Alyena will show you how to make homemade limoncello. (Lemon Chello) The very popular Italian lemon liqueur served as an after dinner drink or something refreshing to sip on.
Traditionally, Limoncello is served chilled as an after-dinner drink and is commonly referred to in Italy as a “digestivo.” Limoncello is a preferred drink at cocktail parties with any variety of hors d’oeuvres.
WASHING LEMONS:
Wash the lemons with a vegetable brush and hot water to remove any residue of pesticides or wax; pat the lemons dry. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel. NOTE: Use only the outer part of the rind.
BEST LEMONS FOR LIMONCELLO:
The type of lemon used for making Pallini Limoncello is the Sfusato Amalfitano, also known as Amalfi lemon. These lemons are protected by the Protected Geographical Indication, or PGI, from the EU, delimiting a specific area where they can be grown that comprises the 13 towns of the Amalfi Coast.
The limoncello will mellow out a lot and will continue to get smoother the longer it ages.
Our Limoncello Liqueur recipe:
The peels of 12 organic lemons
(avoid the white part of lemon)
1 26 oz bottle of Vodka
Sugar water recipe:
3 cups of water
1.5 cups of sugar
Serve in small glasses.
PLEASE REMEMBER TO DRINK RESPONSIBLY and NEVER DRINK AND DRIVE!
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00:00 Introduction
00:18 Making the Limoncello
01:53 Making the simple syrup
03:30Tasting the Limoncello
04:20 Next Weeks Recipe