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 Time of preparation: 15 minutes + 30 minutes for cooking + 7 resting days
Calories per 30ml: 148 Kal
Ingredients
3 biological lemons
400 gr of sugar
500 ml of 95° alcohol
Preparation
Clean and wipe the lemons with kitchen paper. Peel them, taking care not to take off the white layer/part. Boil them for 30 minutes with 500 ml of water and 400 gr of sugar. Cool the syrup you have obtained. Then, pour alcohol, mix, cover and leave to infuse/draw for a week. Filter the liquor you have obtained through a white gauze and bottle and keep limoncello for at least 30 days in a cool and dark place, before drinking it.
A delicious alternative... Limoncello Cream
While preparing the syrup, use whole milk, previously boiled with a vanilla bean, instead of water. Store in refrigerator.
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Limoncello is a typical Mediterranean lemon-based liqueur. It’s one of the most appreciated drink in the world, thanks to its intense and unique taste together with its digestive properties.
According to the original recipe from Italian region Campania, Limoncello is obtained through Sorrento’s perfumed lemon peels maceration, precisely from the characteristic ‘Ovale sorrentino’ IGP (denomination of geographic Indication protect).
Its paternity is competed by Sorrentini, Amalfitani and Capresi. In small plots of kilometers, three populations boast of a production of Limoncello passed on by various generations.
In Capri, someone says that its origins are linked to the events of the family of the businessman Massimo Canale who, in 1988, registered first the trademark ‘Limoncello’.
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Recipes 
