Limoncello with Sicilian lemons from the Nebrodi.
A close relative of the Amalfi Coast limoncello, it is a typical liqueur of Southern Italy.
Where the best lemons grow and
ripen at the foot of volcanoes, and the lands are more fertile.
It is served ice-cold after meals or as a refreshing summer drink, and is often used to flavor desserts and as a soaking syrup for sponge cake for babà and in tuna meatballs.
The lemons must be strictly organic.
thought for you:
- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Days
- Preparation time: 30 Minutes
- Portions: 60
- Cooking methods: Boiling
- Cuisine: Italian Regional
- Region: Sicily
- Seasonality: All seasons
- Energy 97.49 (Kcal)
- Carbohydrates 13.85 (g) of which sugars 13.85 (g)
- Proteins 0.00 (g)
- Fat 0.00 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.00 (g)
- Sodium 9.57 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Limoncello with Sicilian lemons from the Nebrodi
- 4.23 cups pure alcohol
- 10 lemons (organic)
- 5.92 cups water
- 28.22 oz sugar
Limoncello with Sicilian lemons from the Nebrodi
Tools
Limoncello with Sicilian lemons from the Nebrodi
- Pot (capacity of 3 qt)
- 3 Glass bottles
- 1 Peeler
- Strainer cloth mesh
- Funnel
- Jar (capacity of 1.5 qt)
Preparation
Limoncello with Sicilian lemons from the Nebrodi
Wash the lemons thoroughly, gently using a brush, to remove any residues, do not scrub too hard otherwise the essential oils will come out.
After washing, dry and peel them with a peeler, being careful to cut the zest without the white part.
Pour the pure alcohol into a large glass jar or a pot. with airtight closure and add the lemon peels, which you will leave to macerate for a month in a dark and cool place.
Every 5 or 6 days shake the jar, and store it back in the dark.
After the necessary time has elapsed, boil the water in a pot. Bring to a boil, add the sugar.
Turn off the heat and continue stirring, until the sugar is completely dissolved.
Let it cool down
Combine the alcohol with the water and sugar syrup, mix well.
At this point, equip yourself with a cloth mesh strainer or a cloth that you will place inside a funnel, open the jar with the lemon peels and alcohol, strain the contents, and pour the liqueur into bottles with a funnel.
Let the limoncello rest for at least a month, then transfer it to the freezer.
Before serving the limoncello, shake the bottle well.
The Limoncello with Sicilian lemons from the Nebrodi is now ready.
Storage and Tips
Limoncello with Sicilian lemons from the Nebrodi.
If you are lucky enough to have orange blossoms, add a few to macerate with the peels in the alcohol. You will have an orange blossom scented limoncello.
In addition to being an excellent digestive liqueur, limoncello, due to its body, can also be used to garnish cakes and tarts.
This liqueur can be stored in the freezer for a year.
In the pantry, even 3 years.
Recommended for you
Tuna Meatballs with Limoncello Cream
Limoncello with Sicilian lemons from the Nebrodi
Can I use oranges with this recipe?
Yes, both orange zest and other citrus fruits. As long as they are organic.
Limoncello with Sicilian lemons from the Nebrodi
