Julie discovered limoncello during her trip on the Amalfi coast in Italy; she instantly fell in love with the liquor. She wanted to taste the flavour of her vacation again, so she decided to experiment on trying to make her own homemade limoncello. Just a sip and she was transported back to Aamalfi. It is a real success! Overly excited she decided to share the recipe with you.
|Prep time: 20 minutes + naceration time: 40 days + 1 week|
|Cooking time: No cooking required|
|Servings or yield: Give 2.5 litres of liqueur|
|Difficulty level: Easy|
|3 kg of medium size organic lemons|
|1 l alcohol, 94°|
|1,5 l water|
|700 g sugar|
Wash lemons, remove zests and place in a large glass container a with alcohol. Close the container tightly and cover with a cloth. Let macerate 40 days, away from light, stirring the preparation every day.
After 40 days, prepare syrup by boiling water and sugar, and then let it cool. Pour the syrup into container with lemon zests and mix well.
Filter using a strainer.
Pour the limoncello into glass bottles. It is recommended that you let rest 2-7 days before tasting.
Serve cool and enjoy!