By the beginning of the twentieth century, it was prepared in many families in southern Italy and served as a digestif to especially distinguished guests. In 1988, entrepreneur M. Canale registered the trademark “Limoncello”. Fans of this liqueur believe that only lemons grown in southern Italy produce real limoncello, but at home you can make a very tasty liqueur from those lemons that are available in the retail chain. After all, the chemical composition of these fruits does not depend much on the place where they grew. After all, lemons grow in regions with approximately the same warm subtropical climate.
Ingredients
To make lemon liqueur at home you will need:
- 0.5 liters of good vodka, preferably from Alpha alcohol;
- 5-6 lemons;
- 300 ml water;
- 300 g sugar.
Preparing lemon liqueur
1. Pour hot water over lemons for 2-3 minutes, then wash and dry well.
2. Using a knife or vegetable peeler, cut the zest as thin as possible. To make limoncello, only a thin top layer of zest is required; neither the body of the lemon nor its juice is used to prepare this liqueur.
3. Transfer the zest to a jar and fill it with vodka. The jar should be placed in a dark place and kept at room temperature for three days. Instead of vodka, you can use good quality homemade moonshine.
4. Pour water into the pan and add sugar; you just need to heat the syrup, but do not boil.
5. Strain the vodka infused with zest, squeeze it well and put it in the syrup.
6. When the syrup has cooled, you need to strain it and squeeze out the zest well again. It can be used to make cupcakes and lemon pies.
7. Combine the syrup with vodka and leave it in the refrigerator for another two days.
Drink Limoncello liqueur well chilled. They pour it into glasses, which they also kept in the freezer.
It is not customary to snack on lemon liqueur.
