12 green lemons (untreated with pesticides), 700g sugar,1l alcohol 90*, 1l water
Peel the lemons carefully, making sure none of the pith is attached, and place in a jar with the alcohol.
Close the jar and allow to infuse for 10 days.
Prepare a syrup with the water and sugar, allowing it to boil for 5 minutes then set aside to cool.
Once cooled pour into the jar and set aside for another week, then strain through muslin to ensure the liquid is clear.
Serve chilled.
To enhance the lemon flavour you can add a few verbena leaves or lemon balm to the peel infusion.
Article by Theresa
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
It is also produced in Sicily, Sardinia, Menton in France, and the Maltese island of Gozo. Though there is debate about the exact origin of the drink, it is at least one hundred years old.
Traditionally, it is made from the zest of Femminello St. Teresa lemons, also known as Sorrento lemons or Sfusato Lemons. Lemon zest, or peels without the pith, are steeped in grain alcohol until the oil is released.
The resulting yellow liquid is then mixed with simple syrup.
Clarity and viscosity are affected by factors like the relative temperatures of the two liquids.
Opaque limoncellos are the result of spontaneous emulsification, otherwise known as the Ouzo Effect, of the sugar syrup and extracted lemon oils.
Limoncello is the second most popular liqueur in Italy but has recently become popular in other parts of the world. Restaurants in the United States, Canada, the United Kingdom, Australia, and New Zealand are increasingly offering limoncello on their beverage and dessert menus. – source
