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Homemade Limoncello
🇧🇷Brazil
•View in original language
(Português)
30 day(s)
60 servings
Cristiano Lanna
@cristianolanna- Ingredients
- Recipe
- Sicilian lemon1 kg
- 95% Grain Alcohol1 l
- Sugar800 g
- Mineral water2 l
- Wash and dry the lemons well.
- With a vegetable peeler, peel the lemons without picking up the white part of the rind, as this can make the liqueur bitter.
- Place the peels in a glass jar that closes tightly and cover with the alcohol. Close tightly and let it infuse for about 30 days. Reserve the lemons for another recipe, only the rind is used in this recipe.
- After 30 days, sieve the alcohol through a fine sieve and discard the husks.
- Bring the water with the sugar to a boil and let it boil for about 5 minutes. Let cool.
- Mix the alcohol in the sugar syrup. At this time the liqueur will become cloudy and will take on the traditional yellowish color.
- Bottle the liqueur and take it to the fridge or freezer before serving. The shelf life is indefinite, but the liqueur starts to lose its aroma after about 6 months. This recipe yields 3l or 4 bottles of 750ml.
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