When lemons are plentiful it is a good time for making limoncello, the delicious, refreshing, lemon Italian liqueur that is so popular on the Amalfi Coast and the Cinque Terre. Serve it on ice, sip it, and be transported to summer in Italy.
My Limoncello recipe is drawn from my collection of various Italian family favourites, plus the recipe on a tea towel I bought in Vernazza on the Cinque Terre!
Pure alcohol is unavailable in Australia, outside pharmacies and hospitals, whereas in Italy it is readily available and is usually be labelled ‘spirit’ or ‘spirito’
In Australia, I buy good quality vodka.
Ingredients:
1 litre pure alcohol; usually about 95% alcohol. In Australia, I buy good quality vodka. In Italy, it is readily available and is usually be labelled ‘spirit’ or ‘spirito’.
Peel off the zest of 10 lemons, with no bitter white pith
12 lemon leaves – the secret ingredient!
800 grams castor sugar, some people use 1kg but I think it is sweet enough with the 800 grams
1 litre water
Method:
Using a very sharp small knife, peel off lemon rind from 10 lemons. Or use a vegetable peeler. You are wanting large strips of lemon.
Put lemon rind, lemon leaves and alcohol into a jug and cover. Soak to infuse for 10 days in a dry, cool place.
After 10 days…
Put water and sugar in a saucepan, place on the heat and stir until the sugar dissolves; bring to a boil and simmer for a few minutes to thicken slightly. Cool and set aside.
Remove lemon rind and leaves from alcohol and discard. Pour sugar syrup over the strained alcohol and pour into attractive glass bottles.
Once the limoncello has cooled completely, seal and store in the cupboard or in the freezer.
Allow to sit for a couple of days before drinking.
