How to make homemade Limoncello

04/08/2019
Abruzzo Recipes

How_to_make_homemade_limoncello_Abruzzo_recipe

Limoncello is one of the most common and popular “Ammazzacaffè” (literally, “coffee killer”) digestives in Italy and it is frequently prepared in many homes in Central-Southern Italy, where you can find a great number of lemon trees. This happens in Abruzzo as well, where among the other liqueurs, such as Ratafia, a great mix of Montepulciano d’Abruzzo and dark cherries (fruits or leaves) or Genziana, derived from the roots of the shrub, Limoncello is very popular. It is an excellent digestive, thus usually consumed after meals, but it can also be used to wet or flavor desserts, fruit salads and gelato.

Today we discover together how to make homemade limoncello according to Mamma Anna Maria and Papà Angelo’s recipe, which comes from many years of experience and chats with friends and relatives at the market, at home or “in piazza” about the different methods, amounts of ingredients and tips. Before starting, we would like to share two “secrets“: make sure you get some good organic lemons and add some special ingredients, like passion and love.

Ingredients 
  • 8 organic lemons
  • 1,5 lt water (6 cups)
  • 1 lt pure alcohol (4 cups)
  • 600 g sugar (21,2 ounces)
 Cooking Booklet Abruzzo

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Preparation

1. Wash the lemons well with a metallic sponge, dry them and peel them with a potato peeler or a knife (Papà Angelo’s favorite method). Remove only the yellow part and leave the white and spongy one on the lemon, as it could give the liqueur a bitter taste

How_to_make_homemade_limoncello_Abruzzo_recipe

2. Insert the lemon peel into a tightly sealed glass jar and infuse in pure alcohol for 10-12 days in a cool place away from light and stirring it once a day. Mamma Anna Maria and Papà Angelo, made a lot of Limoncello (32 lemons) so they used a big bowl:-)

3. After 10-12- days prepare the syrup. Put the water and sugar in a saucepan and bring to the boil, stirring constantly until the sugar is completely melted

4. Put it in a pitcher (mamma and papà used a very big plastic tray) and let it cool completely

5. Remove all the zest from the jar/bowl with pure alcohol and filter the liquid

6. Add the lemon/alcohol mix to the syrup and stir very well

7. Taste it to check if it is sweet or alcoholic enough according to your tastes and add a little bit more of melted sugar or pure alcohol

8. Bottle using a filter cloth to remove the last lemon’s peel pieces

9. Put in freezer, the presence of alcohol and sugar will prevent it from freezing

10. You can drink it immediately

Salute and, please, drink responsibly:-)

by Mamma Anna Maria, Papà Angelo and their friends!

Check out our website to discover our Cultural, Culinary  and Active Tours of Abruzzo. You’ll learn how to cook real traditional Italian plates in the friendly and relaxing Abruzzo.

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