February 21 2013
July 08 2012
Limoncello di Sorrento, is a strong liquor made from lemon rind and pure alcohol. It comes in both clear and cream. Limoncello is traditionally served chilled as an after dinner digestive.
One of the top souvenirs from Sorrento,limoncello is the signature lemon liqueur. You can find it at Limonoro, Via San Cesareo, 51. This is a good place to see it being made, after which you’ll know why it packs such a punch – it’s basically pure alcohol with flavouring.
Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
Recipe courtesy Giada De Laurentiis – FOOD NETWORK