Limoncello is drunk chilled. Limoncello: the most Italian liqueur

02.11.2023

Limoncello is a traditional Italian drink. When coming to Italy, you should definitely try it in one of the local bars or restaurants.

If you follow all the rules of administration, you will enjoy the soft, refined taste of this liqueur.

In Russia, this liqueur can be found on store shelves with alcoholic products. Limoncello consists of alcohol, lemon zest, sugar and water.

If you wish, you can prepare the liqueur yourself; the ingredients are quite accessible. The advantage of home cooking is that you can adjust the proportions responsible for taste.

Like any drink, limoncello should be consumed correctly, otherwise you will not be able to enjoy its taste.

The Italians have a whole system according to which they should drink this liqueur. It’s worth getting into their culture and enjoying the tart taste of the drink.

Three main rules for eating Italian limoncello:

You should pour the liqueur into the glasses a little at a time so that it does not have time to warm up in your hands. The bottle is immediately placed back in the freezer.

When warm, the drink loses its taste; only sugar and acidity will be noticeable. For liqueur lovers, it’s okay, but it’s better to use it correctly.

What to drink limoncello with: cocktails and snacks

Italians prefer to consume limoncello without a snack., because they drink it after eating.

Even when they do this on an empty stomach, they still prefer not to snack. But there is something to argue about here.

Any type of sweets is suitable for this:

Candies with nuts.
Chocolate.
Fruits.
Ice cream.
Berries.

Fatty cream pies and cakes should not be used as a snack. Their stomach digests it better with hot tea.

For alcoholic snacks, dry and low-fat snacks are better suited. The exception is chocolate - its calorie content is high, but it goes well with limoncello.

Limoncello is consumed not only in its pure form. The mild lemon flavor allows it to be combined with many other cocktails and desserts.

It is in this form that the traditional Italian alcoholic drink is popular in Russia.

You can use any juices. Orange carbonated juice or fresh juice will do. This method is good for those who want to weaken the strength of the drink.

The juice must be cooled in the freezer. Mixing proportions: one to one.

Limoncello can be purchased at a specialty store or prepared yourself.

This drink does not need to be infused; the ingredients for it are available to everyone. The recipe is simple, even a beginner can prepare it.

Important! It should be remembered that any cocktail is an alcoholic drink.

Alcohol should be consumed in moderation, in small quantities. It is prohibited to drive after consuming it. For some medical conditions, you should first consult your doctor.

Drinking alcohol in moderation will not cause harm. Enjoy cocktails with the Italian drink and appreciate its pure taste.

It is important to use it according to all the rules, then you will enjoy its rich taste. Bon appetit!

Useful video

Lemon liqueur has been known for more than a hundred years; it is known even to inveterate teetotalers. The beautiful word limoncello is strongly associated with sunny Italy, although the Italians themselves still have not decided where such a popular drink was born.

But all the proposed regions were concentrated near the Bay of Naples.

However, in Italy they consider the classic version Limoncello di Sorrento IGP, created on the Sorrento Peninsula from lemons of the same name. Lemons with thick, wrinkled skins are grown under the canopy of chestnut trees.

Nevertheless, limoncello is completely easy to prepare at home, which, in fact, is what most Italian housewives do. Each of them uses a generally accepted recipe, fine-tuning it to suit their own taste.

Sweet, slightly tart liqueur, with a refreshing aroma and taste of lemon. Known all over the world, similar drinks are made in Russia and the USA. It is consumed as an afternoon digestif, as an independent drink, and is used in a variety of cocktails.

It deservedly claims to be an amazing, incomparable alcoholic delicacy.

Compound

Each of the recipes provides:

Finely peeled lemon zest in fairly large quantities. In this case, the white part is not touched. That is, to remove the zest, use either a vegetable peeler, thinly cutting the skin, or a grater.
Alcohol base. Italians produce limoncello using high-quality grain alcohol. At home, grappa is often used as an alcoholic base - grape moonshine, an analogue of chacha. We often have recipes with. In principle, this is acceptable, because the basis of high-quality vodka is the same grain alcohol. There is also an option with moonshine, but you should be careful when choosing this product, because the smell of fusel (if there is one) cannot be interrupted, and the result will not be limoncello, but an unsuccessful attempt to mask the bad smell and taste.
Sugar.
Water is clean and soft.
There is also a cream liqueur, which contains milk and cream.

