Limoncello: the original recipe of the liqueur typical of the Amalfi coast
NGREDIENTS
DOSE FOR 2 LITERS
LEMON 10 untreated • 15 kcal
PURE ALCOHOL 95 ° 1 liter
SUGAR 600 gr • 750 kcal
WATER 1 liter • 79 kcal
The calories refer to 100 gr of product
l limoncello is a liqueur typical of Campania, in particular of the Amalfi coast, made with lemon peels whose alcohol content varies between 20% and 32% vol. A sweet liqueur, with a characteristic yellow color, obtained by macerating lemon peel in pure alcohol with the addition of a syrup based on water and sugar. Once prepared, it must remain in the bottle for at least 1 month before being tasted. Limoncello is an excellent digestive, in fact it is usually consumed after meals, but can also be used to wet or aromatize sweets, fruit salads and ice creams. Its preparation is simple but you have to follow all the steps well and use fresh and untreated lemons, better if from Sorrento, as they are rich in essential oils that give the limoncello its fragrance and its unique and decisive taste.
History of limoncello
The history of limoncello is not entirely clear, its birth is in fact disputed between the inhabitants of Amalfi, Sorrento and Capri. The "Limoncello" brand was registered for the first time in Capri, in 1988, by the entrepreneur Massimo Canale and many believe that the invention of this famous liqueur is linked to the Canale family: the limoncello would have been born in the early twentieth century from a grandmother's recipe. This liqueur was born as a preparation exclusively for housewife but, in the eighties, it became very popular to be produced on an industrial level. However, home cooking remains the favorite of true limoncello lovers.
How to prepare limoncello:
Wash the lemons well with a metal sponge, dry them and peel them with a potato peeler, (1) removing only the yellow part and leaving the white and spongy on the lemon, as it could give a bitter taste to the liqueur. Place the lemon peel in a hermetically sealed glass jar and let it macerate in pure alcohol for 3/7 days in a cool place away from light. (2) Shake the jar every day to mix the ingredients well. After the necessary time, filter the liquid with a strainer and immediately prepare the syrup. Put the water and sugar in a saucepan and bring to a boil, stirring constantly until the sugar is completely melted. Let cool and add the lemon flavored liquid to the syrup, mix well and pour into one or more sterilized and sealed bottles of glass. Keep the place cool and in the dark for at least 30 days before consuming.
Tips
To cut the lemon peel, if you can, use ceramic knives or tools to help preserve all the active ingredients and benefits of essential oils contained in the peel.
During the maceration and preservation phase always keep jars and bottles in a cool and dark place as the active ingredients are sensitive to light and heat and this could compromise the taste of the limoncello.
For the preparation, use only pure quality alcohol, to prevent it from freezing in the freezer, and lemons preferably from Sorrento or in any case bio and not treated with thick and wrinkled skin.
You can increase or decrease the amount of sugar according to your tastes.
If you love the taste of the lemon you can also prepare the cream of limoncello, adding to pure alcohol, lemon peel and sugar also milk and cream. A fresh and creamy liqueur ideal as after meal.
How to store limoncello
Once ready, the limoncello can be stored for a long time in the fridge or in the freezer: the presence of alcohol and sugar will prevent it from freezing.