The Limoncello of Sorrento Liqueur has a unique taste that is to be served at the end of lunch or dinner as a digestive, a real custom in Campania just like coffee. But is it possible to make Limoncello at home? Of course you can, here is the original recipe.
Before getting into the process, some clarification. To make the Limoncello, you have to be use the lemons of Sorrento IGP, this is the only way you can to get a really intense flavor, the true taste of Limoncello of Sorrento. Even the alcohol must be chosen with care, it must in fact be of premium quality. This is the only way it is possible to obtain a liquor that does not freeze even when placed in the freezer.
The first thing to do is wash the lemons very accurately and brush them.
This will make it possible to eliminate all impurities, even in the case of some pesticide treatments.
Peel the lemons later.
The peels of the lemon should be placed in a jug that you previously filled with 700 cl of alcohol.
All must be left to rest for a month, choose a location that is dry and especially dark.
Of course, the pitcher must be covered.
The advice is to choose a cabinet and cover the jar with a simple cotton cloth.
After a month of rest, take a saucepan in which you're going to pour the water and sugar. Light the fire. Once you reach boiling turn off the stove and let it cool. The syrup thus obtained must be added to the liquid in the jug, a liquid that has now reached a beautiful yellow color and a lemon aroma that is really wonderful. Then also add the remaining 300 cl of alcohol. The pitcher must then be put back to rest, this time for 40 days.
After this period of rest, the liquor thus obtained must be filtered to remove the skins of the lemon. Bottle the Limoncello and store it in the freezer so you can serve it on ice at the first opportunity.
The process is quite long, you will have noticed it, however, you will see that in the end the taste that you will have obtained will be at 100%.
Little desire or a short time?