Limoncello is a beautiful yellow Italian lemon liqueur mainly produced in Southern Italy. It is consumed as an aperitif, digestif or the liqueur added to many sweet and savory dishes.
Last time I was in southern Italy I consumed a daily plate of mussels cooked with a touch of Limoncello while sitting beside the sea. Now that there is a hint (only a hint mind you – I am in Canberra!) of spring in the air my thoughts have turned to warmth, a visit to the coast and spending more time outside AND Limoncello
The process is simple. Steep lemon peel in alcohol then finish off with a simple sugar syrup. I used vodka, straying from the traditional pure grain alcohol.
I was very happy with the result.
6 organic lemons
225g white sugar
Peel the skin of the lemons into strips and add to the vodka in a glass jar. Cover and let sit at room temperature in a cool dark place for at least 30 days.
Make a simple sugar syrup by combining water and sugar and bring to heat until sugar is dissolved. Add to the lemon mixture and allow to rest for another 10 days, then strain discarding the lemon rind and pour into a sterile bottle.
Lovely stored in the freezer until ready to serve chilled or used to deglaze the mussels.
Wikipedia tells me that opaque limoncellos are the result of emulsification of the sugar syrup with the lemon oils, aka the ouzo effect – thank you Wikipedia.