Best Italian Limoncello Recipe

If you lot have e'er been to Italian republic, you lot will instantly know most Italian Limoncello.

Lemons are one of the almost of import staples in the food of Sorrento, Italy.  They have long been a staple in the region forth the Italian Amalfi Coast in Capri and Sorrento.  Considering of this, the urban center'due south near famous product is their famous Italian Limoncello.  Families in Italy have passed downwardly recipes for generations, as every Italian family has their own Limoncello recipe.  In fact, this lemon drink is now considered the national drinkable of Italian republic and can be found in stores and restaurants all over Italy.

This lemon drink is wonderful as a palate cleanser or every bit an afterwards-dinner drink.  It is always served well chilled in the summer months.  Shop your bottles of Limoncello in the freezer until ready to serve.  The ingredients are unproblematic and few, and making a batch does not require much work, every bit it needs to steep for (eighty) eighty days.

Italian Limoncello Recipe - How To Make Limoncello


Check out more delicious Limoncello recipes:

Italian Limoncello Recipe

Fulvia's Italian Limoncello

This is my (Linda Stradley) personal recipe for Italian Limoncello that my married man and I make every twelvemonth.

Course: Drinks

Cuisine: Italian

Keyword: Best Limoncello Recipe, How To Make Perfect Limoncello

Limoncello:

  • 15 lemons*
  • 2 (750 ml) bottles 100-proof vodka

Elementary Syrup:

  • 4 cups sugar
  • 5 cups water (filtered tap h2o or distilled water)

Step One:

  1. Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry.

  2. Advisedly zest the lemons with a zester or vegetable peeler and so there is no white pith on the peel.Use but the outer role of the rind.  The pith, the white part underneath the rind, is too bitter and would spoil your limoncello.  Check out my web page on How to Zest Lemons.

    Lemon Zest

Pace Two:

  1. In a big glass jar (ane-gallon jar with lid), add vodka.

  2. Add the lemon zest as it is zested.

  3. Encompass the jar and permit sit down at room temperature for at least (x) x days and upwards to (40) days in a cool dark place.  The longer the mixture rests, the ameliorate the end sense of taste will be.

  4. In that location is no demand to stir - all you take to do is wait.  As the limoncello sits, the vodka slowly have on the flavor and rich yellow color of the lemon zest.

Stride Three:

  1. Make a Basic Simple Syrup using the 4 cups sugar and 5 cups h2o:

  2. In a large bucket, combine the sugar and water; bring to a gentle eddy and allow boil, approximately 5 to 7 minutes.  Remove from heat and let the syrup absurd before adding it to the Limoncello mixture.

  3. Add cooled sugar mixture to the Limoncello mixture (from Step 1).  Embrace jar and allow to rest for another 10 to 40 days.

Step Four:

  1. After the balance period, strain the Limoncello; discarding the lemon zest.NOTE: Java filters or cheesecloth work great for straining the mixture.  Moisten the filters before starting time the straining process.  Pour strained Limoncello in bottle/bottles (of your choice) and seal tightly.

Storing Limoncello:

  1. Go on your canteen/bottles of Limoncello in the freezer until ready to serve.  Serve water ice cold from the freezer.

  2. Ways to serve other than just drinking(drinking is my favorite way):

  3. Refreshing and light, it is wonderful as a palate cleanser or as an subsequently dinner drinks. It is an incomparable digestive, and with tonic water information technology is a sweet, tasty refreshment.  Itis likewise cracking with champagne or mixed with juice as a cocktail.  t even does well simply drizzled on water ice cream, fruit salads, or fresh strawberries.

* When choosing lemons you want to use organic if possible.  They won't accept wax and pesticides on the pare.  Choose thick-skinned lemons because they are easier to zest.  The lemons must exist yellow and non tinted with green.


Comments from Readers:

Cheers this recipe.  Just bottled my start batch last night.  Information technology was succulent.  We let the second soak time go sixty days.  This photo shows the result. – Dave Oldaker (ix/13/15)

Aged Lemoncello
I just wanted to cheers for posting your Limoncello recipe.  I am a novice wine maker and I have been known to dribble certain fruit mixtures to make my ain brandy.  The Limoncello turned out and so refreshing!   I will be making this recipe to gear up for summertime after dinner drinks every year.  Again, Thank you! –  Dennis Jordan (2/3/15)

Just to let yous know that your Limoncello recipe is excellent and certainly capeesh the time you took to mail service this amazing Recipe.  Thank you – Candance Brooks (2/1/fifteen)

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