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.
![Limoncello](/img/t1100h0/blogimg/ostatni/limoncello.jpg)
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.
![Limoncello](/img/t1100h0/blogimg/ostatni/limoncello-di-sorrento.jpg)