The Best Type of Lemons for Limoncello Recipe
- 10 lemons (preferably Sorrento lemons)
- 1 liter of pure alcohol (95% alcohol)
- 750 ml of water
- 500 grams of sugar
- Wash the lemons under cold water and dry them with a clean towel.
- Using a vegetable peeler, remove the zest (the yellow part only) from the lemons.
- Add the lemon zest to a large glass jar and pour the liter of pure alcohol over it.
- Close the jar tightly and let it sit in a cool and dark place for at least a week, shaking the jar every two days.
- After a week, bring the water to a boil and add the sugar, stirring until completely dissolved.
- Let the sugar syrup cool and add it to the jar with the lemon and alcohol mixture.
- Close the jar and let it sit for another week, shaking it every day.
- After a week, strain the mixture multiple times through a fine-mesh strainer or cheesecloth.
- Pour the limoncello into bottles and let it chill in the freezer for at least 4 hours before serving.
- Enjoy your homemade limoncello!
Limoncello is one of my all-time favorite drinks. This liqueur is made from lemons and is typically enjoyed as a digestif after a meal. It’s a refreshing, tangy, and sweet beverage that can perk you up and brighten your mood. If you want to make the best limoncello, choosing the right type of lemons is crucial. In this recipe article, I’ll share with you my tips on selecting the best type of lemons for making limoncello.
Firstly, it’s important to note that lemons vary in size, color, shape, and flavor depending on the region where they are grown. For limoncello, it’s best to use lemons that are thin-skinned, juicy, and aromatic. These lemons will give you the most flavorful limoncello with a strong lemon aroma and a tangy taste.
In Italy, the home of limoncello, the most recommended lemons are the Sorrento lemons. These lemons are grown on the hillsides surrounding Sorrento, a town in southern Italy, near the Amalfi Coast. Sorrento lemons are larger than regular lemons, have a thick and rough skin, and a high amount of essential oils in their zest. These essential oils give the limoncello its characteristic flavor and aroma.
If you can’t find Sorrento lemons, try to look for other types of lemons that have a similar profile. Meyer lemons, for example, are sweeter than regular lemons and have a thin, smooth skin. Eureka lemons are juicy and have a strong lemon aroma, making them ideal for making limoncello.
In conclusion, by using the right type of lemons, you can make the best limoncello possible. The choice of lemon will have a significant impact on the quality of the final product, so take the time to select the best lemons you can find. With this recipe article, you’re now ready to make homemade limoncello that’s sure to impress your friends and family!