Limoncello From Scratch : Italian freezer drink. Best Limoncello from Scratch recipe !
Limoncello from Scratch requires several phases to make but it is worth of every second ! If you cannot get Sorrento lemons ( Limone di Sorrento ), Eureka Lemons are excellent as well.
But if you are that lucky to have a tree full of ripe lemons, this is the best recipe to use them and to showcase their flavor !
So, how to make simple homemade Limoncello ?
I started making Limoncello three weeks ago. I got freshly picked organic lemons to make the best limoncello, not chemically treated and this was perfect occasion to make it. This is not limoncello recipe with lemon juice but with zest.
I keep the drink in small plastic bottles to serve limoncello freezer, as perfect refreshing digestif during summer.
When started to make it, here it is how it looks on Day One:
Even if I don’t get fresh lemons, I purchase the ones at the street market, carefully choosing.
Carefully choosing means I ask if the lemons are naturally grown, no pesticides. Honestly, if I get „Yes“ for an answer, this is not that much of a guarantee and I am totally aware of that fact. But lemons are the least concern among all the other poisons we are exposed to, right ?
So, I tagged it as „healthy“.
Now, the question pops out : „ what are the best ways to peel a lemon to make limoncello “:
1. Just slice off the topmost layer of lemon peel, avoiding the bitter white pith as much as possible. Use sharp vegetable peeler. If there is any pith on a slice, scrape it off with a knife or spoon.
2. You can also use a whitting knife ( very small sharp knife about the size of the forefinger ). You just cut off the peel in long strips and then remove any pith remained on the peel.
3. Third way to peel the lemon is by using a cheese grater to zest it, but we found this doesn’t work as vegetable peeler or simple short knife.
Health benefits of lemon peels are amazing ! They contain 5 to 10 times more vitamins than lemon juice and they are likewise a great source of calcium, fiber, potassium, magnesium, and beta-carotene.
There is one other question popping out that needs to be answered to have frugal and budget friendly life :
What should I bake with a surplus of lemons ( lemon juice for that matter ) ?
When peeling the lemons for Limoncello, I got left 4 lemons to squeeze so I made Tea Time Lemon Bars and frozen the rest of lemon juice to have iced lemon cubes for lemonades.
On Day 21, Limoncello looks like this:
Limoncello from Scratch uses are so many; this liqueur is wonderful to add to your favorite desserts. Here are our favorites:
Also, it can be used as a spread for fruit salads and ice creams.
Now, before you start reading the recipe, let me note that, to my knowledge, the best Limoncello [limonˈtʃɛlːo]) comes from Naples, Sorrentine Peninsula, Amalfi coast, island of Procida, Ischia, and Capri and needs to be stored in the freezer to taste the best. That’s exactly what we do !
Limoncello From Scratch
- Zest of 4 lemons
- 2 1/2 cups alcohol 95 % or Vodka
- 2 ½ cup water
- 1 ½ cup sugar
Wash and dry the lemons.
Pell the lemons using potato peeler ( that way you use yellow zest only and avoid bitterness).
Place lemon zest into a glass jar big enough to pour the zest with alcohol.
Let it stay aside for 21 days in closed glass jar. Avoid direct sunlight. Shake occasionally.
Pour the alcohol through a metal sieve to catch lemon zest. You will have 2 ½ cups of beautiful yellow coloured alcohol. Leave aside.
In a medium sized pot, on medium heat, stir water and sugar until sugar is dissolved. It is not necessary to boil the water. Let it cool completely.
Pour alcohol into the sugary water, stir and pour into glass bottles.
Rest Limoncello in the bottles for 15 days before consuming.
To enjoy the flavours intensively, once Limoncello is ready for consuming, place the bottle into the freezer and enjoy after lunch during hot days of summer.