Limoncello is an intense lemon flavored liqueur, produced in Campania and Sicily. Popular throughout all of Italy, limoncello is also often made at home. It is said to be good for digestion and therefore it makes an excellent digestif. Limoncello is usually served ice cold. Although, some prefer it at room temperature or stirred in champagne.
Limoncello fatto in casa
- 5 unwaxed lemons
- 1 l alcohol 95° (e.g. Everclear)
- 750 g sugar
- 700 ml water
- Wash and pat dry the lemons.
- Pare the zest from all the lemons (tip: use a potato peeler), taking care not to include any white pith, since it is bitter.
- Put the zest in a large clean jar and pour over the vodka. Cover with a tightly fitting lid and leave for a week in a dark place, shaking the jar each day.
- Put the sugar in a pot and pour over the boiling water, stirring until the sugar has dissolved. Let it cool down, then add to the vodka and peels and leave for a further week, shaking the jar daily.
- Strain into a decorative bottle (or bottles), adding a few strips of lemon zest in each bottle.
Limoncello is enjoyed ice-cold either as or after the dessert. It is always worth having a bottle of it in the freezer. “Alla Salute!”