Homemade Limoncello Substitute Recipe
The preparation of limoncello is simple but you have to practice it meticulously and, if well observed, in little more than a couple of months this very fragrant yellow liqueur with a strong aroma can be tasted, most of the time as a digestive, but also on desserts or in fruit salads.
Ingredients
- Large untreated organic lemons 5
- Pure alcohol at 95° 500 ml
- Sugar 600g
- Water 750ml
Instructions
- To make limoncello, wash the lemons under running water, rub the peel with a new sponge to remove any impurities, then dry the lemons with a cloth. Peel the lemons with a potato peeler, you will have to take only the yellow rind and not the white part which would be bitter.
- Take a glass container with an airtight seal, pour the alcohol inside and lemon peel , close the jar and let the peels soak in alcohol for 30 days in a dark place away from heat sources.
- After 30 days, recover the peels and prepare the syrup: pour the water into a saucepan and sugar , bring the syrup to the boil.
- Once it reaches the boil, turn off the heat, pour the syrup into a jug and let it cool completely. Now add the syrup to the container with the lemon zests. Shake the jar to mix the syrup, then let it sit again for 40 days, always in the dark away from heat sources.
- After the standing time, take the jar with the liqueur again, shake it and then filter it through a strainer and collect the liqueur inside a bottle. Your homemade limoncello is ready to be tasted!
Notes
Limoncello can be kept for a long time in a cool, dry place, in the fridge, or even in the freezer, the presence of alcohol and sugar will prevent it from freezing. In case you notice any type of alteration of the product, its consumption is not recommended.