How to Make Limoncello

Learning to make this recipe Limoncello is easy with this 3 ingredients limoncello recipe. This sunny and bright lemon liqueur is delicious alone or in a cocktail! It also makes a nice gift.

Italy, in particular the Amalfi coast, is known for its fragrant lemons. They adorn ceramics and frescoes and are the key ingredient of the famous Limoncello citrus liqueur.

The construction of limoncello at home requires only 3 ingredients: sheet of sheets, light alcohol with high level test and sugar. Once you learned to prepare the limoncello, you can drink it alone or mix it in cocktail.

Create a festive pitcher of Limoncello Spliti for easy entertainment. It is perfect in a pre-cena drink for a fish meal like this roasted Greek-style sea bass or put it out with several mixers to your next cocktail party with Finger Foods.

Summary

1. What is Limoncello?
2. Ingredients for limoncello
3. How to make limoncello
4. Limoncello suggestions
5. The best lemons for limoncello
6. How to drink limoncello
7. Recipping drinks recipes
8. Recipe of the Limoncello recipe

What is Limoncello?

Limoncello is a sweet and strong lemon liqueur made in southern Italy where citrus trees thrive. In Italy, limoncello is a product of regional specialties and must be made with lemons of Sorrento that have not been treated with pesticides.

Italy has many traditions that extend centuries, but limoncello as a commercial product is actually a modern invention. Massimo Canale recorded the First brand For Limoncello in 1988, the product based on his grandmother’s recipe.

But before that, there are many stories about its production of nuns, monks, posters and others over the centuries. It is likely that many people were taking lemons and instill them in liqueur as a way to preserve the fruit. Those limoncello recipes have been handed down through generations.

Ingredients for limoncello

Even if a journey on the Amalfi coast is not in your near future, you can create your limoncello at home with the lemons of the grocery store! As with any recipe with a short list of ingredients, the quality of the ingredients matters more. Here is everything you need:

• Lemon range It is what gives Limoncello its yellow-golden shade and its signing lemon flavor. Since this limoncello recipe uses only the lemon range, it is better to use organic lemons. Swy the Resour Fruit to prepare a lemon tart, a mint or a lemon sorbet!
• High–Proof shell alcohol: The basic spirit for limoncello can be any alcohol of light ball and high -level test. I recommend Everclear 190 or 151, Stoli 100 Proof and Absolut 100 Proof. Any type of test vodka 100 is fine. The high alcohol content extracts more flavor from lemon zest than a lower proof spirit, and since in the end you will dilute it with sugar and water, which will break down the general test of the drink, helps to start with high -resistant options.
• Sugar: The addition of a simple syrup of white sugar and basic water to the alcohol infusion of lemon gives Limoncello its sweetness signature and a soft consistency, which is what makes it a lemon liqueur and not just a vodka infused with lemon .

How to make limoncello

Making infusions like homemade limoncello is relatively easy, since only the ingredients are combined in a jar and let them rest, then add a little sweetener. The process takes time; Here is the beginning in the end:

• Gamma Le lemoni: Wash and dry 2 pounds (about 8 or 9) organic lemons. Use a Zestro or an acute vegetable pelapatin To remove only the yellow zest, avoiding the white marrow.
• Combine the zest and lemon liqueur: Combine the lemon zest and 1 750 ml bottle) and a 100 -proof vodka in a glass jar. Seal it and keep it from direct sunlight.
• Instill the liqueur: Twiring gently or shake the mixture every few days for two weeks. If you use a lower proof alcohol, continue to instill the mixture for three weeks. It is ready when the peeling pieces appear pale and the liqueur has taken on a yellow color and a pronounced lemon aroma. It will have a bright and spicy lemon flavor that shines, prevailing on the taste of alcohol.
• Submit to voltage: Assign a fine mesh filter with gauze or a bag of walnut milk and pour the mixture through it in a bowl. Gently press the solids to extract any extra liquid, then discard them and put the liquid aside.
• Create the simple syrup: In a small saucepan, add 1 cup of sugar and 1 cup of water over medium heat. Mix until the sugar melted and remove it from the heat. Cool the syrup at room temperature and then mix it in the tense liqueur.
• Bottle, archives and serve: Using a funnel, pour the limoncello bottle of oscillation. Seal them and transfer them to the freezer for storage. To have fun, pour from 1 1/2 to 2 ounces directly from the freezer in a cold glass. Alcohol does not freeze solid.

Limoncello suggestions

Making limoncello is such a simple process, but there are some technical points that they keep in mind:

• How to wash citrus fruits: When you buy lemons from the grocery store, rub them well under hot water to remove any food wax. If you have a lemon tree (lucky!) Or access to non -axle lemons, rinse them to remove dirt.
• Skip the marrow: When pushing the lemons, avoid the white marrow of the lemon peel; He is bitter and will give a bitter taste to the final product. It is better to use only the outermost layer of the yellow zest.
• Go big or small: It is possible to give up the lemon for the limoncello in large strips (using a vegetable pelapate), in small curls (using a citrus zester) or in fine confetti (using a microplane). I prefer to use a microplano Creating good joy, but it really depends on you. The use of a pelapist allows you to strain the mixture without using the gauze or Walnut milk bags.
• Continue to check it: The period of time necessary to make limoncello can vary depending on the content of lemon oil, as well as the test of your liqueur. The use of a lower proof vodka will mean that you may need an additional week or more to reach the maximum lemon flavor.
• Filter well: We recommend that you remove all particles from the infused liqueur before adding the simple syrup. A walnut milk bagOr “filter bag” is a first speed, a piece to be used to strive for fine particles. They are fantastic to have around: I use mine for these types of infusions, but also to test my almond milk, chicken broth – you call it.
• Keep it cold. I find that it is better to keep the limoncello in the freezer so that it is cold and ready to serve.

The best lemons for limoncello

As mentioned, it is better to buy organic or without spray lemons to produce limoncello. Here are some other factors to consider when choosing citrus fruits:

• Eureka lemonsThe type you will find all year round in North American food stores, has a thick skin that is easy to show off without taking the white core with it too much.
• Meyer Limons They are an excellent choice for limoncello thanks to their highly aromatic nature, which derives from the oils in the skin that infuse themselves in alcohol. Meyer lemons are very thin, however, and can be bulky to make me the peace of the peel. Using a Peler serum makes it easier!
• Change it: You can also use this same recipe to create infusions with other types of citrus fruits such as oranges, grapefruit, mandarins, lime or even blood oranges.

How to drink limoncello

Once you have created this limoncello recipe it is better to serve the ice finished product in small cold glasses. Since it is made using high -level liqueurs, you can keep in the freezer and do not freeze solid. Here are some ways in which I like to use it:

• For a digestive (drunk after a meal) or every time you want a refreshing and sweet drink. Cordial glasses They are perfect for this.
• Create a limoncello cocktail! Mix a spritz limoncello or add a limoncello ounce to a sparkling wine flute for a simple festive drink. Or simply mix it with sparkling water in a glass of rocks.
• Use it to prepare the limoncello cake or fold a little in heavy cream.
• Pour a little into a decorative oscillation bottle With a label and you have a wonderful handmade host gift. You could even attach a for sput from shop.

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