In southern Italy, they charge you a lot of money for a product, you get it for coins.

Limoncello is a world-famous liqueur of Italian origin, which, as you can guess from the name, is made from the peel of ripe fragrant lemons.





This liquor is a traditional alcoholic beverage in southern Italy, where it is loved to be consumed both as an aperitif and for making all sorts of cocktails. He loved many of our compatriots.



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The basis of the production of limoncello is the process of infusion of alcohol on lemon peel. The result is a rather sweet drink with a savory sourness. There is also a less strong Crema di Limoncello, in which water is replaced with milk or cream.



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However, it is worth mentioning that most licensed drink manufacturers add preservatives to it for better preservation, and emulsifiers to give spectacular transparency. Therefore, it is logical to prepare limoncello at home, without preservatives and emulsifiers, to taste Italy at any time of the year.

Liqueur limoncello Ingredients

• 10 lemons
• 1 litre vodka
• 1.25 liters of water
• 350g sugar

When buying lemons in the store, you should select the most fragrant fruits by smell. Such lemons will give the drink a bright and unique citrus taste and aroma.



Preparation

1. Wash the lemons thoroughly, peel off the peel with vegetable peels. This should be done carefully, so as to remove mainly the yellow part. White gives bitterness. In our case, this is partly desirable.
   
   
   
2. Before preparing the liquor, it is advisable to dry the zest in a dark place for 2-3 days.
3. After that, move the peel in a glass jar, pour vodka and leave in a dark place at room temperature for 5 days.
   
   
   
4. If you want to add lemon juice to the finished product, squeeze the juice from the lemons and freeze.
5. When the vodka is infused on the lemon peel and noticeably yellow, pour it into a container of 2-3 liters, passing first through a small sieve to remove all parts of the peel.
   
   
   
6. Now make the sugar syrup. To do this, pour sugar into the pan and pour it with cold water.
7. On average, bring the syrup to a boil, periodically stirring to dissolve all the sugar, and boil for 2-3 minutes, if necessary, removing the foam. Then remove the sugar syrup from the fire and cool it to a warm state.
8. Pour sugar syrup into lemon vodka, mix well and let the liquor brew in a dark place at room temperature for two days.
   
   
   
9. Ready. lemon bottled, carefully sealed and stored in a dark cool place. Before use inside, limoncello must be well cooled, and for confectionery purposes it can be used in a warm form.
   
   
   
10. Some recipes recommend adding a cinnamon stick or peel of one orange to 10 lemons.
11. No one forbids to regulate the strength and amount of sugar to your own taste. So pour the sugar syrup, stir and taste it. And of course, don't dilute everything at once, start with a small portion. Your own taste is the best advisor!

Limoncello is perfectly combined with fruit and cream desserts, as well as dark chocolate. By the way, many recommend pouring them cream ice cream. This drink is also good in mix and cocktail combinations.

In the case of creating mixes, the right pair for him will be orange juice, vermouth or champagne. Among the many suitable cocktails can be called: “48 drops”, “Mandarin dawn”, “Frost noon”.

Cream limoncello (Crema di Limoncello)



The ingredients

• 700 ml of vodka
• 6-8 lemons
• 1 kg of sugar
• 300 ml of milk
• 500 ml cream of 10% fat content
• vanillin

Preparation

1. Removed from lemons peel (necessarily without white flesh) put in a jar and pour vodka. Close the container tightly. Insist for 15 days in a dark and warm place. Shake it once a day.
2. Mix the milk, cream and vanillin in the pan. Bring it to a boil, take it off the fire and add sugar. Stir until the sugar is completely dissolved, then cool to room temperature.
3. Strain the lemon infusion through the gauze (squeeze well), then combine the liquid part with the milk mixture.
4. Ready homemade limoncello Leave in the refrigerator for 10-12 days.

It is best to drink cream limoncello from small chilled glasses with a volume of 30-40 ml, taking the liquor directly from the freezer, so the indigenous people of southern Italy drink it.

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