Limoncello by Sal De Riso with Sorrento lemons, classic recipe, a digestive liqueur that is excellent after lunch, very simple recipe, perfect to give as a gift at Christmas or Easter.
The Limoncello by Sal De Riso is an authentic delight that captures the essence of the lemons typical of the splendid Amalfi Coast. This classic liqueur is perfect as a digestive after a hearty lunch or as a special gift to share during the Christmas or Easter holidays. If you have never tried making limoncello at home, now is the perfect time to do so.
To prepare Limoncello by Sal De Riso, it is essential to use lemons of the highest quality, such as those from Sorrento, Procida, or Ischia. These lemons are famous for their intense aroma and rich taste, which give the limoncello a unique and unforgettable flavor. Choosing fresh and high-quality lemons is the first step to ensuring an excellent result.
The recipe for Limoncello by Sal De Riso is incredibly simple and accessible to everyone. Just follow a few steps, and soon you can enjoy a homemade liqueur with authentic and genuine flavor. With fresh lemons, alcohol, water, and sugar, it is possible to prepare a limoncello that will amaze with its goodness and freshness.
Limoncello by Sal De Riso is also a perfect gift to share with friends and family during the holidays. Its fragrance and irresistible taste make it a gift appreciated by anyone who loves the delicacies of the Amalfi Coast. Pack a bottle of homemade Limoncello and give a piece of tradition and beauty of our land.
Join me in the kitchen today, there’s Sal De Riso’s limoncello.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 17 fl oz
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 lemons (from Sorrento)
- 17 fl oz pure alcohol (95%)
- 17 fl oz water
- 10.5 oz sugar
Preparation
Wash the lemons thoroughly and remove the peel with a peeler, being careful to remove only the yellow part.
Place the peels with the alcohol in a glass container and let them rest for 15 to 30 days in a place protected from sources of light and heat.
After the time has passed, the alcohol will have a straw color, and the peels will be yellow-brown.
Place a saucepan on the stove with water and sugar and let it dissolve, then let it cool completely.
Combine the alcohol with the peels and stir occasionally for 5 minutes, at this point filter everything with a sieve and bottle it.
Keep the liqueur in the freezer, it doesn’t freeze.
Bon appétit
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Arte in Cucina recommends..
Limoncello by Sal De Riso, a delicious digestive liqueur, for the recipe use lemons with nice pulp, obviously not necessarily from Sorrento if you cannot find them.
The longer the peels rest, the stronger the liqueur takes on a yellow color.
