Feeling Melancholy with Limoncello
It is hard to imagine that we are thinking beyond Christmas already. Now that Christmas is on autopilot I am starting to plan for New Year’s Eve. I see Christmas as an eating holiday and New Year’s as a drinking holiday. With this in mind I wanted to post a recipe for Limoncello sent to me by one (actually two) of our faithful readers. Thank you Jim and Linda!
For those of you who don’t know Limoncello is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi and islands of Procida, Ischia and Capri. Some sip it by the fire in winter and others (me for example) like to sip it after a full bellied meal. Somehow the alcohol content makes you feel a little better after a round of over consumption. So without further ado here is the recipe:
Servings 0
Ingredients
- Peels of 9 organic lemon and again only the yellow part
- 1 liter of alcohol we use Everclear
- 4 cups of water
- 23 ounces of sugar 2 7/8 cups
Instructions
- Leave the lemon peel in infusion for 48 hours with the alcohol.
- Boil 112 liter of water (2 cups) and let the sugar dissolve.
- Let the water cool down add one more 112 liter of water, remove the lemon peels from the alcohol and mix everything together.
- Let stand covered at room temperature for one week, filter the mixture, bottle it and conserve in the freezer.
- This is pretty strong but I am sure that you will like it.
- Happy Sipping and Thank you as always for following our fork.