VIDEORECIPE The easiest homemade limoncello liqueur recipe
It's always nice to have a digestive drink to round off the meal. In Italy it is common to drink limoncello, a recipe that lightens the intense lemon peel flavour with some sugar and balances perfectly with a dessert.
- 10 lemons
- 1 litre ethyl alcohol vol
- 2 l water
- 800 g sugar
Remove the peel from the lemons, only the yellow part, without the white part.
Place the peels in a clean, hermetically sealed jar.
Add the alcohol. The peels must be completely covered.
Close tightly and leave to infuse for 20 days in a cool, dark place.
After 20 days, boil the water. Turn off and add the sugar.
Stir with a wooden spoon to dissolve. Let it cool completely.
Add the infusion liquid, straining it through a sieve but keeping the peels in the jar
Add 1 cup of water to the peels. Shake to release any remaining infusion.
Then, pour in the water
Put the limoncello in closed bottles and let them ripen for 20 days. After, place in the freezer or refrigerator. Always drink it ice-cold.