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.
- 5 lemons
- 1liter alcohol 95° (e.g. Everclear)
- 750 g sugar
- 700 ml of water
- Wash and pat dry the lemons.
- Using a potato peeler, thinly pare off the rind from all the lemons, taking care not to include any white pith, since it would make the limoncello bitter.
- Put lemon rind in a large, clean jar and cover with the alcohol. Seal the jar tightly with a lid and set aside for a week in a dark place, shaking the jar daily.
- In a medium-size pot, slowly bring sugar and water to a boil over medium heat, while stirring, until the sugar has dissolved. Turn off the heat and let the syrup cool down completely, before adding it to the jar with the alcohol and lemon peels. Set aside for another week, shaking the jar daily.
- Strain your homemade limoncello into a clean bottle (or bottles), adding a few strips of lemon peel in each bottle for decoration.
Limoncello is best enjoyed ice-cold either as or after the dessert. It is always worth having a bottle of it in the freezer. “Alla Salute!”