AUTHENTIC  ITALIAN  RECIPES

 FROM

 RISTORANTE  d'ANNAMARIA

Limoncello is a lemon liqueur that is enjoyed by nearly everyone in the Naples area. The reason is probably due to the fact that the Sorrento area (less than an hour's drive south of Naples) is famous for its lemons. They even grow a variety that grow to the size of grapefruit and are excellent eating, skin and all.

Ingredients:

Alcohol (Pure Grain / 90%):              1 quart
Sugar (white cane):                           24 ounces (1 1/2 pounds)
Lemons (Not super ripe):                   10 very large
Water:                                                one quart
 

How to do it:

Wash the lemons very well and peel them  being very careful not to get any of the white pulp next to the skin. 
You want only the skin.
Cut the peel into 1/4 inch strips and place them and the alcohol in a glass container that can be closed tightly. 
Let this container rest in a cool dark place for 25 days. 
When the 25 days are up, remove the peels from the alcohol and filter the alcohol very well to remove the sediment.

Note:  You will never completely remove all of the sediment by filtering. If you want a really clear sediment-free liquore you really need to let it rest, then pour it very slowly into another container while leaving the sediment behind in the first container.  This will mean some waist.  Its the same method that is used for many wines. The results, however, are probably worth a little loss.

 
Boil the quart of water,  pour in the sugar, and stir until the sugar is completely dissolved.
Let the water cool to room temperature. 
Once cooled, mix this sugar water with the alcohol. 
Put up in bottles and seal well. Your limoncello will be ready to drink in three weeks. 
Serve it very cold (and in small portions?!).