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LIMONCELLO RECIPE AND HISTORY
Limoncello is a mainstream Italian after-supper soul made with lemon strips. The principal official formula of Limoncello starts in the early long periods of the XX Century. Maria Antonia Canale, the proprietor of the motel "Mariantonia" in Capri, use to serve Limoncello arranged after her grandma formula. Her child, Massimo Canale, had enrolled the Limoncello trademark in 1988.
Also try our recipe : Earl Grey Hot Chocolate #drink
INGREDIENTS :
- 35 g organic lemon peels
- 3.40 fl. oz (100 ml) alcohol 95%
- 4 fl. oz. (120 ml) water
- 6 tbsp (85 g) sugar
INSTRUCTIONS :
LEMON INFUSE :
- Choose only organic lemons not chemical treated. First of all. Peel the yellow part of the skin of the lemons and cut away any white part. Now, pour the lemon peel into a jar along with the alcohol. Close the jar and store in a dark place 3 days. Stir the peel once a day.
HOMEMADE LIMONCELLO :
- The third day, pour the water in a pot along with the sugar and place over the minimum flame. Heat the water stirring until the sugar will be totally melted. Do not exceed the temperature; the sugar solution has not to caramelize. Eventually, sift the lemon infuse and combine the alcohol with the sugar solution at room temperature. The Limoncello must become bright yellow, not transparent. Serve Limoncello neat, cold or at room temperature.
LIMONCELLO AVB :
- The traditional Limoncello requires an ABV between 30% and 35%. Here a tab to modify the amount of water to obtain the preferred Alcohol By Volume. Please, consider these data a general idea: making homemade alcoholic infuses with home utensils made impossible to obtain an alcoholic content accurate to the decimals.
- Last but not least: DRINK RESPONSIBLY!
Read more our recipe : UNICORN FRAPPE #drink
Source : bit.ly/2ObXqWh
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