Since many guests always ask the recipe of our Limoncello * (or Limoncino), attracted by the small bottle that we leave as welcome gift for everybody who is staying at one of our apartments, I thought to make it easier for everybody by describing the way we make it: a nice, typical and delicious souvenir from the holiday in the Cinque Terre which you can certainly prepare everywhere in the world 🙂
Here we go…
– in a big jar: leave to macerate during one night 850ml pure alcool (95•) and the peel (only the yellow part !!!!) of one kg natural (= not treated) lemons.
The day afterwards:
– add 1.1l water and 740gr white sugar.
Leave it for a month in a dark place and shake it sometimes letting the sugar amalgamate with the rest of the ingredients.
After one month, pass it into the funnel and it is READY !!
What’s the difference between Limoncello and Limoncino ?
The preparation and the taste is exactly the same but “Limoncello” is a protected name from the Sorrento area (under Napoli, Amalfi coast) which should only be used in that area…..but I don’t like the name Limoncino so I use Limoncello anyway 🙂