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lemon liqueur limoncello

Italian lemon liqueur - limoncello, the recipe

First you smell the seductive fragrance and unique aroma, then you taste the sun, the sea and the volcanic soil of Sorrento in the finely sour, lemony taste of this liqueur
[en]5 from 1 vote[/en][de]5 von 1 Bewertung[/de][it]5 da 1 voti[/it]
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course alcoholic drink, Beverages, Drinks, Liqueur
Cuisine Campania, Italy
Servings 30 shot glasses
Calories 77 kcal

Ingredients
 

  • 7 lemons juice and peel from 7 organic lemons
  • 500 ml 96% alcohol or ethyl alcohol - make sure that the ethyl alcohol is suitable for food as drinking alcohol - also available in pharmacies
  • 500 ml water
  • 300 to 400 g sugar

Instructions
 

  • Wash lemons thoroughly in hot water, rub them dry and peel only the outer yellow skin with a peeler - the white parts below would give off a bitter taste. Put the lemon peel, lemon leaves and ethyl alcohol in a sealable container. Leave to stand at room temperature in a dark place for 15 days. Stir occasionally.
  • At the end of the maturation period, add lemon juice, sugar and water. Leave at room temperature in a dark place for one day. Filter through a sieve and fill into bottles. Leave at room temperature in a dark place for 30 days, then enjoy!

Notes

Tip: For a more intense taste you can grate the peel of the lemons instead of peeling them.

Nutrition

Calories: 77 kcalCarbohydrates: 10 gSodium: 1 mgPotassium: 1 mgSugar: 10 gCalcium: 1 mg
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