Directions
Do you want to make limoncello at home? Are you tired of the usual industrial limoncello that tastes like dish detergent?
You got the right recipe because today, we will prepare the perfect artisan limoncello, not too sweet, not too alcoholic, soft, and delicious. But above all, it will have a clean and natural taste, which is rare to find, since industrial limoncellos are a concentrate of glucose, aromas and dyes, and real lemons, those from the Amalfi Coast or Sicilian, can be seen with a telescope. But before starting with the processing, a little note.
What is limoncello?
It is part of the great family of liqueurs, a mixture of alcohol, water, sugar and lemon, nothing more and nothing less. There must be nothing else. Be careful and always check the ingredients of industrial limoncellos and beware of products with an unnatural saturated color in a brilliant plutonium style: if they contain the E 131 dye, never buy them.
Its (potentially carcinogenic) effect on humans has not yet been clarified and tested, but in the meantime, it has been banned in Australia. And 131, write it down.
Do not think that making limoncello at home is a difficult task, but some tricks can help and remember that if you use top-quality ingredients and have patience, the result will be a mouth-watering liqueur.
Ok, let’s go straight to the limoncello recipe, but remember that it is better to prepare at least 5 liters at a time, to allow the ingredients to mix well. And then, in this case, it is better to abound: you can give gifts that your friends will surely appreciate.
Ingredients for making homemade limoncello
- 42 lemons
- 5 liters of alcohol
- 3.6 kg of sugar
- 3.6 liters of water
How to prepare the perfect limoncello
Let’s start with the fundamental ingredient: lemons, which must be untreated and organic. Remember that all chemicals accumulate in the peel, so don’t skimp on lemons, otherwise, it’s best to leave it alone. To make a homemade limoncello of great quality and unique organoleptic characteristics, the lemons should be harvested from the plant and then processed immediately, but it is obvious that it is a privilege only for a lucky few …
Well, the recipe for making limoncello is very simple: wash and peel the lemons with a brush and remove even the smallest part of the albedo, the bitter white skin.
Infuse the lemon peels with alcohol, seal and leave to rest in the dark for 3 days.
After 3 days, dilute with water, add the sugar, stir gently, seal again, and let the (almost) limoncello sleep for 4 days.
When he has slept enough, strain the limoncello with a fine sieve, a chinois, bottle and store it in the freezer or refrigerator.
Before serving the limoncello, make sure the glasses are well frozen, at least 1 hour in the freezer.
