Limoncello homemade The South Italy's liquor
The story of this liquor begins in 1900's in the coast of Campania region in the town of Sorrento where there were lot of lemons growing. Sorrento 's lemon quality it's particular since the lemon is bigger than other quality and it has a strong flavour.
It's so easy to make this liquor with digestive properties, my daughter made it at the maternal school with her teachers for the Dad's day !
Limoncello - Recipe
Liquor of lemons
12 non-treated lemons (organic)
2 ½ cups of vodka
2 ½ cups of sugar
2 ½ cups of water
PREPARATION : Carefully wash the lemons: all the non-yellow impurities should be eliminated. If necessary, use a soft brush, without brushing too hard, so as not to break the protuberances of the rind.With a large-size vegetable peeler , peel only the yellow part of the lemon rinds; the white part would confer a truly bitter taste to the liquor.
Put the lemon rinds, alcohol, sugar and water in a big, hermetic jar (one that can hold 1/2 gallon of liquid). Stir with a wooden spoon and then close the bottle. Put it aside in the kitchen, where there isn’t too much noise nor too many movements. Stir several times, once in the morning and once in the evening, with a clean wooden spoon. After six days, the limoncello is ready; it only needs to be filtered. Get a bottle, and put in a funnel, lined with a filter (a big ball of cotton will do). Slowly pour the limoncello (drop by drop) into the funnel; the liquor should be very clear when poured into the bottle. The filtering procedure should last almost a whole day: this should be done when you are certain to be staying home.
Don’t touch nor squeeze the ball of cotton: the filtering procedure would’ve been in vain. The limoncello is to be served at a refrigerated temperature.