Limoncello – Lemon Liqueur

For the limoncello, wash the lemons and peel thinly (possibly with a potato peeler). Only the outer yellow or green part of the lemon should be peeled. The white lower part of the peel is very bitter and is not used.

Pour the alcohol over the peels in a large glass jar and let sit with the lid closed in a darkened room for about 3 weeks.

After three weeks, heat the sugar in a saucepan with water and dissolve. Allow to cool well.

Remove the lemon peels from the glass jar (filter) and pour the mixture with the sugar water.

Fill into bottles and put in the refrigerator or freezer.

Preparation Tip:

Limoncello is a delicious and traditional liqueur that comes originally from the Gulf of Naples and the Amalfi Coast. Many Neapolitan families produce limoncello themselves. The production of liqueur "fatto in casa" has a long tradition in Naples.

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