Liqueurs
Liqueurs
Homemade limoncello
Our family limoncello is made with the zest of green lemons, left to infuse before being mixed with cold syrup. A final rest lets the lemon flavour develop.
From Nonna Adele’s kitchen
- Resting
- 20 days to infuse, then 15 days to rest
LET’S GET COOKING
Method
Wash and dry the lemons. Finely grate only the green part of the peel, avoiding the bitter white pith.
Put the zest in an airtight glass container and cover with the alcohol. Keep in the dark, away from heat, for 20 days.
At the end of the infusion, make the syrup in a separate saucepan: heat the water and sugar until the sugar dissolves and the liquid comes to the boil. Keep the alcohol away from the hob.
Turn off the heat and let the syrup cool completely. Only when cold, mix it with the alcohol infusion.
Strain through a food-safe filter and use a funnel to fill clean bottles. Seal and label them.
Leave to rest for another 15 days in a cool, dark place before serving the limoncello chilled.
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