LIMONCELLO: THE RECIPE FROM THE AMALFI COAST

Limoncello is a sweet liqueur typical of Campania prepared from the zest of lemons, which are left to macerate in alcohol and then mixed with a syrup of water and sugar.

The result is a deep yellow lemon liqueur, with an alcohol content ranging from 20 to 32 percent vol.

Excellent as a digestif at the end of a meal, it is also ideal to use for flavoring desserts or giving aroma and fragrance to fruit salads and ice cream.

Although it is now considered a true symbol of the Amalfi Coast, so much so that authentic limoncello is made from Sfusato Amalfitano or Ovale di Sorrento, its conception is disputed between the territories of the Coast and Capri. Indeed, it seems that the now world-famous liqueur comes from the recipe of entrepreneur Massimo Canale’s grandmother, who in 1988 registered the brand name “Limoncello” on the island.

It was in the 1980s that limoncello became very popular and began to be produced industrially, although many still prefer the homemade version.

Homemade limoncello, on the other hand, is really easy to make, as long as you follow all the steps to the letter and, above all, equip yourself with patience: from the beginning of the preparation to the moment of tasting, in fact, about 2 months elapse.

At the end of the maceration phase, which can last from 2 weeks to a month depending on the intensity of taste you want to achieve, the alcohol is filtered and mixed with the syrup of water and sugar; what is obtained is already limoncello, but for it to acquire its characteristic taste it must be left to flavor in an airtight container for another for 30 days.

Once ready, it can be stored in the refrigerator or freezer for a long time: the presence of alcohol and sugar in fact prevents it from freezing, so it will always be ready to enjoy.

Given the very few ingredients, it is essential that they be of quality: buy pure ethyl alcohol and choose organic, untreated lemons with thick, wrinkled peels.

Shake the peels in the alcohol daily so they release all the essential oils and unmistakable citrus aroma, and always keep airtight jars and bottles in a cool, dry place, as the active ingredients are sensitive to light and heat.

SERVINGS:10

INGREDIENTS:

• 5 large lemons (organic lemons it’s perfect)
• 2 cups+2 tbsp of pure alcohol (95%) ***
• 2 cups+4 tbsp of sugar

TOOLS:

• sieve
• airtight jar
• liqueur bottle

*** But you’ll also find on how to make Limoncello with vodka and lower proof alcohol. You can use Everclear 96°

Begin making limoncello by washing the lemons well under running water, then dry and peel them with a peeler or ceramic knife, a material that helps preserve the active ingredients and benefits of the essential oils contained in the zest.

Be careful to take only the outermost yellow part, as the white part may impart a bitter taste to the liqueur.

Then place the peels in an airtight glass jar and cover them completely with the pure alcohol.

Close tightly with the lid and let macerate for a minimum of 2 weeks and up to 1 month, shaking the jar daily to let the ingredients mix well.

Once the steeping phase is over, prepare the syrup: pour the sugar and water into a saucepan and bring to a boil.

When the sugar is dissolved remove from the heat and let it cool completely.

At this point strain the alcohol into the syrup with the help of a strainer.

Do not throw away the peels-you can reuse them in many different ways.

Mix well and pour the limoncello into a sterilized glass bottle, then store in a cool, dark place for at least 30 days before consuming.

Once the storage phase has also passed, your homemade limoncello is ready to be enjoyed: serve it well chilled in classic liqueur glasses.

Limoncello Recipe

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Servings 10

Equipment

• sieve
• airtight jar
• liqueur bottle

Ingredients

  

• 5 large lemons organic lemons it’s perfect
• 2 cups+2 tbsp of pure alcohol 95% ***
• 2 cups+4 tbsp of sugar

Instructions

 

• Begin making limoncello by washing the lemons well under running water, then dry and peel them with a peeler or ceramic knife, a material that helps preserve the active ingredients and benefits of the essential oils contained in the zest.
• Be careful to take only the outermost yellow part, as the white part may impart a bitter taste to the liqueur.
• Then place the peels in an airtight glass jar and cover them completely with the pure alcohol.
• Close tightly with the lid and let macerate for a minimum of 2 weeks and up to 1 month, shaking the jar daily to let the ingredients mix well.
• Once the steeping phase is over, prepare the syrup: pour the sugar and water into a saucepan and bring to a boil.
• When the sugar is dissolved remove from the heat and let it cool completely.
• At this point strain the alcohol into the syrup with the help of a strainer.
• Do not throw away the peels-you can reuse them in many different ways.
• Mix well and pour the limoncello into a sterilized glass bottle, then store in a cool, dark place for at least 30 days before consuming.
• Once the storage phase has also passed, your homemade limoncello is ready to be enjoyed: serve it well chilled in classic liqueur glasses.