The Amalfi Coast’s Tasty Limoncello
This tangy liqueur has long been one of Italy’s favorite after-dinner drinks. Join Karine to discover how simple it is to make this refreshing and iconic Sorrento digestif at home.
This tangy liqueur has long been one of Italy’s favorite after-dinner drinks. Join Karine to discover how simple it is to make this refreshing and iconic Sorrento digestif at home.
Peel only the yellow part of lemons in long strips; be careful not to include the white rind. Place peel and alcohol into a 2-qt (2-l) covered jar; leave at room temperature at least 2 or up to 7 days. The higher proof the alcohol, the faster and more concentrated the infusion. When the infusion has sufficient lemon flavor (taste to test), strain through cheesecloth; set aside. Over high heat in a saucepan, bring sugar and water to a boil, stirring constantly until completely dissolved; cool to room temperature. Combine syrup and alcohol, stirring well to combine. Store in sealed glass bottles. Keeps 1–2 years in a cool place; or, keep refrigerated or in the freezer (the alcohol keeps it from freezing). Serve chilled.
*If you cannot find grain alcohol, substitute vodka.