Typical Limoncello is supposed to be made from untreated lemons grown under the hot sun on the coast of southern Campania - in the Sorrento area, Amalfi or on the island of Capri. The local citrus fruits are characterised by their thick skin and are said to be so good that they can be eaten on their own.
Limoncello is easy to make at home, but you need ripe lemons with untreated peel, water, sugar and pure alcohol (food alcohol or vodka). Cut the rind of well-washed lemons into thin strips - without the inner white part (which would give the liqueur a bitter taste), best done with a potato peeler. Place in a glass jar and pour in the alcohol, about 700 ml of alcohol for 8 large lemons. Close the jar tightly and store in a cool dark place. After about a month, strain the liquor, add another 300 ml of alcohol and mix with the cooled sugarm solution (boil 1 litre of water + 700 g of sugar), pour it into glass bottles and leave it to age for at least two weeks.
Limoncello is not just a digestif - it is also used in cooking. It's great for flavouring desserts such as tiramisu, panna cotta or ice cream, and is also added to cocktails for a fresh citrus twist.
