A good lunch according to the Neapolitan tradition, now diffused also to the other Italian regions, demands the limoncello after the Neapolitan coffee. "Limoncello" is the traditional liqueur distilled from the peel of lemons (called sfusato amalfitano) produced in all the Coast of Amalfi until Sorrento. It's a natural liqueur, with special properties, a unique taste, perfumed, obtained by an ancient and simple recipe. It's a compound simple to realize, without added coloring, stabilizing or conserving agents. The simple way and the cure to produce it emphasize the originality and the purity, just like much time ago.
Limoncello is served at room temp. or cold, like digestive or aperitif. It's an optimal digestive when it comes served in a cold glass. By adding some tonic water it becomes, also, a good drink. Best is to add it in the champagne or prosecco in order to prepare long-drinks. It's very good on the ice cream, the Macedonian or the strawberries. We suggest you to put the bottle in freezer, so to being able to fully taste it.
The recipe
Ingredients: 15 lemons (sfusato amalfitano from Amalfi) with a thick peel, 2 x 750ml pure alcohol, 4 sugar cups, 5 water cups.
Preparation: Wash lemons by using warm water and a vegetable brush. Dry them and remove the rind by using the special tool to get long and wide piece of rind. Fill up one water jug of alcohol (750ml) and rinds. Limoncello must macerate at room temp. for 80 days in the covered jug without light. It is not necessary to churn. After approximately 40 days prepare a syrup by joining water and sugar, carrying them to boiling and keep them boiling for approximately 5 minutes until they are not gotten thicker. When the syrup is cold join it to the water jug and the remaining alcohol (750ml). After others 40 days filter the compound and pour it in the bottles.