Limoncello from the Amalfi Coast: A Unique Liqueur

Limoncello is a liqueur symbolic of the Amalfi Coast, famous the world over. Fresh and fragrant, it is made by macerating lemon peel in alcohol. As well as being served after meals as a "digestivo" (after-dinner liqueur), it is also often used to make desserts and creams.​

INGREDIENTS

• 500 ml of 95% alcohol
• 600 ml of water

• 6 unwaxed lemons
• 500 g of sugar
  
  The famous limoncello, one of Campania's prestigious Protected Geographical Indication (PGI) products, has won worldwide renown, spreading to every corner of the planet. To earn the title of authentic limoncello, the lemons must be grown on the Amalfi coastline, between Vico Equense and Massa Lubrense, or come from the enchanting island of Capri. The intense scent and unmistakable taste of this exquisite liqueur can be attributed solely to the extraordinary quality of the lemons grown in this beautiful stretch of Italian territory. Making limoncello is a task that can easily be done at home too. The lemons must be natural and untreated, with the peel carefully washed and left to infuse together with the alcohol for at least six days in a hermetically sealed jar. Once ready, limoncello, along with other varieties of homemade liqueurs such as nocino (walnut liqueur), can be kept for a long time in well-sealed bottles, preferably in the fridge. It is ready to be enjoyed chilled or added to the classic lemon sorbet, giving it an irresistible touch of freshness. As well as being enjoyed as a digestivo, limoncello is also perfect for soaking a birthday cake, giving it a unique flavour, or for flavouring a delicious cream, such as the famous lemon curd. Try out the versatility of this extraordinary liqueur and let its vibrant taste bring life to all your culinary creations.
  
  HOW TO MAKE: LIMONCELLO1To make limoncello, be sure to wash and scrub the lemons well. Peel them carefully, making sure to remove the white pith, which would make the liqueur bitter 2Place the peel in a bowl or jar and cover with alcohol. Seal with an airtight lid and leave to rest at room temperature, away from light, for around 6 days. Prepare the syrup by bringing the water to the boil and dissolving the sugar in it 3Using a strainer, filter the alcohol in which you macerated the lemon peel and combine it with the water and sugar syrup, mix well and pour the resulting liqueur into glass bottles to be kept in the fridge. 1Serve your limoncello always well chilled.