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INGREDIENTS:
PREPARATIONS: Make sure to use exclusively lemons that have not been treated with pesticides. Carefully zest the lemons with a potato peeler so there is no white pith on the peel: the pith, the white part underneath the rind, is too bitter. Combine the lemon zest and the alcohol in a large glass jar. The ideal jar is one that can be hermetically closed. Add 110 gr of cold water. From these quantities of alcohol and water you will obtain half a liter of alcohol 70°. Careful: the 250 gr we talk of in the list of ingredients are a weight, not a volume measure; it is the equivalent of half a 70 cl bottle or one third of a liter bottle . Close the jar and let sit for one week. At the end of the rest period, filter the alcohol. In a saucepan, combine the sugar and 1/4 liter of water. Cook mildly for approximately 5 minutes, then let the syrup cool before adding it to the Limoncello mixture. Pour the Limoncello in a bottle. Limoncello needs to be cold: keep it in the freezer or in the fridge. Note: You can prepare the Limoncello cream by substituting the water used for melting the sugar with an equal quantity of milk. In this case, be careful not to boil the mixture. |
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