Classic Limoncello
Make the most famous Italian lemon liqueur at home. Like most women, I prefer aromatic drinks, so classic limoncello is perfect for me: you can add it to cocktails, sip it neat, or dilute it over ice. As it turns out, you don't have to hunt down the original at the store — you can easily make it at home yourself. The recipe is quite simple, and the result is a good, strong, vibrant, and natural drink.
Tatka
Recipe author
Classic Limoncello
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
15 g
127 kcal
GI:
7
/
0
/
93
- First, we'll need to spend a little time on prep. Wash the lemons thoroughly under running water and pour boiling water over them. Then dry them well with cloth or paper towels. The next step is removing the lemon peel. A special zesting tool will speed this up considerably. For the liqueur, take only the yellow layer without touching the white pith — that way the finished drink won't be bitter. Put the prepared zest in a jar and pour the alcohol over it. This will be the base of the limoncello. Tuck the jar away in a dark corner of the refrigerator for 30 days. Don't forget to seal the jar tightly. Once the time has passed, it's time to continue with the liqueur. Make a syrup: pour the water into a saucepan, add the sugar, and bring to a boil until the sugar dissolves. Then cool the syrup to about 20-25°C. In a separate container, mix the infused alcohol with the syrup and strain. It's best to do this twice rather than once. Pour into glass bottles and let it rest in the refrigerator for at least five more days. Saluti amici!
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Alcohol - 221 kcal/100g
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