Bottles of Homemade LIMONCELLO
My PAL Vincenzo Manzo at His Lemon Farm VILLA MARIA
MINORI , ITALY
On The AMALFI COAST
RECIPE : AMALFI COAST LIMONCELLO
- zest of 6 or 7 large organic lemons
- 1 litre or quart of pure grain alcohol or vodka
- 5 cups (1250 ml) water
- 3 cups (700 gr) sugar
Peel the zest from the lemons with a vegtable peeler and place them into a large glass jar. Try to avoid the bitter white pith of the lemon skin, under the yellow zest.
Add the alcohol to the jar with the lemon zest.
Cover the glass jar with plastic wrap and store it in a cool place for 7 days
On the sixth day: Boil the water and add the sugar to the boiling water. Stir the sugar until it is fully dissolved in the water. Set the sugar syrup aside to let it cool over night.
On the seventh day: Strain the lemons peels from the alcohol and discard the peels.
Pour the sugar syrup into the glass jar with the alcohol and stir well.
Serve chilled, from the refrigerator or freezer.
Peel LEMONS with VEGTABLE PEELER
Place Lemon Peels in JAR with Grain Alcholo or VODKA
LEMONS … Agroturismo Villa Maria, Minori
GREATEST HIT COOKBOOK
by Daniel Bellino Z
Me & The LIMONCELLO LADY , CAPRI
When Italian-Americans Cook