An Italian American who loves to share food and travel adventures
When You Have Lemons, Make Limoncello
September 28, 2016
Italians love their liqueurs. Limoncello is one of my favorites. Several times a year I make a few batches for myself, friends and neighbors. Fall is a great time to make Limoncello to have on hand for the holidays and giving as gifts. My recipe is from Southern Italy, the Sorrento area.
Peel lemons with potato peeler (like you would peel a potato). Put peels into large glass container and cover with 1 bottle grain alcohol. Cover tightly and store in cool dark place for 1-2 weeks. Swish ingredients every day. Color should be a strong yellow color when ready.
Cook 5 cups of water and 3 cups of sugar in pan until sugar is dissolved. (use more sugar if you like it sweeter). Cool to room temperature. Pour lemon peel mixture into sugar water and stir. Then strain into bottles. Should be thickish. Freeze in glass bottles.
Limoncello is best kept frozen until you want to drink it.
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If you like to be creative, you can substitute oranges or grapefruit for the lemons. Combine citruses for interesting blends.
With the lemons leftover, squeeze and freeze juice to use in other recipes. I use an ice cube tray to freeze the lemon juice.
And what else can you do with Limoncello besides using it as an after dinner drink? If I want to kick a recipe up a notch, I use it in place of lemon juice. Check out these options:
Over the years I’ve taught Limoncello classes in my home, at local educational institutions, and recreation centers. No exception, everyone has had a great time making this liqueur–could be we were sampling the finished product.