Limoncello liqueur
5 servings
60 minutes
Limoncello is a legendary Italian liqueur born on the sunny Amalfi coast. Its fresh, sweet-citrusy taste with a hint of zest captivates and refreshes. This drink is made by infusing lemon zest in alcohol, allowing the essential oils to fully express themselves. The liqueur is then combined with sugar syrup, giving it a delicate sweetness and smoothness. Limoncello is traditionally served ice-cold, elegantly revealing its aroma and imparting a unique lightness to each drop. This liqueur is not just a drink but a cultural heritage of Italy, symbolizing Mediterranean hospitality. It pairs wonderfully with desserts and fruits and is also used in cocktails and baking. An indispensable element of Italian Dolce Vita!
1
Lemons should be rinsed with boiling water to wash off the wax used in processing. Then, the zest should be carefully removed without touching the white layer, which will be bitter.
- Lemon: 8 pieces
2
Place the zest in an airtight container and cover it with alcohol. Let the zest steep in a dark, cool place for 5 days. Shake it about twice daily.
- Drinking alcohol: 500 ml
3
After the zest has infused in the alcohol, it can be strained, the zest squeezed, and then you can start making the syrup.
4
For the syrup, we pour 500 grams of sugar into 650 ml of water and put it on the heat. The remaining zest can be added to the mixture for extra aroma. We heat the syrup, stirring occasionally until the sugar dissolves. It does not need to be brought to a boil. Then we remove it from the heat and let it cool to room temperature.
- Sugar: 500 g
- Water: 650 ml
5
We mix the obtained syrup with the alcoholic infusion. The mixture will cloud, but this is normal as the essential oils of lemon released from the alcohol. We add the juice of 2 lemons.
- Lemon: 8 pieces
6
The obtained drink is infused in the refrigerator for 5 days, shaking daily.
7
Limoncello should be chilled in the freezer before consumption.