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Limoncello T


he Italian lemon-flavored liqueur, said to be created in the early 1900s, is mostly produced on the Amalfi Coast, notably in


Sorrento and the Isle of Capri. It’s a simple recipe: lemon zest (using Sorrento


Sfusato lemons), water, grain alcohol or 100 proof vodka, and water. Tere are many Limoncello recipes and lots of people make it at home. You can too.


HERE’S HOW: • 10 Lemons (make sure they are ripe) • 750ml Grain Alcohol or Vodka • Simple Syrup


1. Zest the lemons (reserve the lemons for an-


other use), making sure to only get the yellow part of the skin. Te white part, or pith, is too bitter. Soak the zest in grain alcohol or vodka (750 ml) for 48 to 72 hours. 2. Make simple syrup by mixing 4 cups of water


Now considered one of the national drinks of Italy, it’s a great after dinner drink or palate cleanser. It can be purchased in most liquor stores in the U.S. and served in just about any Italian restaurant with a liquor license.


www.perillotraveler.com | Winter 2016 | | 11 Lemons and Limoncello in Amalfi. | Photo by Laura Thayer


and 3 cups of sugar (if you prefer it less sweet, add less sugar). Stir together in a saucepan until sugar has completely dissolved. Let syrup cool com- pletely. 2. Strain the lemon liquid into a bottle and add


simple syrup. Let it sit for a few weeks or months (usually 80 days). 3. Keep in the freezer until ready to serve.


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