Before telling you how I made my limoncello, I want to express special thanks to Alessandra Malozzi´s mother. On a nice fall afternoon in Umbria we enjoyed a glass of limoncello in the tastefully decorated sitting room of her beautiful country house. I told her that I almost got poisened by my homemade limoncello and then this lovely lade told me how to prepare it the right way and showed me how to peel the lemons. I am very grateful.
The first time I tasted limoncello was in the previous age in a small Italian village. My neighbor – later one of my best friends – said I had to try it and respectfully spelled its name as if it was liquid gold....l.i.m.o.n.c.e.l.l.o..
We had a cheerful evening with a lot of Italians but agreed we would only drink limoncello in the weekends or on special occasions. Somehow, there was a special occasion nearly every night.
The best limoncello you get when you use lemons from Sorrento. But I think all biological lemons will do the job. Make sure they´re biological, for the skin may not contain any pesticide what so ever. And even then, scrub them until they´re absolutely clean.
Needed:
8 lemons
1 liter of alcohol 95° (I bring it from Italy)
700 grams of sugar
800 ml. water
Peel the lemons and be careful only to use the yellow parts. Put them in a sterilized yar and add the alcohol. Carefully close the yar and leave it in a dark, dry spot for 15 days.
On day 16, mix the water with the sugar and let it boil for a few minutes, so that the sugar has melted away completely. Let it cool down.
Mix the sugarwater with the lemonmixture, stir well.
Then filter it two times until you have a clear, yellow liquid.
Then filter it two times until you have a clear, yellow liquid.
Poor it into sterilized bottles and put them in a dark, cool dry spot.
Serve it from the freezer.
Bonusrecipe:
Lemon-orange marmalade
And then, I had four peeled lemons that I did not want to throw away. I pressed them, added the skin of an orange (and this time too, don´t use the white parts). I pressed the orange too and let the lemon juice, the orange juice and the skin simmer at low heat for about 15 minutes.
Geen opmerkingen:
Een reactie posten