Ingredients
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500 g of Lemon
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350 ml of Vodka
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250 ml of Water
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250 g of Sugar white
Directions
You know I buy certain products directly from farmers so it’s always (naturally) a larger volume than I get in the supermarket. Here I recently received a crate of the freshest, very juicy and even almost sweetest lemons from sunny Sicily. Since they are not treated with who knows what things, they are not stored indefinitely, even in the fridge. You have to use them gradually. Hence the limoncello:)
Perhaps, everyone knows Italian lemon liqueur. In Italian restaurants, it is often served cool, as a digestive aid at the end of a meal. It was invented somewhere in South Italy where there are a lot of lemons :). It was made in Sicily or on the Amalfi Coast or perhaps both at the same time.
This liqueur is easy to make at home, which is what Italians do when it’s in season. There are many recipes, but the logic is simple: we infuse the zest of ripe fresh lemons in alcohol and then mix it with sugar syrup.
Classically, the recipe uses pure alcohol, but I didn’t have any, so I made the liqueur with vodka while maintaining and correcting the proportions.
The result is a gorgeous and fragrant drink.
Today's visits: 1.
Steps
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1
Done
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Wash the lemons well under running water and dab them with a towel. Remove the zest with a vegetable peeler to capture only the yellow part without the white on, otherwise, the drink will be bitter. Put the zest in a jar and pour the vodka over it. Mix, close tightly and put it in a cool dark place for seven days. You can also do it for two weeks. Shake the jar occasionally, mixing the contents. |
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2
Done
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Once the desired time has elapsed, prepare the syrup. For this, mix sugar and water, bring the water to a boil and let it simmer for about 2 to 3 minutes. Then, take it off the heat and let it cool down completely. Next, add the vodka to the syrup, straining the zest through gauze. Throw away the zest and mix the syrup with vodka. Pour it into clean bottles, close them tightly and put them in a cool dark place for at least another two weeks. |
