Homemade Limoncello is a recipe very easy to prepare, a must for any Italian festivity! Even if, the traditional method needs a long time for the infusion, scientifically the taste of this delicious Italian after-dinner spirit made with lemons will be perfect in just three days!
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LIMONCELLO RECIPE AND HISTORY
Limoncello is a very popular Italian after-dinner spirit made with lemon peels. The first official recipe of Limoncello originates in the early years of the XX Century. Maria Antonia Canale, the owner of the boarding house “Mariantonia” in Capri, use to serve Limoncello prepared following her grandmother recipe. Her son, Massimo Canale, had registered the Limoncello trademark in 1988.
THE LEGEND BEYOND THE HISTORY
If the history of Limoncello does not go back very far, the legend of this sweet spirit is very ancient. It is said that the recipe of Limoncello was a creation of the Sirens. The father of the gods, Zeus stole and revealed it to a sailor. Starting from this legend, the Italian fishermen use to drink a glass of Limoncello in the winter mornings before going to work.
Another legend says that were the Carthusian monks which shoo the sirens finding the recipe of Limoncello.
TRADITIONAL HOMEMADE LIMONCELLO METHOD AND SERVING
The authentic Limoncello is made exclusively with lemon produced in Sorrento or Amalfi. The traditional infusion needs 3 weeks, but scientifically 3 days are enough. Initially, the Limoncello was served at room temperature, but in the recent years is tasted cold and neat.
HOMEMADE LIMONCELLO RECIPE
- 8 organic lemons
- 6.75 fl. oz (200 ml) alcohol 95%
- 8 fl. oz. (240 ml) water
- 3/4 cup (150 g) sugar
- LEMON INFUSE
Choose only organic lemons not chemical treated. First of all. Peel the yellow part of the skin of the lemons and cut away any white part. Now, pour the lemon peel into a jar along with the alcohol. Close the jar and store in a dark place 3 days. Stir the peel once a day.
- HOMEMADE LIMONCELLO
The third day, pour the water in a pot along with the sugar and place over the minimum flame. Heat the water stirring until the sugar will be totally melted. Do not exceed the temperature; the sugar solution has not to caramelize. Eventually, sift the lemon infuse and combine the alcohol with the sugar solution at room temperature. The Limoncello must become bright yellow, not transparent. Serve Limoncello neat, cold or at room temperature.