But as long as we have it it doesn’t much matter right? My Italian Diaries is the online space where I share my expert knowledge of itineraries, activities and off-the-beaten path places to help you experience the best of Italy like a local. Although I've tasted limoncello in Italy, I don't pretend to be an expert on the subject. I quickly discovered that unlike some recipes that generally have a similar process to prepare, that is not the case with Limoncello. The third day, pour the water in a pot along with the sugar and place over the minimum flame. Both are marked with the I.G.P (protected geographical indication) seal and are characterized by a thick skin rich in essential oils. Pour the 98% proof booze over the top and leave for 40 days and nights, shaking/ mixing occasionally. I keep thinking that I should take up baking while we are spending so much time at home. It would bring back such happy memories of trips to Italy. My concern is that the lemons we get imported into Canada will be nowhere near as wonderful as local lemons from the warm climates in Italy. There are lots of amusing stories around the history of Limoncello, which makes it difficult to locate the exact birthplace of Italy’s most famous liqueur. Step … The history of Limoncello is interesting, it makes me curious as to how the drink really came about. You’ll find dozens of recipes online (some with vodka, others with less sugar, etc. I absolutely love Limoncello, it was the drink we were greeted with on arrival at our hotel in Rome. More specifically, the Sfusato Amalfitano cultivated on the Amalfi Coast and the oval-shaped Femminello Sorrentino that grows on the island of Capri and the Sorrentine peninsula. NOTE: Coffee filters or … ), so just keep in mind that what I’m sharing with you is simply what my nonna taught me. Let me know how your homemade Limoncello turns out! DOWNLOAD MY FREE GUIDE TO THE AMALFI COAST. Preheat oven to 350°. If there is one thing I learned it’s that Italians adore Lemons. First of all. To me, this is the perfect alcohol content that allows you to keep limoncello … Ciao! Cool for 15-20 minutes. There’s no doubt that the secret for a great Limoncello is the lemon skin used to make it. With this recipe you’ll get about 33-34 % vol Limoncello or 66-68 Proof. But now I think I might be much happier if I tried to make limoncello! The great news is that making Limoncello is super easy and with this recipe you’ll be able to prepare some delicious lemony liqueur from the comfort of your home. Unfortunately, it ends quickly. Traditional Italian limoncello is typical of the Amalfi coast, a beautiful area around Naples. Mix 1 cup of milk with a tablespoon of powdered sugar, a tablespoon of limoncello, and some lemon zest. After the rest period, strain the Limoncello; discarding the lemon zest. Today I’m going to share with you my nonna’s recipe to make Limoncello at home. Peel the yellow part of the skin of the lemons and cut away any white part. Close the jar and store in a dark place 3 days. I'm Valentina, an Italian blogger with a huge passion for my country, its culture and traditions. you can increase or diminish the amount of water depending on whether you like your Limoncello stronger or lighter. Once it’s cold, add the lemony alcohol making sure to remove the lemon peels with a strainer. Please, consider these data a general idea: making homemade alcoholic infuses with home utensils made impossible to obtain an alcoholic content accurate to the decimals. Limoncello is a typical drink from Southern Italy, and it is so famous that it has surpassed the national boundaries.The following is the perfect recipe to prepare a delicious homemade limoncello… Authentic Italian homemade limoncello is about 38% vol or 76 Proof. This site uses Akismet to reduce spam. Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for … Carefully remove the zest from the lemons using a microplane or rasp grater, being careful not to remove any of the white pith. I suggest to use it as a base and then have fun experimenting until you find your favorite version. You will need: 10/12 non-treated, unwaxed lemons; 4 cups – 1 lt of 95% alcohol or vodka; 2 lb – 900 gr of sugar; 6 cups of water; Making this Italian Limoncello recipe is … I’d like to try to make Limoncello from your recipe, it looks great! Meanwhile, lightly grease a 9 inch round cake pan then line with parchment … Optionally you can increase the amount of water to make it less potent. Done! STEP 4: Stir well, pour into the clean bottles using a funnel, and store your Limoncello in the fridge. First of all. Ingredients for the Limoncello. Limoncello Alcohol Content. Limoncello is an alcoholic Italian drink used as a digestive. Use the search bar here below: My Italian Diaries is the place where I share with you stories, photos and useful tips from my travels around Italy. Choose only organic lemons not chemical treated. Federvini, the Italian federation of producers, exporters and importers of wines and spirits) locates, Don’t worry though, you can prepare some authentic homemade Limoncello even without living in the land of lemons. History of Limoncello There are lots of amusing stories around the history of Limoncello, which makes it difficult to locate the exact birthplace of Italy’s most famous liqueur. Serve Limoncello neat, cold or at room temperature. For example, you can increase or diminish the amount of water depending on whether you like your Limoncello stronger or lighter. What’s more, when traveling around Italy you’ll often be offered a complimentary glass of limoncello as an after-meal digestif in many restaurants. Make sure to remove only the yellow part, otherwise the white pith will make the Limoncello bitter. ), so just keep in mind that what I’m sharing with you is simply what my nonna taught me. It will make a great handmade digestif for your Italy-themed meals, but also a fabulous homemade gift for your loved ones! Federvini, the Italian federation of producers, exporters and importers of wines and spirits) locates the birthplace of Limoncello in a small inn on the island of Capri, where back in the early 20th century a local lady named Maria Antonia Farace looked after a lush citrus grove. Nowadays Limoncello is widely available in supermarkets and local stores around the world, but let’s be honest, it’s hardly ever as good to drink as the original one. I have to admit I have never had the pleasure of trying Limoncello in Italy, but what I have tried was delicious! Served over ice or straight up. Put the lid on the jar and store it inside a cupboard at room temperature for about 30 days. 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