Today we will discuss Limoncello, an Italian lemon wine.
Limoncello looks like a sweet and sour fruit juice, but it is actually a liqueur with a high alcohol content (usually about 25% alcohol by volume). It is mainly produced in the Naples Bay area in southern Italy, and the Amalfi Coast is one of its main production areas, because the lemons here are a few turns larger than ordinary lemons, and the lemon skin here is thick and greasy, rich in flavor, with thicker white meridians under the skin, fewer seeds, and less sour pulp. Local Amalfians even slice it into thin slices and eat it with some sugar.
Like most Italian recipes, Limoncello is said to have been prepared by a grandmother as a drink for her family. Later, it became so popular that it became the regular after-dinner lemonade in every Italian home. It is also rated as the second favorite lemoncello in Italy.
/Ingredients
Lemon 4-5
96% vodka 250ml (or regular vodka, see tip)
Mineral water 750ml
Sugar 200g
/Step/
Peel the lemon peel, only the yellow part, not the white part (the bitterness of the white part will affect the taste).
Put the peeled lemon peel into a clean jar, then pour 250ml vodka and leave it for three days.
After three days, the color will be bright yellow.
In a clean jar, add 200g of sugar and 750ml of mineral water.
Shake well until the sugar melts.
Strain the limoncello and pour it into the sugar water. Shake well.
Finally, put the funnel in the jar and you’re done!
You can label it with your own label.
Chill and enjoy a summertime drink!
Tips.
1. If using regular vodka, change the ratio of vodka to water to 500ml and steep for more than two weeks.
2、The finished lemonade is opaque and creamy yellow, which is the result of spontaneous emulsification of syrup and lemon oil.
3. Put it in the refrigerator, you can drink it directly or add soda water.
4、The finished product is about 24 degrees.
