Today I finally got around to make my own limonchello, which will have matured into its full flavor well before Xmas.(If there is anything left by then!)
It is made from lemon zest (traditionally from the Sorrento lemon in Southern Italy, though most lemons will produce satisfactory limoncello), alcohol, water, and sugar. It is light to bright yellow in color, sweet and lemony, but not sour since it contains no lemon juice.
The recipe I used (which also contains vanilla sugar) is from Sardinia, mailed to me by my friend Helmut who lives there:
"Peel the skin of 5 lemons without the white underneath (it is bitter!) cut them in little peaces into the jar 0.5 l of alcohol 95 %
(if not available you can use vodka - 1 liter, but in this case skip the water)
"Peel the skin of 5 lemons without the white underneath (it is bitter!) cut them in little peaces into the jar 0.5 l of alcohol 95 %
(if not available you can use vodka - 1 liter, but in this case skip the water)
0.5 l water, 300 g sugar, 1 packet of vanilla sugar about 10 g
Put all into the bottle and then close firmly
for ten days. Every morning or so, shake the bottle so the sugar is melting good
- after that filter, chill it icy cold and enjoy!"
- after that filter, chill it icy cold and enjoy!"
Pour some vodka - or brännvin as we use in Sweden - with a little sugar into a jug and clean an orange well and pierce it all around. Have it hang above the alcohol filled jug for some time. Be surprised how soon it starts to take on the original taste of a real Benedictine!
This trick I learned here from the native Gotlanders!
The real stuff!
It is easy! And I love it. So will you I hope.
Try it out and enjoy!
Try it out and enjoy!
