Tag: limoncello

limoncello

How to recognize a real limoncello – Italian Cuisine

Guide to buying the most loved liquor of the summer. Because the good one is made (really) with I.G.P. Lemons of Sorrento

Dozens of bottles lined up on the shelves, all yellow and all apparently the same: extricating themselves in the world of limoncello it is not easy at all. The limoncello it's a liquor of our tradition, one of the symbols of Italy in the world, a must for a summer table and the worthy conclusion of a Mediterranean dinner. It is thus part of our culture that it is made at home, by macerating lemon zests in ethyl alcohol, to which a syrup of water and sugar is added. Only the peel is used, the outer part, yellow, rich in essential oils, and therefore for an excellent limoncello, lemons with a thick and particularly aromatic zest are needed, as only Campania's lemons can be. Meaty, full of taste, kissed by the sun and the sea breeze that only the enchanting Sorrento peninsula can give.

The true limoncello it is a 100% natural liqueur, without dyes or preservatives that contains all the perfume of the best lemons: not too bitter, not too sugary, without flavors, essential oils, dyes or other ingredients – as instead they are too often indicated on many labels, but not those with real I.G.P. Lemons of Sorrento.

The Sorrento lemon has become one Indication of Protected Origin for its varietal and terroir peculiarity. Also known as Ovale di Sorrento, it stands out from the other lemons for its elliptical shape, medium-large dimensions, the skin rich in essential oils that make it very fragrant. The flesh is straw yellow in color and very succulent and the juice characterized by high acidity is rich in vitamin C and mineral salts. It is cultivated between the municipalities of Massa Lubrense, Sorrento, Vico Equense, as well as on the island of Capri, with a unique cultivation technique that involves the use of the "farfrelle", that is straw mats that cover the foliage of the plants that grow in lemon gardens to protect them from bad weather and to delay ripening. The Sorrento Lemon Consortium I.G.P. promotes not only the origin and quality of the fruits but also the authenticity of the entire production chain faithful to the typical Sorrento processing, also for the production of the liqueur by alcoholic infusion of the peel: all according to tradition!

Limoncetta from Sorrento it is just like that, with peels of fine oval lemons, water, sugar, alcohol and is produced in Vico Equense, a splendid coastal village full of lemon groves. Lemons are harvested in winter, their peels carefully peeled and left to infuse for a whole week. In each bottle of Limoncetta there are 300 grams per liter of I.G.P. Lemons of Sorrento, a good 20% more than requested by the Consortium. And you feel it.

Limoncello can be drunk smooth, iced, or with tonic water, for a refreshing drink – and can be used in many sweet (and savory!) Recipes. Stay tuned….

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The perfect limoncello (and some ideas for using it in the kitchen) – Italian Cuisine

Because a summer dinner can only end with a frozen glass of this colorful digestive, a liqueur that can also enrich many recipes

The limoncello it is the liqueur that must always be kept available in the freezer because it is perfect for concluding a lunch or dinner with friends, especially in summer.

Must-have freezer

Fresh and citrusy, limoncello is a digestive very pleasant and an alternative to the classic bitter after a meal.
It should be served strictly cold and in a small glass without ice. If you are a true connoisseur, bring it to the table with iced glasses.
Do it at home it is very simple and we advise you to prepare a lot of it to always have a stock ready in the freezer for company evenings and to pay homage to your friends: artisan liqueurs are always very welcome gifts.

Only organic lemons

To prepare an excellent limoncello you need to start with top quality ingredients.
THE lemons they are the base so they must not only be fragrant and tasty, but above all grown naturally and without chemicals because it is from the peel that oils and all the fragrance of this drink are extracted.
Obviously we recommend i lemons from Sicily or Sorrento, but if you have a tree in the garden, take advantage of it.

The perfect limoncello recipe

Ingredients

8 large, organic and untreated lemons
1 liter of water
1 liter of 95 ° alcohol
700 grams of sugar

Method

With a very sharp little knife take the lemon rind without reaching the white bitter part.
Pour the lemon peel and alcohol into a large glass jar, stir, cover everything with a lid and let it sit in a cool, dry place for 20 days.
Remember to shake the jar twice a day.
After 20 days filter the liquid obtained with the help of a gauze or a sieve and pour it into a glass container.
Separately prepare the syrup by heating water and sugar in a saucepan. Bring the water to a boil and stir to dissolve the sugar well.
Allow to cool and then add the syrup of water and sugar to the filtered alcoholic macerate.
Pour the limoncello in glass bottles sterilized in boiling water. For this quantity you will need two 1 liter bottles.
Close them with a stopper and let the drink rest in a cool, dark place for 30-40 days.

Variations with citrus fruits

You can prepare a drink very similar to limoncello also with other citrus fruits.
For example, the version with the is very good orange peel, particularly aromatic and with a bitter aftertaste that to the lime and the al tangerine.
You can also mix different types of citrus together.

Brown or granulated sugar?

We talked about sugar in the recipe of limoncello, but without specifying which type.
You can actually use it both white and cane. Nothing will change but the color which in the second case will be slightly more amber.

How to use limoncello in the kitchen? Find out some suggestions in the tutorial

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Risotto with limoncello – Recipe Risotto with limoncello from – Italian Cuisine

First chop the basil and use it to flavor the oil in the casserole, then add the rice and toast it.

Sprinkle with the limoncello, always over high heat, then lower the heat, add 1 ladle of broth and start the normal cooking of the risotto, adding hot broth as it is absorbed.
When cooked, season with salt and pepper, then stir in butter, parmesan and lemon peel.

The limoncello risotto is ready, served, decorated with fresh basil and served.