Limoncello
I just love making my own Limoncello! This special Italian lemon liqueur will always bring back wonderful memories of Italy. Although available from liquor stores locally, and with many recipes around, I make my own liqueur for many years now, after lots of trials. I believe it is still the best. I keep it is the fridge (or freezer if I have space) and there it stays until I feel like enjoying a shot. The best way to drink is ice-cold, served directly from the fridge.
Pure alcohol is not ready available in South Africa, so I use a specific Vodka (it´s called ´Royal) of excellent quality and with a very high alcohol level of 96%. The sugar level depends on personal taste and Limoncello recipes vary with the quantity of sugar. I leave a variation with the water, but use 1.5 litre water for this recipe, and I feel it is sweet enough.
Makes about 2 bottles, 750 ml each
8 fresh lemons
750 ml bottle Vodka or pure alcohol
1 Litre (4 cups) water – 1.5 litre (6 cups)
400 g (2 cups) sugar
1. Wash the lemons well. Remove the outside yellow skin, using a potato peeler or knife. (Do not remove the white part of the lemon, as this will make it bitter)
2. Place the skin and Vodka together in a jar, seal and keep for one week in a dark place.
3. After one week, complete the syrup: Add the sugar and water in a heavy-based saucepan. Bring to the boil and stir until sugar has dissolved. Leave to cool.
4. Remove the lemon peel from the alcohol and discard. Mix the syrup and alcohol together. Pour into bottles, seal well and leave for at least one month prior of using. Keep at room temperature or preferably in the fridge. When serving, try to chill the glasses for a few minutes prior of pouring the limoncello in.
Hint
The recipe can be doubled.
Tips
– Sugar can be increased to 550 g (2¾ cups) sugar.
– The Limoncello can also be kept in the freezer. Enjoy directly from freezer, cold, as it will not freeze.
– I use the same Vodka bottles to put Limoncello in.