Ricette Limoncello
<i>We would like to share a typical Italian recipe with you! The delicious and typical drink Limoncello. Which ingredients do you need to make this drink?</i>
Supplies from the kitchen
A bottle (or multiple) to store the Limoncello
Preserving jar (jars)
Vegetable peeler
Ingredients:
1 liter of alcohol , NOT medicinal but for example Vodka
10 lemons
600 grams of sugar
1,6 liters of water
Preparation method:
1. Wash and dry the lemons.
2. Peel the lemons as thinly as possible with a vegetable peeler.
3. Put the peels in the bottle with 1 liter of alcohol.
4. Place the preserving jar at a dark place for 2-3 weeks. During these 2 to 3 weeks, you should shake the preserving jar now and then, so that the taste is dissolved more quickly.
5. After 2 to 3 weeks of waiting ,it is time to make syrup! You do this by dissolving the 600 grams of sugar, while stirring, in a pan with 1.6 liters of boiling water. When the sugar has dissolved, let the syrup cool, covered, until it is at room temperature.
6. In the meantime, strain the lemon peels from the alcohol.
7. When everything has cooled down, you can our both mixtures together. Pay Attention! Do this carefully so that the mixture becomes nice and cloudy. This is also called the ‘ouzo’ effect. This is because the lemon oil, which is dissolved in the alcohol, no longer remains dissolved in a lower concentration, and thus "remains" on the water.
8. Pour the Limoncello into a nice bottle and put it in a cool place.
TIP!
Make your own label to spruce up the limoncello!
It is best when the limoncello is ice cold, put the bottle in the freezer for an hour to 2 hours.
Cheers and enjoy!
A bottle (or multiple) to store the Limoncello
Preserving jar (jars)
Vegetable peeler
Ingredients:
1 liter of alcohol , NOT medicinal but for example Vodka
10 lemons
600 grams of sugar
1,6 liters of water
Preparation method:
1. Wash and dry the lemons.
2. Peel the lemons as thinly as possible with a vegetable peeler.
3. Put the peels in the bottle with 1 liter of alcohol.
4. Place the preserving jar at a dark place for 2-3 weeks. During these 2 to 3 weeks, you should shake the preserving jar now and then, so that the taste is dissolved more quickly.
5. After 2 to 3 weeks of waiting ,it is time to make syrup! You do this by dissolving the 600 grams of sugar, while stirring, in a pan with 1.6 liters of boiling water. When the sugar has dissolved, let the syrup cool, covered, until it is at room temperature.
6. In the meantime, strain the lemon peels from the alcohol.
7. When everything has cooled down, you can our both mixtures together. Pay Attention! Do this carefully so that the mixture becomes nice and cloudy. This is also called the ‘ouzo’ effect. This is because the lemon oil, which is dissolved in the alcohol, no longer remains dissolved in a lower concentration, and thus "remains" on the water.
8. Pour the Limoncello into a nice bottle and put it in a cool place.
TIP!
Make your own label to spruce up the limoncello!
It is best when the limoncello is ice cold, put the bottle in the freezer for an hour to 2 hours.
Cheers and enjoy!
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