How to Make Limoncello at Home: In 4 Easy Steps
Limoncello is one of the most iconic digestives of Italy. This sweet, lemony liquor has been a crowd-pleaser for hundreds of years, so much so, that you can find it all around the world now. Here Eloro District teaches you how to make legit Italian Limoncello, the way it has been made since the very beginning.
A very simple recipe, therefore as with all Italian recipes, ingredient quality is paramount; the key is the lemon peel. A lot of Sicilian farms produce the IGP Femminello Siracusano following organic farming standards, as they have for generations. This biodynamic approach to lemon production, is essential to quality Limoncello. There are countless recipes for Limoncello, here we propose a stronger preparation with less sugar and more lemon flavor and in just four easy steps.
…A libation to share with friends, alcohol, less sugar, and a daily dose of Vitamin C—what’s not to love?
10 Organic Lemons
1/2 lt Everclear Alcohol (16 ounces or 2 cups)
0,7 lt Water (24 ounces or 4 cups)
400 g Sugar (14 ounces or 2 cups)
Step 1: Peel the 10 lemons paying attention to select only the yellow skin, not the white pith. (Note: The white pith of citrus is characteristically bitter, that is why it is not used.)
Step 2: Then add the peel to the alcohol in a bowl and leave for about 7 days.
Step 3: Make the sweet “simple syrup”. In a medium sauce pan, place in the sugar in water, boil until becomes a single mixture (about 10 minutes); take off the heat and leave to rest for about 12 hours.
Step 4: Lastly, using a fine sieve, filter to remove the lemon peel from the lemon-alcohol mixture. Then stir in all of the simple syrup and combine to be one mixture. Place in a sealed bottle, such as a Mason Jar. Enjoy with friends and family! Buon Appetito!