Next, we will introduce Limoncello. Limoncello is very popular with girls and looks like a juice, but in reality it is a liqueur with a high alcohol content (usually about 25% alcohol by volume). It is mainly produced in southern Italy, with the Amalfi Coast being one of its main producers. It is also produced on the islands of Procida, Ischia and Capri, and on the islands of Puglia, Sicily and Sardinia. Although it is made of lemon, it is neither sour nor astringent.
It has a good balance of acidity and sweetness and is very refreshing. Although it is a liqueur, it is not too sweet for you. It is very popular throughout the Italian Peninsula. After eating in the summer, a cold drink helps with digestion. A sip of Limoncello is like being kissed by the sun, a sigh of relief that Italians know too much to enjoy it.
Lemons are abundant in Italy. Lemons are used to produce citric acid salts. They are a few larger circles than regular lemons, perhaps different from the iPhone 4 and iPhone 6 plus, which have thicker white meridians under the skin, fewer seeds and less tart pulp than regular lemons. The locals in Amalfi even eat them straight up, topped with some sugar.
The process of making homemade lemonade is not complicated. First, the lemons need to be fresh enough. Only the yellow part of the lemon peel is taken, the white veins are removed, the lemon is soaked in a spirit (such as vodka) until the oil leaks out, then the yellow liquid is mixed with the syrup. The whole production process lasts 70-80 days. Different sugar to water ratios and temperatures will affect the clarity and flavour of the lemonade. We will see that the wine is opaque, which is the result of the spontaneous emulsification of the syrup and lemon oil.
