Limoncello, the famous Italian lemon liqueur, is a symbol of the sweet life. Refreshing, fragrant and slightly sweet, it is best enjoyed chilled as a digestif or in a cocktail. Homemade limoncello reveals the full aromatic richness of the lemon and the delicacy of Italian tradition.
The spirit of the recipe:
Limoncello, originally from the Amalfi Coast, is made from lemon peel macerated in pure alcohol and then sweetened with sugar syrup. The secret to perfect limoncello lies in the quality of the lemons, the patience required for maceration, and the balance between sugar and acidity.
Ingredients for approximately 1 liter of liqueur:
6 untreated lemons (preferably organic),
500 ml 90% alcohol (or very strong vodka),
400 ml water,
250 g sugar.
Preparation:
1. Prepare the lemons:
Wash and dry the lemons thoroughly. Using a vegetable peeler, remove only the peel (the yellow part) without touching the bitter white pulp.
2. Macerate.
Place the bark in a large glass jar. Pour over the alcohol, seal tightly, and let macerate at room temperature, away from light, for 10 to 15 days. Shake the jar gently every day.
3. Prepare the syrup.
After maceration, heat the water and sugar in a saucepan until completely dissolved. Let cool.
4. Filter and mix.
Filter the alcohol to remove the rind, then mix it with the cooled syrup. Mix well to homogenize the mixture.
5. Ageing and maturation:
Pour the liqueur into clean glass bottles. Let it age in the refrigerator or in a cool place for at least 10 days before tasting.
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