So, the #SundaySupper is celebrating the arrival of spring. Obviously, as we are in the Southern hemisphere, this sounds a bit weird… as for us autumn has just begun, but I do love spring… and I also happen to have the perfect recipe for the event!
Finally. I have been wanting to share my recipe for home-made Limoncello since… forever! The problem is, you need untreated lemons (better if home grown) and I could never find any. Problem number two was the alcohol. You can make this with Vodka (see ingredient list below), but 95% alcohol is what is used in Italy and in my opinion, the Limoncello made with it, tastes better. So, if it is available where you live, please use it. A little while ago, my neighbours were so kind to gift me a few of their home grown lemons, so the first part of the problem was fixed! I also managed to find some 95% alcohol just before the only shop that sold it here in Australia stopped selling it because some “smart” kids decided to drink it straight from the bottle while partying. Note that this alcohol is not sold to kids (well, no alcohol is, so much so that you buy alcohol from Liquor Stores and it is not available at the supermarket like in Europe – crazy, I know!). But this specific alcohol was not even kept on the shelves and you had to ask a staff member for it… it was kept in a locker. Yep. See, I am obviously all for protecting kids, but we are not talking about 16 year olds here… we are talking about irresponsible young adults. And I am so not happy that because of their stupidity, people who actually use this alcohol to brew traditional liqueurs cannot do this any more. Because of them, once the bottle I have is over, I will have to revert to using Vodka. And that sucks. Rant over. Back to this Limoncello. The recipe itself is very easy, but it requires a lot of time as the alcohol needs 2 resting periods. But the result is well worth the wait. It tastes just like the one you get in Italy and it looks like sunshine in a glass. For the few who still don’t know it, Limoncello is a lemon (peel) based liqueur that is mainly made in the region around the Gulf of Naples, the Sorrentine Peninsula, the coast of Amalfi, and the islands of Procida, Ischia and Capri. Have it chilled, after a good meal and enjoy! Cheers! And a big thank you to DB (aka Foodie Stuntman) of Crazy Foodie Stunts and Valerie of Lifestyle Food Artistry for being such great hosts!
Home-made Limoncello #SundaySupper
A tutorial on how to make home-made Limoncello - the traditional Italian way!
- 8 lemons home grown or untreated
- 1 lt – 4 cups alcohol 95% or 151 proof grain alcohol or 1.3 lt – 5 ¼ cups Vodka
- 1 lt – 4 cups water
- 700 gms – 3 ½ cups sugar
Peel the lemons, removing as much of the white part as possible – this would make your Limoncello bitter.
Put the lemon peels in a jar with 700 ml – 3 cups of the alcohol. Close it with a tight lid and keep it in a cool, dark place for a minimum of 10 days to a maximum of 30 days.
When the time has passed, put the sugar in a pot with the water and heat it on the fire just until the sugar has dissolved. Cool down completely.
Add this sugar syrup to the lemon peel and alcohol mixture (which will be yellow by now). Add also the remaining alcohol.
Mix well and close the jar tightly again. Keep it in a cool, dark place for a minimum of 7 days to a maximum of 30 days.
Filter it and bottle it. Keep it in the fridge and serve chilled, after meals.
Check out what my fellow Sunday Supper blogger friends made!
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