Steps to Make Cello Limoncello

Traditional Italian Limoncello

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Recipe Summary Traditional Italian Limoncello

Traditional Italian limoncello is typical of the Amalfi coast, a beautiful area around Naples. It's traditionally made with Sorrento lemons, which are large and flavorful and a really unique Italian product.

Ingredients | Cello Limoncello

10 lemons

1 quart 95% alcohol (190 proof)

6 cups water

4 cups white sugar

Directions

Zest lemons, making sure to get the outermost part of the skin and avoid the white pith.

Place lemon zest in a glass bowl and cover with alcohol. Cover and let infuse at room temperature until yellowish in color, about 7 days.

Bring water and sugar to the boil in a saucepan, stirring until sugar dissolves. Remove syrup from heat and let cool, about 10 minutes.

Pour alcohol into the syrup through a fine-mesh strainer; discard lemon zest. Stir well.

Pour limoncello into thick, freezer-safe glass bottles. Store in the freezer for at least 2 weeks before serving.

Ideally you would use Sorrento PGI (Protected Geographical Indication) lemons. If you can't find them, make sure to select large, ripe, flavorful lemons, all the better if unwaxed and organic.

Info | Cello Limoncello

prep: 15 mins cook: 5 mins additional: 3 weeks total: 3 weeks Servings: 32 Yield: 1 quart

TAG : Traditional Italian Limoncello

World Cuisine Recipes, European, Italian,