Today on our weekly chapter of Italian Recipes we offer you to try authentic italian recipe of Limoncello. Limoncello is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi and islands of Procida, Ischia and Capri. Traditionally, it is made from the zest of Femminello St. Teresa lemons, also known as Sorrento. Limoncello is traditionally served chilled as an after-dinner digestivo.
• 10 medium-large lemons
• 1,200 kg sugar
• 1 ½ l watter
• 1 l pure alcohol (95°)
• Peel the zest from the lemons with a vegtable peeler and place them into a large glass jar. Try to avoid the bitter white pith of the lemon skin, under the yellow zest.
• Add the alcohol to the jar with the lemon zest. Cover the glass jar with plastic wrap and store it in a cool and dark place for 2 weeks.
• After 2 weeks boil the water and add the sugar to the boiling water. Stir the sugar until it is fully dissolved in the water. Leave syrup to cool.
• Strain the lemons peels from the alcohol and discard the peels.
• Pour the sugar syrup into the glass jar with the alcohol and stir well.
• Cover the glass jar with plastic wrap and store it in a cool and dark place for another 2 weeks.
• After this period, open the container, put the liquid it in the bottle and put it in the freezer …. and good tasting.