It is called 'resting' for a reason, be respectful, you will be rewarded later! We actually keep our jars on a library, to decorate our dining room.Īfter macerating for two weeks, the alcohol is now ready to be drained and mixed with the water and sugar. also, try to resist the temptation of opening your jars and sniffing it. Find a dark corner in your house, even a basement or a cellar where to let your Limoncello rest, absolutely do not leave it exposed to sunlight. Place the peels in glass jars, possibly big enough to accommodate all the ingredients in the recipe, seal tight and let rest for two weeks. Peel the lemons, making sure to only separate the yellow part of the peel from the fruit, and not go too deep.Ī potato peeler does the trick, even if it behaves sketchy in the hand (lemons are much rougher than potatoes) still, you can try with a small blade, like a paring knife, but you will probably end up cutting too deep. This recipe occurs in 2 different stages: first the macerating of the lemon peels in alcohol, and then the actual brewing with the rest of the ingredients.

we might think of starting designing a label for it now and put it in our market! Grazie Zia Laura, for opening your secret kitchen book for us. We personally like our drinks to be more on the dry side, and the proportion of ingredients we are giving you reflects that. In fact, even if this recipe is extremely simple, the sweetness of the drink can be adjusted to your likings after tasting your first batch of Limoncello (in about a month and a half from now) you will be able to assess if you would like it to be more or less sugary. Summer is already over, you got now a few months for practicing and researching your own flavor and balance of ingredients. It has a special freshness and a great liquor punch that combined together really make this drink a must for anybody's freezer.

and obviously, as often happens when talking alcohol, priests are held accountable by many, for inventing this incredible 'Liquid Gold'!ĭebi and I love to drink a shot of Limoncello during hot summer nights, after dinner. Besides their business operation though, some Italians believe that Limoncello dates as back as the beginning of the cultivation of lemons in central and southern Italy, especially when referred to the oval lemon of Sorrento, which traditionally is the best kind of citrus you can use to make it. however, it was only in 1988 that an official trademark was deposited by the Canale family in Capri. The history of Limoncello is kind of confused, as there are indications of a liquor brewed using lemons throughout the center of Italy for many centuries. Get ready, your friends will ask for it, your family will drink it every time they come over, and in summer it will literally fly out of the freezer. So many of you have been asking about my family recipe for this delicious liquor, well, now you have it: this episode in fact features a recipe from my family's vault, straight out of Aunt Laura's handwritten kitchen book, this Limoncello will enter your home and never leave. After a few weeks of brewing, sitting in plain view on my library, the long awaited Limoncello is finally ready!

Lemonchello cake recipe fromscratch