The essential Italian summer drink
Summer has arrived and so has the heat – time to relax outside, enjoying the view of the Majella with the company of good friends. A refreshing after dinner drink, no summer meal is complete without a shot of Limoncello. I learnt this recipe years ago while living on the island of Capri – where this liquor comes from – but as you probably know by now you can find Limoncello everywhere in Italy!
Enjoy the recipe and … cin cin!
- 7 lemons - organic, possibly from Costiera Sorrentina / Amalfitana - choose them carefully as that is of course what it's all about! Same size possibly. You will find them at several stalls of Sulmona’s weekly market.
- 1 lt of alcohol - I buy mine at Eurospin, a local discount supermarket (there’s one on the road to the Pelino confetti factory). It's the cheapest you can find around, although still expensive and I noticed the price has gone up at Eurospin too.
- 600/700 grams of white sugar
- 1 lt of water
- Peel the lemons with a potato peeler. Only the yellow part, no white as that makes the limoncello bitter.
- Put the peel of your 7 lemons in a big jar with all the alcohol. Close with a lid, shake softly from time to time, store in the shade for 30 days or more (I forgot mine last time for 45 days - still good!)
- When ready, separate peel from alcohol infusion with a colander in a pot. In another pot you will have made syrup with 1 lt of water and the sugar - how much sugar really depends on your taste. I never put more than 600 and that's still very sweet.
- Wait for the syrup to cool down and when ready mix with the alcohol infusion. Store for a month before drinking - if you can!!
- I keep my limoncello always in the fridge, as it is best served very cold.