The history of limoncello is not entirely clear, its birth is in fact disputed between the inhabitants of Amalfi, Sorrento and Capri: limoncello would have been born in the early twentieth century from a grandmother’s recipe. This liqueur was born as an exclusively home-made preparation but, in the eighties, it became very popular enough to be produced on an industrial level. However, home-made preparation remains the favorite of true limoncello lovers.
How to prepare Limoncello?
But how do you prepare limoncello? In this article, we offer you the recipe for Limoncello and an exquisite and creamy variant: the Limoncello cream. Making homemade Limoncello at home is very simple and you can also do it with verdello lemons. After preparation, it should be kept in the freezer: to drink and share with friends and relatives after meals, especially after dinner.
Limoncello
Ingredients:
- 500 ml of pure alcohol
- 500 ml of water
- 500 gr of organic lemons
- 450 gr. sugar (You can increase or decrease the amount of sugar according to your tastes.)
Method:
- Wash the lemons well with a sponge, dry and peel them with a potato peeler (Removing only the yellow part and leaving the white and spongy one on the lemon, as it could give the liqueur a bitter taste).
- Place the lemon zest in a hermetically sealed glass jar and let them steep in pure alcohol for 7 days in a cool place away from light.
- Shake the jar gently a couple of times a day (morning and evening) to mix the ingredients well.
- After the necessary time, filter the liquid with a strainer and immediately prepare the syrup.
- Put the water and sugar in a saucepan and bring to the boil, stirring constantly until the sugar has completely dissolved.
- Let cool (It will take about 30 minutes) and add the alcohol to the syrup (Without the skins), mix well and pour into one or more sterilized and hermetically sealed glass bottles.
- Store in a cool, dark place for at least 30 days before consuming.
- After you can put it in the freezer for tasting or stored in the pantry. It lasts a long time.
Limoncello Cream
Ingredients
- 1 liter of pure alcohol
- 12 lemon peels
- 2 liters of whole milk
- 2 kg of sugar
- 4 sachets of vanillin
Method
- Wash the lemons well with a sponge, dry and peel them with a potato peeler (Removing only the yellow part and leaving the white and spongy one on the lemon, as it could give the liqueur a bitter taste).
- Place the lemon zest in a hermetically sealed glass jar and let them steep in pure alcohol for 7 days in a cool place away from light.
- Shake the jar gently a couple of times a day (morning and evening) to mix the ingredients well.
- Boil milk and sugar for 3 minutes
- Allow to cool and add the vanillin and alcohol (without peels).
- Leave to rest for 1 hour, filter with 2 layers of sterile gauze and bottle.
- Store in a cool, dark place for at least 30 days before consuming.
- After you can put it in the freezer for tasting or stored in the pantry. It lasts a long time.