The limoncello recipe has ancient origins and was handed down to us by our grandparents and parents. Limoncello was made at home, often on the occasion of births. The leftover alcohol used to disinfect the newborn’s umbilical cord was put to use. As for the lemons needed to make the liqueur, they were easy to find since lemon cultivation was abundant even then. It was offered in small glass shooters to friends and relatives who came to visit and congratulate the newborn. Back then attachment to and the value of family were certainly felt more strongly than today. Limoncello is still a greatly appreciated and widespread liqueur in my area of southern Italy. It is offered and shared after lunches as well as when receiving visitors—any moment is indicated. The homemade “Limoncello liqueur recipe” prepared as it was once is here;
- Difficulty: Medium
- Cost: Expensive
- Preparation time: 1 Hour
- Cooking time: 10 Minutes
- Cuisine: Italian
Ingredients
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- 8 Lemons (unwaxed / untreated)
- 4 1/4 cups Water
- 4 1/4 cups Pure alcohol (95° (about 95% alcohol by volume))
- 4 1/4 cups Sugar (≈30 oz (850 g))
Tools
- Glass bottle
- Strainer
Preparation
First of all, wash the lemons thoroughly and let them soak in a bowl of water.
Finely cut the lemon peel and let it macerate in the alcohol for about twenty days.
Then bring the water to a boil and dissolve the sugar in it.
Let the syrup cool and stir it into the alcohol with a spoon. Filter through a strainer and bottle.
Finally let it rest for at least one month, and serve the limoncello preferably cold. Store it in the refrigerator.
In our area the ritual of limoncello has become a true moment of pleasure while sharing chats and confidences. Gifting friends one of the pretty, precious bottles of this fine homemade limoncello is a lovely idea that will almost certainly be appreciated.
From limoncello mixed with milk or cream you can also make the famous lemon cream.
This is especially liked by women and is also more suitable since it is less alcoholic.
Limoncello liqueur recipe
Tip for the limoncello recipe: Do not throw away the lemon peels used for maceration—they are delicious to eat. You can also freeze them for one or two months and use them for cakes or tarts as candied peels.
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Also come and take a peek on Pinterest at The cook who reuses
