Limoncello
The lemon liqueur of the Amalfi Coast, made with the peel of its giant lemons. It’s served ice-cold, in a small glass, at the end of a meal.
Ingredients
- 8 unwaxed lemons (thick-skinned)
- 500 ml 96% food-grade alcohol
- 600 ml water
- 450 g sugar
How to make it at home
- Wash the lemons and peel only the yellow part of the skin, with none of the (bitter) white pith.
- Put the peel in a glass jar with the alcohol, close it and leave it to macerate somewhere dark for one to two weeks.
- Boil the water with the sugar until it dissolves and leave the syrup to cool.
- Strain the alcohol, mix it with the cold syrup and bottle it.
- Keep it in the freezer: it doesn’t freeze and it’s served ice-cold.
The trick: The longer it rests in the bottle, the smoother it gets.