Lemongrass (or limoncino) is a typical Italian liqueur, obtained by macerating the lemon peel and possibly other citrus fruits in alcohol, mixed with a syrup of water and sugar. It is a typical product of the Campania region, made in particular with lemons grown on the Amalfi Coast, in the Gulf of Salerno.
After at least a month of expiration in the bottle, it becomes the classic yellow liqueur, especially suitable to be enjoyed as a digestif after meals. It is consumed very cold. And it is usually used in confectionery with the aim of flavoring sweet pastries or jellies.
Limoncello is also produced in other parts of Italy with lemons from Lake Garda, Trieste, Trentino, and Sicily. Following the popularity of limoncello in Italy, the United States began producing limoncello using California lemons, equivalent to 90% of the national production. In the Dominican Republic there is a variety of this artisanal liquor made by macerating the rind of Persian-type green lemons in vodka or white rum. Another variety that receives the name of Limoncillo is produced in Spain, in Yepes, by a local company since 1923.
Learn how to prepare your Limoncello in an easy and fast way with this recipe.
To make your Limoncello, you will need the ingredients below. Follow the instructions in the preparation mode.
3 untreated and organic lemons (80g of lemon peels)
250ml alcohol 95%
- Clean the lemon skin with water and rub well.
- Peel the lemons.
- Cut only the yellow part of the skin (the with part will make the limoncello bitter).
- Put the peels in a glass jar.
- Add the alcohol.
- Close the jar.
- Cover the jar with tin foil (the foil prevent light induced oxidation).
- Let it rest for 1 week.
- Boil the water and pour it in a pitcher (or bowl).
- Add sugar.
- Stir until the sugar has dissolved.
- Add the lemon flavored alcohol to the water and sugar syrup.
- Use a sieve to keep the lemon peels from falling in.
- Stir until you get a uniform liquid.
- Your Limoncello is ready!