Limoncello Recipe
The Italian limoncello recipe is so easy that it can be made by anyone. This popular Italian liqueur needs good quality ingredients and little time to be prepared.
The limoncello recipe originated in South Italy.
The Italian limoncello liqueur is fairly new to the Italian food scenario. Some legends say that it was the main attraction of a bar located in Capri and was made by the grandmother of the owner, during the first years of the XX century. A grandson of the old lady opened a local restaurant during the 1980’s, and then registered the trademark of Limoncello recipe in 1988. This liqueur became very popular in Italy about ten years ago and is maintaining its popularity. Now it's produced in many regions of Italy and is offered as a digestive drink in nearly all restaurants. It can be made anywhere and the important thing is to use good quality ingredients. The lemon has to be of the Sorrento variety, yellow, long and with a thick skin. The authentic limoncello recipe has to be prepared with good quality lemons. |
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The limoncello recipe requires few, but good, ingredients. To make 50.7oz of Italian limoncello liqueur you will need:
• 10 medium sized lemons (preferably organic)
• 33.8oz/1 liter of alcohol 90° proof
• 8 cups of white sugar
• 8 cups of water
tip: the quality of the alcohol is very important. A bad quality results in a "heavy" limoncello recipe that can cause nasty headaches. To know if an alcohol is good, rub a little on the back of your hand. Then smell it and if it smells good, it's a good alcohol, otherwise it will have a ’burned’ smell.
How to prepare:
Thoroughly wash the lemons and then peel them carefully, taking off the thin skins, with no white parts attached. Mince the skins and place in an airtight glass container, together with the alcohol. Allow to stand for 15 days in a dark, cool place. |
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After 15 days, mix the water and the sugar together on low heat. Stir until the sugar has dissolved. Leave it until it cools.
Add the infusion, mix everything well and then filter it using a linen or paper filter. Do this twice and squeeze the skins well, as they absorb the alcohol.
Using a funnel, pour the infusion into bottles and allow the bottles to rest for a couple of weeks. After this it is ready to be used and can be refrigerated (limoncello is usually served well chilled).
tip #2:Take another lemon and squeeze its skin, adding these very few drops into your liqueur. This important ingredient, the essential lemon oils, will increase the aroma of your limoncello recipe.
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