LIMONCELLO (the Italian sun in a bottle) [ENGLISH]
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- Опубликовано: 6 сен 2024
- Limoncello is an Italian liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi, and islands of Procida, Ischia, and Capri. It is also a popular homemade liqueur.
Although there is debate about the exact origin of the drink, it is at least one hundred years old.
Limoncello has usually a slightly turbid appearance, which originates from the presence of small essential oil droplets suspended in the drink. The spontaneous emulsification of hydrophobic essential oils in alcohol/water mixtures is often referred to as the ouzo effect.
Traditionally, limoncello is made from the zest of Femminello St. Teresa lemons, also known as Sorrento or Sfusato lemons. Lemon zest, or peels without the pith, is steeped in rectified spirit until the oil is released. The resulting yellow liquid is then mixed with simple syrup. Varying the sugar-to-water ratio and the temperature affects the clarity, viscosity, and flavor. Opaque limoncello are the result of spontaneous emulsification (otherwise known as the ouzo effect) of the sugar syrup and extracted lemon oils.
Limoncello is the second most popular liqueur in Italy and has recently become popular in the United States, Canada, the United Kingdom, Australia, and New Zealand, where restaurants are now increasingly offering limoncello on their beverage and dessert menus.
The United States has seen a rise in commercial producers using California lemons which are grown year round, with 90% of the United States lemon crops coming from California. A popular ingredient in cocktails, limoncello imparts a strong lemon flavor without the sourness or bitterness of pure lemon juice.
Limoncello is traditionally served chilled as an after-dinner digestivo. Along the Amalfi Coast, it is usually served in small ceramic glasses that are also chilled. This tradition has been carried into other parts of Italy.
Limoncello is also used to make various cocktails, pastry or ice cream.
(Source Wikipedia)
Ingredients:
10 untreated lemons
1 lt di alchool 90% (only food alcohol used to make liqueurs!)
1,2 kg. Of sugar
1,5 lt. water
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@Grand Hotel Europa Palace
I am going to try this week and I’ll write to you in 50 days again. Thank you for the recipe. ❤
You are most welcome! Keep following!
no one ever comes back as they say.
Such a nice video! And you even went to Sorrento to tell us how to make limoncello… thank you for sharing
Thank you for watching and commenting, we really appreciate that!
Matur nuwun resep lemoncellonipun. Ego multas gracias
Felice ti sia piaciuta! Facci sapeere se la proverai!
👏👏👏👏👏👏👏👏Beautiful
Thank you!
Lovely video BUT ...... What alcohol did you use and how much water and sugar did you use.
Hi Tony thank you for watching and for your nice comment. You can find all information in the description box. Don’t forget to subscribe! 😉
Sorry Francesca made me notice that I did not fully reply to your question... Francesca used food alcohol (used to make liqueurs). Let us know if you have any other questions. Best
Read the full description….
Ingredients:
10 untreated lemons
1 lt di alchool 90% (only food alcohol used to make liqueurs!)
1,2 kg. Of sugar
1,5 lt. water
how much shall the concentration (strength) of an alcohol?
How Dawit thanks for watching! We use alcohol for food 96° . Some people use grain alcohol but I prefer pure alcohol 96° . Lt me know how it is!
Does it really make sense to keep it 40 days? there is enough evidence that with only 3 days it's enough to extract the requested essence, especially with 96%. Also the amount of sugar ... way too sweet. I think you have mixed the one week tipical extraction with a potential 40 days resting period...
Hi Mr. Timro, thank you for leaving your comment. I am aware of recipes that suggest leaving the peels for a few days (though I haven't heard of three days specifically). To be honest, I have tried them, but I found that the flavor and color were not very intense. So, I went back to my family's traditional recipe. You know, in Italy, many of us still believe that beautiful - and delicious - things take time. Thank you for watching!
How much is 1,2 kg sugar (in cups)?
Hi Theresa, 9,5 cups equals 1200g (1,2kg). Thank you for watching, let us know how good it is!
Ma tutti questi giorni a macerare tanti! chi dice 1 settimana ,chi 15 giorno allora quale sarà il tempo ideale?si può fare lo stesso procedimento con le arance?
Ciao Maria Rita, ho provato anche io le ricette con un tempo inferiore di macerazione ma poi alla fine ho scelto questa. Posso dire che sono valide anche le altre, ma questa mi sembra più gustosa. Sulle arance invece ho mai avuto il piacere di provare
Per quanto tempo si mantiene?
Fino a un anno e’ ok, a casa nostra dura molto meno🤣
Never use plastic in high strength alcohol...
I totally second that. Thank you for the hands up!