METHOD:
Begin making limoncello by washing the lemons well under running water, then dry and peel them with a peeler or ceramic knife, a material that helps preserve the active ingredients and benefits of the essential oils contained in the zest.
Be careful to take only the outermost yellow part, as the white part may impart a bitter taste to the liqueur.
Then place the peels in an airtight glass jar and cover them completely with the pure alcohol.
Close tightly with the lid and let macerate for a minimum of 2 weeks and up to 1 month, shaking the jar daily to let the ingredients mix well.
Once the steeping phase is over, prepare the syrup: pour the sugar and water into a saucepan and bring to a boil.
When the sugar is dissolved remove from the heat and let it cool completely.
At this point strain the alcohol into the syrup with the help of a strainer.
Do not throw away the peels-you can reuse them in many different ways.
Mix well and pour the limoncello into a sterilized glass bottle, then store in a cool, dark place for at least 30 days before consuming.
Once the storage phase has also passed, your homemade limoncello is ready to be enjoyed: serve it well chilled in classic liqueur glasses.
