| Limoncello |
Cuisine: Italian
Author: Maria Kalenska
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Ingredients
- 3 lemons
- 500 ml vodka
- 350 g sugar
- 450 ml water
Cooking method
- Peel zest from the lemons, taking care not to include any white pith. Put the zest in a glass jar and pour over the vodka. Cover and in a cool dark place for 2 weeks. After 2 weeks, strain the tincture, squeezing out the zest well.
- Pour water into a saucepan, add sugar, put on medium heat and bring to boil. Simmer syrup until the sugar has dissolved, stirring occasionally. Remove syrup from heat and let cool.
- Mix well the tincture with the sugar syrup. Pour into a bottle. Store limoncello in the freezer.
My tips and tricks
For limoncello, we use organic lemons, as there should be nothing superfluous on the zest. If your lemons are not organic, they may be coated with wax, which will increase their shelf life. Then this wax must be removed: pour boiling water over the lemons, and then rinse them under running hot water using a brush.
Do you only love cream liqueurs? Great, we make Crema di Limoncello (creamy limoncello): add 350ml double cream when the liqueur is ready and mix well. Didn't find organic lemons but met oranges? Great, make Crema di Orancello: replace 3 lemons with 2 oranges, don't forget to add the cream and, as they say in Italy, “tutto fatto”, you're done!
Do you only love cream liqueurs? Great, we make Crema di Limoncello (creamy limoncello): add 350ml double cream when the liqueur is ready and mix well. Didn't find organic lemons but met oranges? Great, make Crema di Orancello: replace 3 lemons with 2 oranges, don't forget to add the cream and, as they say in Italy, “tutto fatto”, you're done!
Maria Kalenska Gastronomy Blog | http://www.myodessacuisine.com/recipes/limoncello/