Limoncello is a traditional Italian liqueur, characterized by its bright yellow color and refreshing sweet taste. It is most often served after a meal as a digestif and is served chilled to highlight its lemon flavor and distinctive aroma.
A typical Limoncello is to be prepared from chemically untreated lemons grown under the hot sun on the coast of southern Campania - in the Sorrento region, Amalfi or on the island of Capri. The local citrus fruits have a thick skin and are said to be so good that they can be eaten on their own.
You can easily make Limoncello at home, you need ripe lemons with chemically untreated peel, water, sugar and pure alcohol (food alcohol or vodka). Cut the peel of well-washed lemons into thin strips - without the inner white part (this would give the liqueur a bitter taste), it is best to use a potato peeler. Put in a glass jar and pour alcohol over 8 larger lemons about 700 ml of alcohol. Close the container tightly and store in a cooler dark place. After about a month, strain the extract, add another 300 ml of alcohol and mix with the cooled sugar solution (boil 1 liter of water + 700 g of
sugar), pour into glass bottles and let it rest again for at least two weeks.
