Limoncello
10 servings
30 minutes
Limoncello is a sunny liqueur that has become a symbol of Italian hospitality. Its history traces back to the southern regions of Italy, where lemons have long been grown for aromatic drinks. The bright, refreshing taste combines with gentle sweetness to create a perfect balance. Icy limoncello awakens the senses: first the light tartness of lemon zest, then the enveloping sweetness of sugar syrup. Traditionally served chilled in frozen glasses to highlight the purity of flavor, this liqueur is not just a drink but a ritual: it is sipped slowly after dinner while savoring the moment. Limoncello can be used in desserts, to soak biscuits or added to cocktails for a citrus accent. Each drop holds the warmth of the Italian sun.
1
Wash the lemons well. Thinly slice the zest (yellow part) and place it in an airtight jar.
- Lemon: 9 pieces
2
Pour the zest with alcohol, close it, and let it steep for 5-10 days. Shake it every day.
- Food-grade drinking alcohol: 1 l
3
Prepare sugar syrup in 5-10 days. Cool it down.
- Sugar: 320 g
- Water: 6 glasss
4
Strain the lemon infusion and add it to the syrup. Squeeze the zest.
- Lemon: 9 pieces
- Food-grade drinking alcohol: 1 l
- Sugar: 320 g
- Water: 6 glasss
5
After mixing well, pour the resulting mixture into bottles. Let it steep in a dark place for another 10-14 days.
6
Served cold in frozen liqueur glasses.
