Hello To everybody!
This is the recipe of Limoncello I know. Like every traditional recipe it could change from family to family but generally the basic ingredients are these.
I must tell you that to make a real Limocello you should use the lemons from Amalfi. I know it is not so easy to find them unless you take a plane and come to Amalfi!
However, the Amalfi lemons are bigger and have a thick peel and have a strong good smell. I am telling this because the quantity of lemons could change from 10 to 15 and the days of immersion of the skins could change from 5 days to 7.
This is the recipe from a person who lives there. I am sorry but I must give you the Italian measure.
8 big lemons (if you want organic too)
1 kilo of sugar
1 litre of alcool for liqueur (90°)
1 litre of water.
Peel the lemons’ skin. It could be better to use only the yellow part if it is possible. Put the skins into the alcool and take it for about 5 days. Blend it twice in a day with a spoon. Somebody prefers to take it into the dark but I don’t think it is necessary. Dissolve the sugar into the water on the fire. It have not to boil (it would be like a candy). Put the water into the alcool. Generally it takes one month to be drunk. Serve it cold. Limoncello is about 50°.
If you don’t use the water and add one or two litres of milk and a bit of “vanilllina” you will have the cream of limoncello. Vanillina is an extract. It is sweet. Sorry I don’t know the English name. It is put and sold in little bags (in Italy). It is used for the cake and the cream.
Do not throw away the lemons! You can use them for a lemonade. Also the skins can be used: put a piece of chocolate into a pan that is put into a bigger pan with hot water (bagnomaria). When the chocolate turns into a cream put the skins inside and then let the get cold. In southern Italy we use them for Christmas period.
I hope I have been helpful!
See you later and sorry for my English.
Bye.
Annamaria.
This is the recipe of Limoncello I know. Like every traditional recipe it could change from family to family but generally the basic ingredients are these.
I must tell you that to make a real Limocello you should use the lemons from Amalfi. I know it is not so easy to find them unless you take a plane and come to Amalfi!
However, the Amalfi lemons are bigger and have a thick peel and have a strong good smell. I am telling this because the quantity of lemons could change from 10 to 15 and the days of immersion of the skins could change from 5 days to 7.This is the recipe from a person who lives there. I am sorry but I must give you the Italian measure.
8 big lemons (if you want organic too)
1 kilo of sugar
1 litre of alcool for liqueur (90°)
1 litre of water.
Peel the lemons’ skin. It could be better to use only the yellow part if it is possible. Put the skins into the alcool and take it for about 5 days. Blend it twice in a day with a spoon. Somebody prefers to take it into the dark but I don’t think it is necessary. Dissolve the sugar into the water on the fire. It have not to boil (it would be like a candy). Put the water into the alcool. Generally it takes one month to be drunk. Serve it cold. Limoncello is about 50°.
If you don’t use the water and add one or two litres of milk and a bit of “vanilllina” you will have the cream of limoncello. Vanillina is an extract. It is sweet. Sorry I don’t know the English name. It is put and sold in little bags (in Italy). It is used for the cake and the cream.
Do not throw away the lemons! You can use them for a lemonade. Also the skins can be used: put a piece of chocolate into a pan that is put into a bigger pan with hot water (bagnomaria). When the chocolate turns into a cream put the skins inside and then let the get cold. In southern Italy we use them for Christmas period.
I hope I have been helpful!
See you later and sorry for my English.
Bye.
Annamaria.
