LIMONCELLO, also called limoncino, is a typical Campania liqueur made with alcohol and untreated lemon peels, with a sweet flavor and characteristic yellow colour, perfect as a digestive to be served at the end of a meal.
Preparing this lemon liqueur is simple and requires only a few easy precautions such as using only untreated lemons, preferably from Sorrento as they are more fragrant and rich in essential oils, then 95% pure alcohol will be needed, i.e. a solution of ethanol in water with a percentage of 95% and finally a syrup made of water and sugar.
You can prepare Limoncello at any time of the year although the ideal would be towards the end of May when the lemon peel turns from green to a beautiful straw yellow, the peels will then be macerated in pure alcohol and after a few days Once filtered, everything will be added to the sugar syrup. At this point the limoncino is ready but before tasting it I suggest letting it rest for about a month in a cool, dry place.
The limoncino must be served strictly cold, preferably in a frozen glass: with the cold, in fact, the sweet flavor leaves room for freshness, enhancing the citrus aroma and making its taste unique and inimitable.
But now let’s prepare the homemade LIMONCELLO Liqueur together.
Ingredients
- Power 59,10 (Kcal)
- Carbohydrates 8,09 (g) of which sugars 8,11 (g)
- Proteins 0,03 (g)
- Fat 0,03 (g) of which saturated 0,00 (g)of which unsaturated 0,00 (g)
- Fibers 0,10 (g)
- Sodium 0,68 (mg)
Indicative values for a portion of 15 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tools
PROCEDURE Homemade LIMONCELLO
REST AND MACERATION OF LEMON PEELS FOR LIMONCELLO
Wash the lemons then use a potato peeler or a sharp knife to cut the peel of the lemons, being careful to cut only the yellow part and not the white part as it is bitter. Place the lemon peels in a large glass jar, pour all the alcohol inside, close hermetically with the cap and let everything macerate for four days in a cool, dry place.
SUGAR SYRUP PREPARATION
After this time, filter everything with a sieve and then prepare the sugar syrup. You will only need to dissolve the water with the sugar in a pan and then let it cool. At this point, combine the cold sugar syrup with the alcohol in which the lemon peels have macerated. Pour everything into two 750 ml bottles. Your limoncello is ready but I advise you to wait a month before enjoying it and if necessary (in case it is a little cloudy) filter it with special paper.
STORAGE
Once ready, homemade limoncello should be stored in a cool, dry place. Given the high concentration of sugars and alcohol, it can be stored if well closed for 6-8 months.
NOTES AND ADVICE
LEMONS: to obtain a good limoncello the secret is not in the choice of alcohol or the type of procedure. The thing you need to pay particular attention to is the choice of lemons. Only PGI lemons from Sorrento give the liqueur that characteristic and unmistakable flavour. Furthermore, choose organic to avoid traces of harmful products on the peel. Cut the peel with a very sharp knife or a potato peeler, being very careful to cut only the yellow part and not the white part which is bitter.
ALCOHOL: which alcohol is the best for preparing limoncello? In the food sector, ethyl alcohol, better known as ethanol, is usually used, which has the property of harmonizing the components of the drinks where it is used. To prepare limoncello you need 95% pure alcohol, that is, a solution of ethanol in water with a percentage of 95%.
HOW TO SERVE LIMONCELLO: Limoncello must be served strictly cold and possibly in a frozen glass. The temperature variation in fact transforms the lemon liqueur into limoncello. With the cold, the sweet flavor gives way to freshness, enhancing the citrus aroma and making the taste unique and inimitable.
HISTORY OF LIMONCELLO LIMONCINO
Limoncello was born in Campania and is a fragrant and sweet liqueur prepared with lemons. Its origin is linked to a legend which says that the Sirens received the recipe directly from Zeus. Others, however, trace it back to a tradition of fishermen who used to enjoy a glass of lemon liqueur to warm up on cold mornings. However, Limoncello began to rise to prominence and become famous during the Dolce Vita period of Capri where famous people used to taste it in a famous hotel in Capri. Subsequently, the family of the hotelier to whom the recipe can be traced back decided in 1998 to register the “Limoncello di Capri” brand.
Frequently Asked Questions (FAQ)
When is right moment to make limoncello limoncino
The ideal time for preparing limoncello is towards the end of May when the lemons take on a beautiful straw yellow color and their peel is more aromatic and rich in essential oils.
Which alcohol to choose to make limoncello limoncello
Which alcohol is best for making limoncello? In the food sector, ethyl alcohol, better known as ethanol, is usually used, which has the property of harmonizing the components of the drinks where it is used. To prepare limoncello you need 95% pure alcohol, that is, a solution of ethanol in water with a percentage of 95%.
Varied doses for servings
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