I sometimes enjoy a summery drink named Limoncello, found usually in Italy, straight from the fridge and on ice. When filled into pretty bottles with decorative labels, homemade limoncello is a great gift from my kitchen.
This is how homemade Limoncello becomes particularly good:
For the summer liqueur, we first dissolve the essential oils from the lemon peel with the help of high-proof alcohol. We then refine the flavored alcohol with sugar syrup and the fruity enjoyment is ready! Theoretically, you can drink limoncello right after preparation. But it tastes best when it can steep for a week or two.
Be sure to use organic lemons, as their peel is not chemically treated.
Limoncello is a great when mixed with the following below:
Limoncello is not only a pleasure on its own. Filled with Prosecco, sparkling wine or mineral water, it becomes a refreshing Limoncello spritz, making it the perfect summer party drink.
The Italian lemon liqueur gives sweet treats and desserts such as lemon-fig jam, berry zabaglione au gratin or tiramisu an extra portion of fruity freshness.
Homemade Limoncello
Ingredients
- 10 lemons (organics)
- 750 ml Wodka
- 2.5 cups sugar (500 g)
Instructions
- Wash the lemons in hot water, rub dry and peel them with a peeler so that no white skin is left to the peel (Limoncello become bitter if white skin is left on the peel).
- Put the lemon zest in a large container, pour vodka over it and cover and let it steep at room temperature for at least 1 week.
- The yellow color of the lemon peel fades during this time and passes into the alcohol.
- Bring 3 cups of water and sugar to the boil and simmer until the sugar is dissolved. Allow to cool.
- Add the water-sugar syrup to the vodka mixture, stir and leave to infuse overnight.
- The next day, pour through a sieve into clean bottles and seal.
Notes
Tip: Squeeze the peeled lemons and use the juice elsewhere – e.g. put it in an ice cube tray, freeze and thaw if necessary. Also great: Use the lemon juice for homemade lemonade.