Important. Lemon juice and pulp in any form are not used for limoncello.

Firstly, from these components the drink acquires excess acidity and bitterness. Secondly, the shelf life of the liquor is significantly reduced.

How many degrees

Different brands of store-bought drink differ greatly in both taste and strength, which varies from 15 to 40°. At home, they usually strive for a strength of 25 to 30°. So that it is pleasant to drink and you can feel the strength.

How and with what to drink

The main rule of drinking limoncello is strong cooling. Italians don’t just put a bottle of drink in the refrigerator, but put it in the freezer. They claim that liquor does not freeze. But you should still monitor it, and it is better to leave it for several hours before use, and not keep it there constantly.

Small elongated glasses of 40-50 grams, no more, are also sent to the freezer. Although the Italians themselves love to drink lemon liqueur from chilled ceramic cups.

They drink limoncello after a meal or serve it with dessert - fruit, cakes with butter cream, dark chocolate. Moreover, they take small sips, then exhale through the nose, feeling the lemon taste.

Limoncello is also used to top ice cream. The liqueur is also very popular in cocktails.

Watch a video about the culture of drinking the Italian liqueur Limoncello, source - AlcoFan is a channel for connoisseurs of alcoholic beverages:

Best before date

Limoncello can only be stored for a long time in the cold and away from sunlight, as this leads to spoilage of the product. Lemon zest is very sensitive to light, so lemon liqueur should not only be stored, but also infused in a place where sunlight does not reach.

The shelf life of homemade limoncello in the refrigerator should not exceed 1 year. It’s even better to drink it 2-3 months in advance.

Attention. The lower the degree of the drink, the sooner it is advisable to drink it.

As for purchased limoncello, if stored properly (refrigerator, freezer), it does not lose its properties for a year or more.

Selection of lemons

The best lemons for homemade liqueur – with a thick, wrinkled skin. Try peeling the skin thinly. The zest should be slightly bitter even without the white part (albedo, as the Italians call it).

It's good if you have the opportunity to buy lemons directly from those who grew them. But since this is unlikely, after purchase, take steps to rid the fruits of the substances with which they were treated for long-term storage:

Wash under hot running water. It will dissolve waxy deposits if present.
Use a stiff brush when washing.
Wipe the washed lemons harshly with a rough cloth.

How to make at home

To create limoncello at home, the zest must be soaked in alcohol (maceration). Moreover, if alcohol is used as a basis, 2-3 weeks are enough; for 40-proof vodka or moonshine, extend the period to one month, since the lower the alcohol level, the longer the maceration takes place. Upon completion, the tincture is mixed with sugar syrup.

There is no single “unshakable” recipe for limoncello. In Italy it is prepared in different ways. But there are basic principles that we will introduce you to.

Moonshine recipe

As already noted, Italians sometimes prepare limoncello with grappa. Therefore, you can perfectly recreate the recipe if you have it in your home bar. But, again, given that in industrial conditions this liqueur is prepared with grain alcohol, grain moonshine or even homemade alcohol made using a column will also work.

Main condition. Moonshine must be of high quality, purified, without foreign odor.

It is advisable to use undiluted moonshine (after the second distillation, its strength is usually 60-70°, or even higher). It better “selects” its unique aromatics from the zest.

For 1 liter of high-quality moonshine (approximately 60 degrees), take:

10 lemons;
600-700 g sugar;
2 liters of non-carbonated mineral water.

Cooking method:

Wash the lemons and thinly zest them all.
Pour moonshine over the zest and leave it in the dark for at least a couple of weeks (but no more than a month).
Heat water and dissolve sugar in it. No need to boil. Refrigerate.
Strain the tincture and mix it with the syrup.
After a day of leaving the limoncello in the refrigerator, try

Cooking with vodka

A liqueur based on vodka will have a strength of 25-27°.

Take:

half a liter of vodka;
400-450 g sugar;
5 medium-sized lemons;
250 ml (1 glass) water.

The method of preparation is the same as for the moonshine recipe.

Important. Lemon peels should be infused in vodka for at least 3 weeks to obtain a rich lemon flavor.

Limoncello with alcohol

Any of the recipes mentioned are also applicable to alcohol, and due to its strength, the infusion time can be reduced to two weeks.

