- 500 ml alcohol
- 5 lemons (unwaxed)
- 500 ml water
- 200 gm sugar
- Remove the zest from the lemons
- Put the zest in a jar with the alcohol
- Leave in the dark for 15 days
- Strain out the zest
- Dissolve the sugar in the water
- Combine the sugar syrup with the alcohol
- Leave in the dark for one month
One unusual feature of Italian supermarkets compared to the UK is that you can buy pure alcohol (95%) for culinary purposes in just about any store. Some recipes suggest using vodka, if neat alcohol is not available, but that will be 30% water so you would only need about 300 ml of the sugar syrup to keep the ratio of alcohol to water correct.
Then all you need is a jar or two and a zester. You could use a knife but a zester allows you to precision de-rind the lemon without any bitter pith.
Two weeks later and the alcohol has leached out the oils and flavours from the zest.
Chris's recipe only uses 80 gm of sugar but some I found on the internet that used nearly 10 times that amount! If it is too tart you can always add more sugar later but you cannot take it out if there is too much.
The combination of the water and the oils makes limoncello turn the typically cloudy appearance.
Now all I have to do is let it mature in the dark ready for our next visit.
Update: Earlier version had incorrect quantity of sugar - was 80gm now corrected to 200gm.
|Trullo Azzurro: beautifully restored trullo in delightful, secluded valley near Locorotondo, Puglia, Italy. Available to rent on a per week basis, sleeps 8-10. For more information visit http://www.homeaway.co.uk/trulloazzurro|