Limoncello Recipe with Sicilian Lemons
- Pure alcohol 1 lt at 95%;
- 6 Sicilian lemons from Green Valley;
- Water 1.5 lt;
- Sugar 750 g
Wash the Sicilian lemons, dry them and peel them being careful not to cut the white part of the peel. Soak the lemon peels in alcohol, for 7 to 8 days, using an airtight container. Let the edible lemon peels macerate in a dark room for at least a week, from time to time, shake the container, you will notice that as the peels turn pale, the alcohol takes on the original color of the lemons. Once this stage is over, boil some water in a saucepan for 10 to 15 min, next, slowly add the sugar, stirring continuously until completely dissolved, once this process is complete let it cool. Then add the sugar syrup to the alcohol and lemon peels and stir for a few minutes, at this point, all that remains is to strain it and pour it into glass bottles. The longer the maceration period, the more intense the flavor will be, so do not rush to taste it, but wait a few more days and your Sicilian limoncello will taste even better. We recommend using only organic lemons as the peel, the main ingredient in the final product, should not contain any chemical components for the protection of your health.