However, try making a soft, alcohol-based cream liqueur. What you will need:

half a liter of pure undiluted alcohol (96°);
zest cut from 6-8 lemons;
kilogram of sugar;
half a liter of milk;
0.5 liters of cream (it should be the freshest, best of all - just received, which is not always possible and not for everyone);
half a small packet of vanilla sugar.

Preparation:

Remove the zest as described.
Fill with alcohol and leave for 2 weeks in a warm place without exposure to sunlight. It is best to lock it in a kitchen cabinet. Shake daily.
Boil milk with cream and vanilla. Then add sugar, dissolve, cool.
Strain the previously obtained tincture, stir in the cooled sweet milk-cream mixture.
Limoncello cream should mature in the refrigerator for 10-12 days.

Despite the strength of about 30°, this liqueur will delight you with a soft and very sweet taste.

Attention. It is not prohibited to prepare cream liqueur with a 40-proof alcohol base, only 300 ml of milk and cream should be taken.

See also the step-by-step recipe for making limoncello liqueur at home from moonshine, strength 25º, source - Two glasses:

Limoncello liqueur in cocktail recipes

Limoncello will give the drink an unusually fresh lemon aroma. You can mix the liqueur with orange juice, amaretto, mineral water and berries at your discretion. In general - as you please. But there are also well-known recipes, some of which are given below.

"Skittles"

For it you will need:

2/3 cup ice (cubes);
limoncello - 40 ml;
honey syrup -15 ml;
strawberries - 45 g;
big lemon.

Preparation:

Trim the top of the lemon to form a bowl and scoop out all the pulp.
Lightly crush the strawberries in a glass.
Squeeze the juice out of a quarter of the lemon pulp and add to the strawberries.
Add honey syrup here and throw in ice cubes. Stir.
Pour into a lemon bowl.

Use a skewer with strawberries as decoration. Drink through a straw.

"48 drops"

Why it is called that is unclear, but it has stuck. You will need:

30 ml each of limoncello, quality vodka, Fino sherry;
200 g crushed ice;
strip of orange zest.

Shake the alcohol with ice in a shaker. Strain into a glass. Garnish with a spiral of orange zest.

“Chiki-pukki” puff

For 20 ml of lemon zest liqueur, take 15 g of blackcurrant liqueur and gin. First add the limoncello. Mix it with a small pinch of freshly ground black pepper.

In another glass, mix blackcurrant liqueur and gin. Spoon this mixture onto the top of the limoncello, being careful not to overmix the drinks.

What to do with leftover lemons?

A thrifty housewife will never lose her remaining lemons. Here's what they can be used for:

make natural lemonade, jelly or other drinks, culinary dishes that use lemon juice;
make juice and freeze in ice trays to then use for cocktails and other culinary delights;
make jam, which is a great addition to tea, especially during the cold season.

Popular limoncello brands

Among the popular brands of limoncello, we highlight:

Limoncetta di Sorrento is one of the most popular products, a sweet liqueur with a lemony, balanced taste.
Pallini Limoncello is a classic and natural liqueur.
LIMO Limoncello with fresh taste.
Among our favorite brands is Caravella Limoncello, considered the standard of limoncello.
Limoncello di Capri comes from this island.
Luxardo is a great tasting drink.
Villa Massa.

Today, limoncello is also produced in the Russian Federation and CIS countries using classical technology. But only if the drink is made with your own hands, you can 100% guarantee its naturalness. So do it, experiment, share your achievements in the comments and recommend the article with recipes to your friends on social networks.

The yellow thick drink is known all over the world - it is Limoncello liqueur. Where it comes from is a controversial issue, but according to the main version, the Italians were the first to prepare it. And now every resident of this country has this drink in their refrigerator.

In Russia, Limoncello liqueur has also become popular - it is drunk, used to make cocktails, and even used in cooking. This is a strong soft drink that is pleasant to drink during the hot season.

It is quite easy to prepare - the most important thing is to choose good lemons and strictly follow the recipe. You can prepare Limoncello at home, and the finished drink can take a long time to sit in the refrigerator and even the freezer.

In order to enjoy the taste of the drink, you need to consume and combine it correctly.

Limoncello Recipes for Home Cooking

Selection of lemons

Limoncello is one of those cases where the quality of the raw materials is especially important. The color, taste and aroma of the drink are created by essential oils. They are contained in the peel, not the pulp. Finding good lemons in our infertile latitudes is difficult. But knowing a few secrets, you can.

