Pallini Limoncello Liqueur 1 Litre Bottle

Product Information

Limoncello is an infused spirit made by steeping lemon peels in grain alcohol for an extended period of time. The infusion is then sweetened with simple syrup. You can adjust the sweetness to your liking. What You’ll Need Lemons

Simple syrup is easier to mix and get dissolved which may lead to a more consistent finished product, but granulated sugar is a bit easier and is the traditional way of making limoncello. There are those who claim that limoncello was already known in Roman times, as evidenced by some frescoes in Pompeii. When the infusion is ready, heat the water in a large saucepan over high heat. Add in the sugar, whisk, and bring to a boil. Boil until the sugar is completely dissolved, about two minutes. Let simple syrup cool to room temperature.

Ingredients and Method

You can also try this recipe out, and depending on your preferences, you can adjust the alcohol to water ratios if you like limoncello stronger or weaker. Once the limoncello has infused and been bottled, it should rest for another 30 days. This rest time allows the flavors to meld together and smoothen out. Tip: all the flavor you’ll be infusing comes from the oil in the zest, so scratch the skin with your fingernail and smell it to tell how vibrant the flavor is.

This limoncello with the sugar amounts given won't be overly sweet. Try it out, and you can adjust the sugar amount to make it sweeter or less sweet depending on your preferences. They say that on the island of Capri, a lady named Maria Antonia Farace that ran a small inn, was famous for her limoncello (a recipe from her nonna). If you are buying in late November I suggest you get a bigger box. Limoncello makes a perfect Christmas gift🙂 Yes, it’s normal for homemade limoncello to be cloudy. This is due to the natural oils in the lemon zest, and it won’t affect the flavor or quality of the finished product. What’s the Best Way to Bottle Homemade Limoncello?

But the wait is worth it, because in the end, you'll end up with a beautiful, sweet, tart and refreshing liqueur that will transport you straight to the shores of the Amalfi coast (or one can dream anyway!) Origins Wash the lemons by scrubbing them with the rough side of a sponge. Dry them with a paper towel or tea towel (photo 1)

Opposed to alcohol, water can be measured by volume or by weight. As shown is the examples above 1000 milliliters of water is equivalent to 1000 grams of water. Because of its high alcohol content, you should sip Limoncello slowly to fully enjoy its unique and unmistakable aroma. As we mentioned earlier, you can use any neutral spirit to make limoncello. Here are the pros and cons of each type of alcohol: 1. Neutral SpiritDrink Limoncello ice cold, NOT with ICE! Keep it in the freezer to have it always ready to drink. Alcohol and sugar prevent the liqueur from freezing, so don’t worry! Otherwise, remember to put it in the freezer at least three hours before serving.

The drink has a 26% alcohol volume, making it stronger than most Italian wines. However, the taste of the lemons does a great job of masking the more alcoholic notes. As always, moderation is recommended when consuming, especially with a drink that goes down so easily. NOTE: for added safety, you can sterilize the bottles by boiling them in a pot full of water. The boiling should last at least 20 minutes, then drain the bottles upside down. Make sure to remove as much of white pith from the lemon peels as possible. Excess white pith will result in bitter tasting Limoncello. In Italy, limoncello is often served as an apertivo, before the meal. The intention is to open the stomach before a meal.

We have chosen an average total time of three weeks, which everyone agrees on and which gives a great result! Legend has it that it was Zeus who revealed the secret recipe of this precious infusion to an inhabitant of the land of the Sirens.