Authentic Italian Limoncello recipe
How to make it
About the story of limoncello again the internet is rich and amusing. The most logic explanation is that limoncello has the roots in previous existing liquors like rosolio, which for rosolio maraschino go back to the medieval times. The oldest written recipe for it dates back to the 16th century from a Dalmatian Dominican monastery in Zara.
There is something that makes the making of limoncello in the States different. As it is not easy to find high percentage alcohol for alimentary use, you have to reply on the best substitute, vodka.
The whole proceeding takes some time, but then you will be satisfied with the results.
One liter vodka, ten organic lemons, 15 spoons sugar, two cups of water, and two dark colored empty bottles
Wash the lemons carefully. Than peel the zest of the lemons. Remember to use just the yellow part as the white part gives a bitter taste. With the help of a fennel put the lemon zest with the vodka inside the bottles.
Keep away from light and heat for two weeks. After two weeks take two cups of water and with the help of heat dilute the sugar in it. I use a good organic sugar that has a good taste. Now filter the liquor with a strainer or even if you like with a cloth. Add the water and sugar to it. The difficult part now is that if you wait one more week the limoncello will get better. But imagine friends and family being impatient to taste it.
To enjoy the limoncello it has to come out of the freezer. Should the limoncello freeze it might mean that you added to much water.
I also put the glasses in the freezer to give a more refreshing feeling. I mainly consider limoncello a summer drink. It brings back good memories to me sipping it under the Roman sky on the balcony after a good dinner with fresh fish.