Ripe lemons have shiny skin. Unripe fruits have a matte surface. To get rid of wax, pour boiling water over the lemons. Then wipe dry with a woolen cloth.
Squeeze the lemon in your hand. A moderately ripe fruit springs a little, but remains dense. Overripe - softens. In overexposed and overripe citrus fruits, the amount of vitamins decreases.
Lumpy lemons have thicker peels than smooth ones. Usually this is a disadvantage. In our case, rather an advantage. Only the peel containing the maximum vitamins and oils will be used. Therefore, we are not afraid of pulp weight loss.
Brown spots indicate the use of antibiotics and chemicals. This adds bitterness.
Does the film easily separate from the pulp? This is a sign of hypothermia or even freezing of the fruit.
And, of course, the smell. It is impossible to remove it from real lemons that have not been treated with chemicals.

alcoplace.ru

Recipe with sparkling water

Limoncello is a strong alcoholic drink originally from Italy, a liqueur that is mainly prepared in the south of Italy: on the islands of Ischia, Capri, Sicily and Sardinia (not to be confused with lemon vodka).

The Italians claim that only they make the most delicious drink, they say, they have unique lemons, which they collect during the day and make an infusion in the morning.

To begin, we will need the following ingredients:

1 kg of lemons (6-10 pieces, depending on their size);
500 ml of pure, like a baby’s tears, alcohol with a strength of 95-96%;
500 g sugar (can be safely replaced with fructose with recalculation of sweetness);
650 ml purified still water.

Lemon preparation and cooking

Choose the most fragrant, yellow and beautiful lemons, preferably dense ones - these are easier to clean. I’ll give you some advice for the future: check everything that concerns food by smell. Before buying lemons, I make sure to sniff each one; of course, the wax that is used to treat them kills all the pleasant odors, but you can’t take it away from real lemons. Now let's prepare.

Wash the lemons thoroughly, or better yet, pour boiling water over them so that the wax comes off, and then rub them with a thick, rough cloth.
Then remove the peel from them: you need to remove only the yellow part, without the white pulp, which gives bitterness. The easiest way to do this is with a paring knife.
At the end you should get 120-150 g of zest, but this is not important.

Place the zest in a jar and fill it with 500 ml of alcohol, then close it tightly. To avoid confusion with deadlines, write the date on the jar.

You need to infuse alcohol on the zest for 3 to 7 days in a dark, cool place.

Shake vigorously 2-5 times daily. Italians can infuse their homemade limoncello for months, but as practice has shown, this is a waste of time, which, moreover, can negatively affect the taste of the drink.

After the specified period, strain the tincture through a sieve or cheesecloth, squeeze out the zest and you can begin preparing the syrup.

Tip #1. After straining the lemons, fill them with water and leave for a couple of hours. After this, use the water to prepare syrup - it will contain additional oils, vitamins, and also precious alcohol.

Preparation of syrup

Pour 0.5 kg of sugar into a saucepan and pour in 0.65 liters of water.
Cook over low heat until the sugar is completely dissolved, but do not bring to a boil.

Remove the syrup from the heat and cool to room temperature, then add it to our infusion. The drink will become cloudy - don’t be alarmed, these are the essential oils that have emulsified, that is, they have been released from the alcohol that held them (if you remember, the same process is observed when drinking absinthe in the classical way).

Tip #2. The syrup can be brought to a boil, and the resulting foam must be skimmed off. In this way, you can get rid of microorganisms, including spores, which are in the stage of “anabiosis” inside sugar, which, as is known, does not act as a preservative.

First, heat the water to 50-60 degrees and dissolve the sugar, and then boil it twice, constantly skimming off the foam with representatives of the flora and fauna.

Pour the finished limoncello into bottles and put the liqueur in the refrigerator

Storage

Place the resulting drink in the refrigerator for 5-6 days and shake it once a day. After 5 days, ready-made homemade limoncello can be drunk after placing it in the freezer.

Some sources mention oils that rise to the top after the drink is infused. I didn’t take them off - it seems to me that it’s more correct (there’s hardly a lot of harmful stuff there). Since limoncello is prepared at home without distillation, it will contain a lot of vitamin C, which is what we need.

