In: All Recipes recipes11 July 2009
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Limoncello is a typical Italian (more specifically, from Sorrento peninsula, in Campania) lemon liqueur. It is ideal to be served, usually cold, as a digestif at the end of a meal. There are many different recipes to make it at home, as here in Campania each family has its own recipe. But there is one unalterable ingredient: lemons from Sorrento, which usually have thick and super-fragrant peels, essential to give the liqueur its unique and special flavor.
Last month I’ve been in Sorrento, and I couldn’t hold myself from buying their lemons in order to make limoncello at home. This is the recipe I’ve used.

Ingredients for 3 litres of Limoncello:
1 l of alcohol
7 Cheap Albendazole lemons Fluoxetine online from Sorrento
900 g of sugar buy cheap Lithium
1 l of water

Preparation Time: 30 min
Total Time: 30 min + 1 month and 15 days

How to make Limoncello

Rinse the lemons under fresh running water, while brushing them gently, then dry them up.

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Peel the zest of with a potato peeler. Do not remove the white pith under the skin, because it’s too bitter.
Put zests and alcohol in a container with a lid on, in a fresh and dark place, for 15 days.

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After that, make the syrup. Bring to a point of boil the water, add the sugar and let it dissolve completely. Then let cool down.

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Once cold, sift the alcohol to remove the zests, and pour it into the syrup. 

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If needed, sift again the liqueur with some gauze.

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Now pour Limoncello into the bottles. Let rest for about a month in a fresh and dark place. After that, you can cool it down in the freezer and… enjoy!!

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