“When life gives you a lemon, make limoncello. 😉”
The birthplace of limoncello is Sorrento and the Sorrentine Peninsula. Limoncello is well known all over the world. If you have not heard of Sorrento, this town in southern Italy with irresistible cuisine, a fabulous landscape of crystal blue sea, and rocky shores with houses ❤.
Limoncello is a type of Italian liqueur, the basis of which is a lemon.
Limoncello is the second most popular liqueur in Italy after Campari and has recently become famous worldwide.
Can also use limoncello in confectionery can be included in the ingredients of many desserts. Check this out Sorrento Lemons
Look at how to grow your own lemon tree http://happydiyhome.com.
In Sorrento, every family has a unique recipe for homemade limoncello. Here is Giovanna’s recipe for an authentic limoncello from Sorrento. Her recipe is passed down from generation to generation and is very easy to implement; I will tell you why: Because unlike the other recipes you will find on the internet, the aging time of our limoncello is only 20 days. So, if you’ve ever had a desire to make limoncello, but the long aging period has cost you boring, this is your recipe for a magically delicious homemade Limoncello 😉
Necessary products for 2,500l of limoncello:
1l. Of Grain alcohol
(you can also use vodka in case you do not find pure alcohol)
1,500 liters Water
1,100 grams Zakhar
Eight lemons (bio)
Big jar with sealed tap
Wash the lemons thoroughly, removing any contaminants from the zest. Then, drag the spice from the lemons in long, wide strips. (I only the yellow part of the bark, except the white one.)
Pour the pure alcohol into the jar and add the lemon peel.
Let the mixture stand like this for three whole days.
On the 3rd day, bring to a boil 1,500l of water and 1,100g sugar. Cook until the sugar melts nicely into the water. Allow the syrup to cool down.
Already chilled, add the syrup to the alcohol and lemon peel. Mix well.
After 3-4 hours, strain the limoncello and pour it into bottles closed well.
Let it rest in the dark for 20 days.
N.B. Usually, the already ready limoncello can be drunk immediately; it is enough to be well chilled. But for best taste, it is recommended to rest for at least 20 days.
IMPORTANT: No essences or fragrances are needed. Lemon zest is enough.
Sipping limoncello at the end of dinner is so much part of the tradition of the Italian household. Usually, limoncello and other Italian liqueurs are used for drinking after a meal, as you need something to digest your food.
Here is an idea for a sexy cocktail with a breath of summer: a mixture of limoncello with champagne.