As with homemade Becherovka, you should not drink the drink immediately after mixing with syrup - let it rest and “marry” all the components. If you cook according to this recipe in compliance with all the wishes, then at the end you will get a liqueur with a strength of about 35-38% and a sugar content of about 30 g/100 ml, which in some sources is classified as a classic (you can calculate the strength using the table from this article ).

therumdiary.ru

How to make Limoncello with vodka

The recipe for limoncello with vodka is slightly different from the one that uses alcohol as a base. However, this does not affect the taste of the drink. Homemade limoncello with vodka is no less tasty and aromatic and is perfect for drinking not only in its pure form, but also for making wonderful cocktails.

Lemon -10 pcs
Vodka - 1 l

You will need 10 large lemons, from which you need to carefully cut the zest.

The cut zest should be placed in any glass container with a wide neck. A 1.5 or 2 liter glass jar is ideal for these purposes.
The zest placed in it should be poured with 1 liter of well-purified vodka. The softer it is, the more pleasant and tender the liqueur itself will be.
Cover the jar with zest and vodka with a thick sheet of paper or a piece of cotton fabric so that air gets into the container.
Then it should be placed in a warm place for 7-8 days, stirring the contents of the jar periodically.

Within a few days, an amazing aroma will appear in the room where the container with the lemon zest tincture is located. However, the base for the liqueur is considered ready only when the color of the vodka turns deep yellow. After this, the tincture should be filtered and poured into a separate container.

Now you need to prepare the syrup, without which not a single liqueur can do.

To do this, pour 1 liter of water into a saucepan, add 500 g of sugar to it and let the mixture simmer over low heat.

It is very important not to stir the contents of the pan, but remember that the syrup should not burn. If you do everything correctly, then after 15 minutes a homogeneous and fairly thick mass will form in the pan, which must be cooled to room temperature.

Only after this can the syrup be mixed with an alcohol tincture of lemon zest and bottled.

The resulting drink must be well sealed and kept at room temperature for at least 2 weeks. Drink the liqueur chilled or use it to make cocktails.

alcorecept.ru

Description

Limoncello liqueur is an Italian lemon liqueur, traditionally produced in southern Italy. The drink contains sugar, lemon zest, water and alcohol. In its homeland, this drink is considered one of the most popular.

Traditionally, Limoncello liqueur is made from Ovale di Sorrento lemons, since these citrus fruits have a high content of essential oils.

At the industrial level, lemon zest is soaked in alcohol for 3 months and then mixed with syrup.

In order for the liqueur to be aromatic, it is produced using original technology.

So, lemons are collected at noon, then they are washed, and the zest is removed in a thin layer so as not to touch the white pulp.
The zest is infused with alcohol, after which sugar and water are added.
All ingredients are mixed into one drink.
Afterwards it is sent for distillation and bottled.

It is not established exactly where this drink originated, but most likely it was the island of Capri. The creation of Limoncello liqueur is surrounded by various legends.

The appearance of the drink on the island of Capri

So, according to legend, a certain Massimo Cannale lived on the island, whose great-grandmother knew the recipe for creating this simple drink.

In 1988, Cannale registered the trademark for this lemon liqueur.
In the Campania region, many people grew citrus fruits in their gardens.
Since the lemon harvest was good, the issue of their processing has always been relevant for Italy.
In Sorrento and Amalfa there was even a tradition of serving guests a glass of liqueur.
Amalfa claims that limoncella began to be produced at a time when lemons were just beginning to be grown in the rest of Italy.
According to one version, limoncella was created by Italian peasants and fishermen in order to have something to warm up in the morning.

The popularity of this drink owes much to the Massa brothers, who founded the Villa Massa brand in 1991. According to local legends, the idea to establish a limoncella plant was given to them by farmers who complained about the poor sales of their citrus crop. Limoncello soon captivated citrus connoisseurs around the world. It can be found in America, Australia, as well as in Europe and Asia. Also, the popularity of Limoncello liqueur increased after actor Danny DeVito tried this drink, after which he decided to open a restaurant. This fact contributed to an increase in liquor sales in the United States by 20%.

xcook.info

Where does liqueur come from?

The “sunny” liqueur is produced on the islands of Italy.
Capri, Ischia, Sardinia and Sicily are competing for the title of first producer.
This liqueur has also been produced for a long time in the cities of Amalfi and Sorrento on the coast of mainland Italy.

Each region tells its own legends about the creation of the national liqueur. For some sellers and manufacturers this is a matter of life, for others it is a successful marketing ploy.

