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Limoncello from Naples Italy:)

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  • Limoncello from Naples Italy:)

    Here's a great recipe for Limoncello from Naples, Italy!

    Ingridients:

    8-10 lemons
    1 liter Everclear (190 proof alcohol)
    1 liter simple syrup (buy or see following recipe)
    1 liter mineral water
    ----------------------------------------------------------------------------

    simple syrup recipe:

    2 parts sugar, 1 part water.
    Preparation: Bring the water to a boil.
    Dissolve the sugar into the boiling water.
    Once the sugar is dissolved completely, remove the pan from the heat.
    Allow to cool completely.
    ----------------------------------------------------------------------------

    Wash the lemons thoroughly to remove any pesticides... Organic is better!

    Carefully peel the lemons with a zester or vegetable peeler avoiding the white stuff (which is bitter).

    In a large glass jar (1-gallon jar), add one bottle of Everclear and lemon zest.

    Cover the jar and let sit at room temperature for one week in a cool dark place. As the mixture sits, the Everclear will take on an bright yellow color from the lemon zest. They say, the longer it sits, the better it is... but it seems to turn out well even after a few days!

    Remove lemon zest from Everclear and discard.

    Add 1 liter of simple syrup to Everclear.

    Add 1 liter of mineral water to mixture.

    Now you have 3 liters of limoncello.... Bottle and store in freezer.

    I would suggest giving away 2 liters as it's quite addictive!

  • #2
    Re: Limoncello from Naples Italy

    sounds tasty, is it possible to reduce the amounts by 2/3's?

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    • #3
      Re: Limoncello from Naples Italy

      Hi Baglady, nice..we simply love Limoncello :-)

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      • #4
        Re: Limoncello from Naples Italy

        This recipe for limoncello may may be reduced... or increased!

        Try to keep the proportions (1/3 190 proof alcohol, 1/3 simple syrup, and 1/3 mineral water).

        Other tips:

        You may adjust sweetness by reducing or increasing amount of simple syrup.
        To adjust strength, reduce or increase amount of water. Of course, you will have to taste it during this process, so no driving allowed on limoncello day!

        If you water it down too much, it will obviously freeze in the freezer.

        Use the best lemons available (big lemons with thick skin are better)!

        If you're not in a hurry, let the lemons steep in alcohol for a month!

        Limoncello is a traditional after dinner drink that aids in digestion. The best limoncello is made with lemons from the Italian Amalfi Coast (Sorrento) which is famous for its marvelous citrus groves.

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