Homemade limoncello
The homemade liqueur, and one of the few that turns out better at home than bought. Three ingredients and fifteen minutes of work; time does the rest.
Ingredients
- 8 large unwaxed lemons
- 750 ml 95% grain alcohol or good vodka
- 500 g white sugar
- 700 ml water
Preparation
- Wash and dry the lemons thoroughly. Peel them with a vegetable peeler, taking only the yellow part: the white pith underneath is bitter, and it is the mistake that ruins the most limoncellos.
- Put the peels in a large jar with the alcohol, seal it and leave it somewhere cool and dark. Two weeks minimum, up to a month if you are patient.
- Shake it every two or three days. You will know it is ready when the peels have lost their colour and the alcohol has turned a deep yellow.
- Make the syrup with the sugar and water, heating without boiling until dissolved, and let it cool COMPLETELY. Poured warm over the infusion, it clouds the liqueur permanently.
- Strain out the peels, mix the alcohol with the cold syrup and bottle it. Let it rest another week before tasting: freshly mixed it tastes harsh, and that week rounds it out.