Homemade limoncello, on the other hand, is really easy to make, as long as you follow all the steps to the letter and, above all, equip yourself with patience: from the beginning of the preparation to the moment of tasting, in fact, about 2 months elapse.
At the end of the maceration phase, which can last from 2 weeks to a month depending on the intensity of taste you want to achieve, the alcohol is filtered and mixed with the syrup of water and sugar; what is obtained is already limoncello, but for it to acquire its characteristic taste it must be left to flavor in an airtight container for another for 30 days.
Once ready, it can be stored in the refrigerator or freezer for a long time: the presence of alcohol and sugar in fact prevents it from freezing, so it will always be ready to enjoy.
Given the very few ingredients, it is essential that they be of quality: buy pure ethyl alcohol and choose organic, untreated lemons with thick, wrinkled peels.
Shake the peels in the alcohol daily so they release all the essential oils and unmistakable citrus aroma, and always keep airtight jars and bottles in a cool, dry place, as the active ingredients are sensitive to light and heat.
SERVINGS:10
INGREDIENTS:
5 large lemons (organic lemons it’s perfect)
2 cups+2 tbsp of pure alcohol (95%) ***
2 cups+4 tbsp of sugar.
TOOLS:
sieve
airtight jar
liqueur bottle.
