Limoncello is a popular Italian lemon liquor mainly produced in South Italy. It is simple to make at home and very delicious!
- 13 Sorrento or Amalfi lemons
- 2 Lit/ 2 quart of pure good quality alcohol (95%)
- 650 g/ 25 oz of sugar
- 1 lit/ 1 quart of still natural water
- Soak lemons in warm water and brush to clean
- Carefully remove the zest of the lemons with a knife (do not include any white pith)
- Pour the alcohol in a clean jar and then add the zest of the lemons.
- The mixture should be left in the dark at room temperature for approximately one month. It will gradually turn yellow and receive the aroma of the lemons’ zest.
- After a month, prepare a separate syrup by boiling water. Add sugar while bowling and stir until sugar has dissolved. Let the syrup cool down before adding mixture in the jar.
- Cover the jar and replace it into a dark place for 20 more days.
- After 20 days, filter the liquid into a bottle, removing the bark. Store the product in the freezer
- Main Image: Limoni Sorrento Italia [Pixabay]
- Recipe Adaptation: Italian-American Page [Facebook]