Limoncello

This is a very simple but very effective “digestivo”, served at the end of the meal. Every family and many restaurant make their own and unwary tourists take to the narrow, winding Amalfi Drive, along the cliffs, with great panache, after sampling this delicious, seemingly harmless, lemon liqueur. I have made “limoncello” outside Italy, very successfully, even when local Australian liquor laws forced me to do a pharmacy crawl, buying up miserly quantities of pure alcohol at every stop !

14 fl.oz 95 % proof pure alcohol (vodka or schnapps can be used )

14 fl.oz water

1 1/2 cups sugar

8 unwaxed lemons

 

Remove the yellow rind from the lemons, with a zester or peeler,  taking care not to cut into the bitter white pith. Heat half the water to dissolve the sugar, then pour into a glass, china or stainless steel bowl. Stir in the remaining alcohol and the lemon peel. Leave for 48 hours. Remove the lemon rind with a slotted spoon, and pour into a bottle. Store in the refrigerator and serve  very cold.

Lemons

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