![]() Keep it in the freezer to have it always ready to drink. Serve Limoncello ice cold, NOT with the addition of ICE. In general you must prefer lemons with rough thick peel, large size and, above all, untreated, better if they come from organic farming. If you don’t have Sorrento lemons, don’t worry! Lemons of other varieties are also good, such as the Eureka or Lisbon lemons, widely grown in Florida and in California for example. These lemons are very rich in essential oils and beneficial properties and give to the Limoncello its wonderful aroma. The best lemon varieties for the preparation of Limoncello are, of course, those from Sorrento and Amalfi coast: the famous “Femminello di Santa Teresa” and the “Sfusato Amalfitano”. This is to preserve their unmistakable aroma for as long as possible. You MUST use untreated organic lemons, possibly recently collected from the plant, with the twig and the leaves still attached. You can even use a high quality 100-proof Vodka as a last choice. Then replace it with Everclear 190-proof, that for this recipe is the best choice. In some countries, however, it cannot be found or its sale is forbidden. Traditionally Limoncello is made in Italy with alcohol at 95°. What Type of Alcohol to Use in Limoncello? These ingredients are sensitive to light and heat so that a bad storage can compromise the flavor of the Limoncello. Why is the Jar Kept in the Dark and Away from Heat Sources During Infusion?ĭuring the infusion and storage period, keep always jars and bottles in a cool dark place. ![]() The ceramic preserves and does not alter all the active ingredients and the benefits of the essential oils contained in the lemons zest. To cut the lemon zest it’s better to use ceramic knives or peeler. In this way it’s already cold when you want to drink it! Homemade Limoncello should be drunk within three months from the date of preparation. The alcohol and sugar prevent it from freezing so don’t worry. Once the limoncello is ready it can be stored in the freezer. Now your homemade Limoncello is ready! Remember to put it in the freezer at least three hours before drinking it or keep it always in the freezer, ready to drink on any occasion! The boiling should last at least 20 minutes, then drain the bottles upside down. NOTE: for added safety, you can sterilize the bottles by boiling them in a pot full of water. Now pour the Limoncello into glass bottles with hermetic closure or cork stopper. Store the bottles in a cool, dark place for one week. Step 6) – Once the syrup is cold, add it to the infusion of alcohol and lemon zest and mix well. With that goes funnels of different sizes to pour Limoncello into bottles, even the smallest ones.įinally, some glass bottles with airtight or cork cap to store Limoncello.Ī nice gift idea is a set of hand-painted Italian ceramic limoncello glasses with tray.Įven the small glasses for spirits, with their characteristic shape and long stem, are very nice and also perfect for Limoncello. It’s necessary a large fine mesh strainer to strain the alcohol and remove the lemon zest after the infusion. Then you need a large glass jar (at least 3 liters/1 gallon of capacity) with an airtight or screwed lid. ![]() The ceramic blade will never brown foods or alter taste or smell of food. Let’s see which ones.įirst of all, a peeler, preferably ceramic, to finely peel the lemons and remove only the zest. Kitchen Tools and Equipment for Making Limoncelloįor making Homemade Limoncello Recipe it’s necessary to have some simple but really useful kitchen tools. 1 liter (4 cups) of pure alcohol 95° which is equivalent to 1 liter of Everclear (190-proof) or you can use a 100-proof Vodka.Doses for about 2 liters (about 8 cups) of Limoncello
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