Homemade Limoncello in 6 infallible steps

Welcome and welcome to Paulina Kitchen! Today we talk about limoncellowhich is much more than a liquor; It is the sun of the amalfitana bottled coast, the perfect end for a good meal and, best of all, is surprisingly easy to do at home.

The magic of Homemade Limoncelle It is in its simplicity: only lemons, alcohol, water and sugar are needed. However, the quality of the ingredients and patience are key.

The traditional recipe uses famous sorrento lemonsof thick and very aromatic skin, but with good lemons a spectacular result can also be achieved.

About this Limoncello recipe

He limoncello it’s a Italian traditional liquorfamous worldwide for its intense and refreshing flavor. Originally from Southern Italyspecifically from the Campania region (where Sorrento, Capri and the Amalfitan coast are located), this digestive has become a symbol of Italian hospitality.

It is lemon liquor Not only is it enjoyed alone and very cold, but it is also the basis of delicious cocktails as the famous limoncello spritz. Preparing it at home is a ritual that connects with Italian traditions and gives us a unique drink to share.

Key ingredients for authentic

So that Limoncello recipe Be a success, it is essential to pay attention to the ingredients. They are not many, but each one plays a crucial role in the final result.

1. The lemons, the soul of the liquor: The secret of a good slim is in the lemon skin. The yellow part is needed, avoiding the white part (the Albedo) at all costs, since the latter provides a very unpleasant bitter taste. It is ideal to use Thick and porous leather lemonswithout skin wax treatment.
2. Alcohol, the basis of everything: One of the most frequent questions is What alcohol to use to make Limoncello? The original Italian recipe uses ethyl alcohol of 96º (suitable for food consumption), which is the one that best extracts essential oils from the lemon skin. If they are not achieved, You can use a good quality vodka or a white pomace. Keep in mind that the final result will have a different alcoholic graduation depending on the base that is used.
3. Water and sugar, The syrup balance. The syrup is what gives the Limoncello its sweetness and balances the power of alcohol. The proportion of water and sugar can vary according to personal taste. There are those who prefer it sweeter and others drier.

Limoncello cocktails for all tastes

Although the limoncello Classic is insurmountable, there are some variations that are a real wonder and that can be easily prepared from Homemade Limoncelle.

• Limoncello cream: For lovers of creamy liquors, the Limoncello cream It is a dream. It is softer and sweet than the original. To do it, you just have to replace a part of the syrup water with whole milk and add some milk cream (cream) and a vanilla pod to give it an extra touch. The texture is silky and the taste, unforgettable.
• Limoncello Spritz: He spritz It is the summer cocktail. It is refreshing, bubbly and very easy to prepare. You just have to mix in a glass with a lot of ice: 3 parts of Prosecco (or cava), 2 parts of Limoncello and 1 part of soda or water with gas. Decorate with a slice of lemon and a twig of mint. Guaranteed success!

6 Paulina Tips for Perfect Limoncelle

1. Patience is our best friend: Do not hurry maceration time. The longer we leave the skins in alcohol, the more intense and aromatic the Limoncello will be.
2. Quality above all: Use good quality lemons and, if possible, ecological. The taste of lemon liquor depends directly on them.
3. Bitterness is the enemy: Make sure Remove the entire white part of the lemon skin. A small piece can ruin the entire lot.
4. Cold syrup, always: Never mix alcohol with hot syrup, as it could evaporate part of alcohol and cloud the mixture.
5. Freezer conservation: This drink does not freeze due to its high alcohol content. Save it in the freezer He assures that he is always at the perfect temperature to be enjoyed.
6. A good accompaniment: If they are lovers of the classic Italian desserts, they cannot stop trying a good Italian tiramisu, which is the perfect teammate after a little glass of Limoncello.

Frequent questions about Limoncello

• How long does homemade lemoncelllo last? If properly preserved in a fresh and dark place (or in the freezer), the Homemade Limoncelle It can last up to a year. Over time, the color may become a little more pale, but the taste will remain delicious.
• Why did my Limoncello get murky?: Do not worry! It is completely normal. The murky effect, known as “ouzo effect”, occurs when the essential oils of lemon, which are soluble in alcohol, come into contact with the syrup water and form small droplets. In fact, it is a sign that the drink is loaded with flavor.
• Is the Limoncello a snack or a digestive? Traditionally, It is a drink that is served as Homemade digestive after meals. Its citric flavor and alcoholic graduation help settle the stomach. However, its popularity has grown so much that it is also enjoyed as an appetizer, especially in cocktails such as Spritz.

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Homemade Limoncello Recipe

Yield: 2 – 2.5 liters

Preparation time: 20 min
Maceration time: 15-30 days

Ingredients for Limoncello recipe

• 1 liter of ethyl alcohol of 96º (or high graduation vodka)
• 10-12 large lemons, of thick and unrelated skin
• 1.5 liters of water
• 700 gr of sugar

How to make step by step

1. Wash and peel the lemons: Wash lemons very well with a brush under water. Dry them completely. With a potato peeler or a sharp knife, peel the skin of the lemons, taking care to take only the yellow part. If there is something from the white part, remove it carefully.
2. Macer the skins: Place all lemon skins in a large glass jar with airtight closure. I poured the liter of alcohol on the skins. The bottle will close and save it in a dark and fresh place for a minimum of 15 days. Ideally, let it macerate about 3 or 4 weeks. Shake the bottle once a day.
3. Prepare the syrup: After the maceration time, prepare the syrup. In a large pot, heat the water. When it is hot (without boiling), add the sugar and stir constantly until it dissolves completely. Let the syrup totally cool.
4. Mix and filter: Once the syrup is at room temperature, it is time for magic. Strain alcohol to remove all lemon skins. You can use a fine strainer or gauze. Pour the alcohol already infused on cold syrup and mix well.
5. Embotellar and rest: With the help of a funnel, fill glass bottles with the slim. It is advisable to let it rest for a weeks before consuming it so that the flavors settle.
6. Serve very cold: The golden rule of the Limoncello is to serve it frozen. Save the bottle in the freezer at least a couple of hours before serving.