Limoncello Penisola Sorrentina
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 20 hrs 20 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 7 large lemon (s), untreated, as unripe as possible
- 1 liter schnapps, alcohol (94 - 96%), from the pharmacy
- 1 orange (s), untreated, as immature as possible
- 2 cm cinnamon stick
- 3 clove (s)
- 1 liter water
- 500 g suar
Print Recipe
Pin Recipe Instructions
- Put the alcohol in a tightly sealable glass vessel and add the peel of the 7 lemons, as thin as possible and without much of the whites. Close, let it stand for a total of 20 days, move it from time to time (let it circle)
- On the 17th of the total of 20 days, add the peel of the orange, the crumbled cinnamon stick and the cloves, leave to stand for another 3 days.
- On the 20th day, heat water with sugar until it is completely dissolved. Then let cool down well (alcohol dissipates in heat).
- Mix the now yellow alcohol with the cold sugar water, stir and we have a milky-yellow liquid (comes from the oils in the citrus peel). Filter these (in Nerano
- you can even do this with cotton wool) and fill it into pretty little bottles.
- It takes at least 4 weeks before this delicacy should be enjoyed. If you can wait longer, the liqueur will get softer and softer. You can recognize it by the liquid that becomes increasingly clear from the bottom.
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