Ingredients • 1 litre of pure alcohol
• 1 liter of water lack
• 450 gr. sugar
• 10 lemons of Sorrento
How to prepare Pi that the limoncello liqueur, an art, there are many variants and many are the mode of preparation but the only thing required to get a limoncello as God wills are lemons of Sorrento and Capri.
First wash in running water and lemons cut peels into strips, careful not to include the white part, which would ruin everything being bitter.
Take the strips of lemon peel emettetele infusion in pure alcohol and let stand for 10/15 days, the whole must be sealed to prevent leakage of alcohol but not to dispendere the scent.
The basis of a good limoncello important passion ... you passion because everything should be done with care and without hurry, so if you're in a hurry and don't want to wait at least 10 days for infusion better if you buy a bottle of limoncello gi ready.
At this point i spent 10 days better still if 15, pour water and sugar in a saucepan and cook over low heat until the sugar is dissolved completely, you will not forget sometimes spinning.
When the syrup of sugar and water sar ready let it cool for several hours after being mixed with the infused syrup of lemon peels.
Limoncello almost ready, you just have to filter all from one bottle to another for at least 2/3 times with a funnel and the filter paper, the last filtration strizzete well all lemon peels.
Close the bottle and for at least a month dimenticatela. After the month you can enjoy an excellent homemade limoncello.
To fully enjoy the limoncello, serve strictly very cold!
• 1 liter of water lack
• 450 gr. sugar
• 10 lemons of Sorrento
How to prepare Pi that the limoncello liqueur, an art, there are many variants and many are the mode of preparation but the only thing required to get a limoncello as God wills are lemons of Sorrento and Capri.
First wash in running water and lemons cut peels into strips, careful not to include the white part, which would ruin everything being bitter.
Take the strips of lemon peel emettetele infusion in pure alcohol and let stand for 10/15 days, the whole must be sealed to prevent leakage of alcohol but not to dispendere the scent.
The basis of a good limoncello important passion ... you passion because everything should be done with care and without hurry, so if you're in a hurry and don't want to wait at least 10 days for infusion better if you buy a bottle of limoncello gi ready.
At this point i spent 10 days better still if 15, pour water and sugar in a saucepan and cook over low heat until the sugar is dissolved completely, you will not forget sometimes spinning.
When the syrup of sugar and water sar ready let it cool for several hours after being mixed with the infused syrup of lemon peels.
Limoncello almost ready, you just have to filter all from one bottle to another for at least 2/3 times with a funnel and the filter paper, the last filtration strizzete well all lemon peels.
Close the bottle and for at least a month dimenticatela. After the month you can enjoy an excellent homemade limoncello.
To fully enjoy the limoncello, serve strictly very cold!
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