Limoncello Di Campania
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 3 mins |
| Total Time | 28 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 8 large lemon (s), untreated
- 1 liter alcohol (95% vol.)
- 1 liter water
- 800 g suar
- 1 lemon (s), add the juice from it
Print Recipe
Pin Recipe Instructions
- Wash the lemons and peel them thinly so that there is nothing white on the peel. Place the bowls in the alcohol in a saucepan with a lid or in a sealable glass jar. Leave in it for up to 14 days, stirring occasionally. The yellow color and the intense smell and taste develop after just one day. Nevertheless, leave it in the alcohol for at least a few days, up to 2 weeks.
- Then filter out the pods through a cloth or coffee filter. Boil the water with the sugar and make a syrup. Mix the cooled syrup with the filtered alcohol and the juice of a lemon and bottle.
- Sorrentine lemons are particularly suitable. An Italian Signora usually only lets the bowls soak in alcohol for one day, but you can leave them in there for up to 2 weeks.
- If your tap water is rich in calcium, we recommend using soft spring water or bought bottled water.
- Then let the finished limoncello rest for 2 weeks if possible. It`s not easy, because the scent is already incredibly seductive. Leaving it to rest makes the limocello a little milder and rounder in taste. But you can drink it right away if you can`t stand it for so long.
- It is best to store it in the freezer, because it tastes best ice-cold. Due to the high alcohol content (estimated around 40%), nothing happens to the bottle.
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