Over the last week I have had a go at making limoncello, the Italian liquer we enjoyed so much in Italy. Limoncello is wonderful because it has such an intense lemon flavour and a real kick - its alcohol content is around 35%. It's best served after a meal in small chilled shot glases, from a bottle that is kept in the freezer.
My first attempt went okay but I don't think the lemon flavour is intense enough and the colour isn't a strong enough yellow so I am going to put some more lemon rind in my bottles for another week and next time will use at least twice as much lemon rind as the 'tea towel' recipe below prescribes and probably use only about 3/4 of a litre of sugar or less as a kilo seems a lot.
Here is the recipe though from the tea towel we bought in Levanto in the Cinque Terre, Italy. The recipe made two 750 ml bottles and a couple of smaller ones. Whilst not there yet, it still tastes pretty good!
Limoncello
8 lemons (I will use twice this amount next time - as you can see from pic below the colour in my bottles looks a bit insipid)
1 kilo sugar (maybe half a kilo would be okay)
1 litre alcohol (I used 750 ml cheap vodka)
1 litre water (I probably should have only used 750 mls as less alcohol)Peel lemons and remove all white pith as this can make the limoncello bitter. Place in the alcohol in a hermetically sealed container for at least four days. Then make a syrup of the water and sugar allow to cool and add to the alcohol, which you have drained from the lemon rind (discard these). Filtrate and bottle. Keep in freezer.
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