of the liqueur. Put the skins to macerate in alcohol in an airtight jar, making sure that they are all covered by the liquid.
To leave rest for 5 days. Once this period has elapsed, open the container and check if the lemon peels have become dry.
Filter its contents with a colander. For added security, you can also put on the confetti veil. This way, any small residues won't end up in the liquid.
Before this operation, however, it is necessary dissolve the water with the sugar over low heat and allow to cool. Finally mix the sugared water with the filtered liqueur.
Pour into glass bottles. You can reuse that of alcohol. Put in the freezer and enjoy fresh.
Photos and texts: Francesca Mancuso
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