Try at home a classic of the Amalfi coast: with a few lemons you can follow this easy recipe step by step and sip a little of the essence of the Amalfi
Lemons, sugar, alcohol and water are all you need to recreate in your own home the beautiful Limoncello, a pleasure to enjoy chilled and with your close ones.
The traditional Limoncello is made with the fragrant lemons of the villages of the Amalfi coast and it is produced according to a strict law specification, in order to obtain a product that is entitled to be called that way. The origin of Limoncello is linked to many legends, depending on who is claiming the paternity of the original beverage. Was it drunk since the Middle Ages by seafarers on their boats? Or was it the guesthouse of the Farace family in Capri the first to serve it?
One sure thing is that the origin of the name indicates that this alcoholic liquor was initially produced with “small lemons”, probably smaller than the protected ones used today that come from the Amalfi coast and are endorsed with their geographical indication mark. So, the name Limoncello cannot be used freely but only by those that are using specific lemons coming from this area and that follow a specific process in the making of the liquor. The beverage is made with the peels of lemons and, although as aforementioned the traditional recipe calls for a specific type of lemons, it is definitely possible to make a version of the drink using “normal” lemons. I can offer the example of my own family; we grow lemon trees that are not from the area of Amalfi and we homemade what we call limoncello, but just between us and just for our own personal use.
Anyway, if you are willing to try, here is the recipe.
Ingredients:
- 6/7 large lemons
- 3 cups of sugar // 700 gr
- 5 cups of water // 1250 ml
- 1 liter pure alcohol (in some countries it is not sold, you can substitute with vodka)
Instructions:
Peel exclusively the lemon zest, so only the yellow outside portion of its peel. If you include parts of the white skin of the lemon that will give the drink a bitter taste. You can use a potato peeler.
Place the lemon zest in a container for seven days with alcohol, it has to remain well covered. A jar with a lid is ideal, the mixture has to remain at room temperature and preferably far away from the direct light. Better if you have a pantry where you can forget about them for a whole week. The alcohol will macerate the lemon peels.
After one week, prepare your water with sugar and put it to boil. Not everyone boils the water, somebody just adds it to the alcohol mixture straightaway. Wait for the water and sugar boiled to be completely cooled down. Strain the lemon peels from the alcohol and add the sugar water instead.
Pour into a nice bottle or two.
The second secret, apart from the lemons from the original area, is the fridge. Limoncello always has to be served well cooled to be the most enjoyable.
So, if you plan to serve it to your guests, your bottle should be put in the fridge or freezer at least an hour in advance.