📋Italian Limoncello recipe
This homemade Italian limoncello recipe is how Italians end the most lavish meals: citrusy, sweet and strong. No wonder we also call it digestive. In a fancy bottle is a perfect edible gift.
Servings 4 wine bottles
Calories 1432kcal
Equipment
Instructions
Infuse the lemon zest
- Peel the lemons with a potato peeler, as thin as possible. Try to take only the zest, not the pith, the white part of the lemon11 non treated lemon
- Cut them into small pieces so that they come out of the bottle easily when you filter the liquor
- Insert them in a large bottle with a wide bottleneck
- Pour the alcohol in the bottle and let the zest infuse for about 10 days4 cups 95% alcohol or vodka
- Shake the bottle every second day
For the syrup
- Boil the sugar in the water for a few minutes until it is completely dissolved2 lb caster sugar, 6 cups fresh water
- Let it cool down completely
Making the liquor
- After 10 days filter the alcohol and discharge the lemon zest
- Pour the alcohol into the syrup and mix well
- Pour it in bottles and let it rest in a dry place
- When you want to drink it, store it in the freezer with the glasses you want to serve it in. All should be nice and cold
Video
Notes
- Make sure the lemons are non-treated and unwaxed.
- Some types of lemon have a very bitter pith, try to use Amalfi or Sorrento lemons
- When you cut the zest try not to take the pith, the white part of the lemons
- Make sure the bottle has a large bottleneck otherwise it will be difficult to remove the lemon zest from the bottle
- In Italy, you can find 95% alcohol for liquors, but since it is difficult to find outside Italy you can use Vodka
- Serve the Limoncello cold in cold glasses
- Bottle the Limoncello in fancy bottles to make edible gifts, your friends will love it
Nutrition
Calories: 1432kcal | Carbohydrates: 226g | Sodium: 23mg | Sugar: 226g | Vitamin C: 1.7mg | Calcium: 11mg | Iron: 0.1mg