Sorrento limoncello

Submitted by Redazione on Thu, 27/09/2007 - 07:31

The Limoncello is a liqueur made through the infusion of lemon peels in methylated spirits. It's one of the most appreciate product of sorrento, and after a home-made production has known industrial development.

Ingredients (for 2 liters)

• 7 lemons of sorrento (not treated)
• 1 liter of spirits at 95 degrees
• 750 gr.sugar
• 1 liter of water (possibly with low mineral content)

The Process
Peel the lemons, cutting only the yellow part (the white one gives a sour taste to the liqueur), Plunge the peels in the spirits and leave them soaking for at least 5 days. Then put water and sugar in a kettle and take them to the boil, let the compound get cool in a natural way and join it to the spirits without lemon peels.
Let the mixture rest for several days and then strain the whole compound. After 10 days is drinkable.
It's better to keep the liqueur in the freezer and to drink it very cool.

Variation on the theme

It's very difficult to know the original recipe of the limoncello, and even if the basical ingredients are always the same,varying the quantities the final taste of the product changes. For istance with the following ingredients the final product will be ticker and more alcoholic:

• 10/11 sorrento lemons (not treated)
• 1 liter of spirits at 95 degrees
• 900 gr. Sugar
• 1 liter of water (possibly with low mineral content)
• soaking for 10 days

An other great difference is given by the kind of the lemon. Someone considers sorrento lemons ideal , while others prefer the amalfi's, but both products are IDG. A part from quixotic fights with both of them the final product is valuable.

• Gastronomy
• Sorrento Peninsula

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