Limoncello from Campania

Ingredients for 1 servings:

• 8 large lemons, untreated
• 1 liter of alcohol (95% vol.)
• 1 liter of water
• 800 g sugar
• 1 lemon(s), the juice

Instructions

Working time approx. 30 minutes; Rest period approx. 28 days; Cooking/baking time approx. 3 minutes; Total time approx. 28 days 33 minutes

an old family recipe from Campania, where Limoncello originally comes from

Wash the lemons and peel them thinly, so that there is no white residue left on the peels. Place the peels in a lidded pot or a sealable glass container in the alcohol. Let them soak for up to 14 days, stirring occasionally. The yellow color and the intense aroma and flavor will develop after just one day. However, leave them in the alcohol for at least a few days, up to two weeks. Then filter the peels through a cheesecloth or a coffee filter. Boil the water with the sugar and make a syrup. Mix the cooled syrup with the filtered alcohol and the juice of one lemon and bottle. Sorrento lemons are particularly suitable. An Italian lady usually lets the peels steep in the alcohol for just one day, but you can leave them in for up to two weeks. If your tap water is high in limescale, we recommend using soft spring water or bottled water. If possible, let the finished limoncello rest for two weeks. This isn’t easy, as the aroma is already incredibly tempting. Allowing the Limocello to rest will make it a little milder and more rounded in flavor. However, you can also drink it right away if you can’t stand it that long. It’s best stored in the freezer, as it tastes best chilled. Due to the high alcohol content (estimated at around 40%), the bottle won’t be affected.