![]() Limoncello di Villa Maria - courtesy of David Rocco Every year at this time my husband begins to make what has become his famous Limoncello. It is a labor of love. But as Lucia's Uncle Gianni would have said, the best deserves the effort. It also makes a few bottles, so be prepared and be generous: Aunt Christina would have used it to keep her friends close and her enemies closer. Ingredients 4- ¼ cup 95% alcohol 7- ripe lemons, thoroughly washed and dried 4- ¼ cups water (I liter) 1 lb sugar (450g) Directions To start- Shave off yellow part of the lemon rinds using a potato peeler. Put lemon rinds in a large glass container and add alcohol. Cover the container with plastic wrap to prevent alcohol from evaporating and let rest for 12 days at room temperature. Next- - Boil water. Remove from heat and add sugar. Stir until all the sugar has dissolved and let cool. - Drain 12 day old alcohol of the lemon rinds and add it to the sugared water. Set aside for an additional 10 days in a sealed glass bottle. - After 10 days the limoncello is ready. It is best served chilled as a digestive after a meal. Yields approx. 1.75 liters
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Lucia's RecipesThe heroine of Molto Mayhem, Lucia, is sent to Italy to learn the fine art of cooking from her Aunt Cristina. In a twist, it is actually the uncle who teaches her the beauty of Italian cuisine. Archives
August 2013
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