It was possible to track official mentions of venerable age only on the island of Capri and in the city of Sorrento. In Capri, the Limoncello production plant was launched by Massimo Canale. In 1988, he officially registered the trademark and began making Limoncello based on his grandmother's recipe. He was a restaurateur, and lemon liqueur became the highlight of his establishments.

In Sorrento, Limoncello was registered by the brothers Sergio and Stefano Massa. Interestingly, the official registration date of their Villa Massa Limoncello is 1991. However, it would be unfair to suspect the brothers of plagiarism.

The thing is that lemon liqueur has been prepared in Italy at least since the beginning of the nineteenth century, so it is simply impossible to track who started making it first or who uses the original recipe.

nalivali.ru

Popular brands

The most popular brands of limoncello, as a rule, include:

Limoncello di Capri;
Villa Massa;
Luxardo;
Limoncello Pallini;
Bella Verde;
Lemoncello Toschi;
Limonce';
Limoncello di Sicilia - Russo;
Sorrento Nature.

Interestingly, the idea of commercial production of this liqueur easily crossed the ocean and is now developing with great success in the United States. Very similar drinks are also produced in the Republic of Malta and the south of France.

Compound

The extremely simple composition of the liqueur includes:

Ripe lemons (preferably collected from Campania or Sicily).
Undiluted food grade grape alcohol.
Sugar and environmentally friendly still water.

At the same time, the production of the mentioned liqueur is based on the process of infusing alcohol with lemon zest. The result is a rather sweet drink with a piquant sourness. There is also a less strong Crema di Limoncello, in the production of which water is replaced with milk or cream.

However, it is worth mentioning that most licensed producers of the drink add preservatives to ensure its safety, and emulsifiers to give it spectacular transparency.

Fortress

In fact, the strength of limoncello is not regulated by anyone. Technically, it can vary from 15 to 45 degrees.

However, among the official producers of the drink there are unspoken standards of decency, according to which the alcohol content in store-bought drinks should be in the range of 25-32 degrees.

At the same time, if you are interested in less strong options, then you should stop at Limoncello Pallini (26 degrees) or Limoncello Luxardo (27 degrees). If you prefer more challenging drinks, pay attention to the following brands: Limoncetta di Sorrento (31 degrees), Limoncello Villa Massa (30 degrees) and the like.

Best before date

First of all, you need to keep in mind that this drink should be stored in the refrigerator. In this case, factory-produced liqueur is guaranteed not to lose its taste for more than a year.

Homemade drinks, due to the absence of preservatives in them, are best consumed within 1-6 months. Moreover, the lower their strength, the sooner they need to be capitalized.

vzboltay.com

How are you ut Limoncello in production

The production of limoncello at first glance is not a complicated process, but it still has some nuances.

To make it, as a rule, ethyl alcohol with a strength of 90 degrees is used, in which lemon zest is soaked.
Only the yellow part of the crust is cut off, because the presence of white pulp will later lead to the appearance of bitterness.
Average fruit consumption: 10 large lemons per 1 liter of alcohol.
The infusion time depends on the recipe used by the manufacturer. Usually it is about 20 days.
After aging, sugar syrup is added to the solution (a total of 600-700 g of sugar per 1 liter of water).
The liqueur is then filtered and bottled.
After a month of ripening, limoncello is ready to eat. The strength of the final product is 20-40 degrees, depending on the manufacturer.

You ask: “What is the difference between liqueurs from different companies?” The answer is simple: lemons!

What kind of lemons are used in production?

For original limoncello, only limone di Sorrento are used, which must grow in the area from Vico Equense to Massa Lubrense and on the island of Capri. The methods of growing citrus fruits in these areas are traditional.

The unique characteristics of the fruit depend on the microclimate and proximity to the sea. Protection from cold winds by thatched structures called pagliarelle around the lemon gardens plays an important role.

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Harvesting takes place between February and October and is done by hand to prevent the lemons from coming into contact with the ground. During cultivation, the fruits are not subjected to any chemical treatment.

The difference also lies in the taste of citrus fruits, which depends on the variety. The most used varieties are:

Femminiello from Massa Lubrense - oval-shaped fruits with a smooth skin, very juicy;
Sfusato from Amalfi are cone-shaped lemons with thick skin and almost no seeds.

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These varieties are characterized by the intense aroma of essential oils, which pass into the liqueur, giving it a unique citrus taste. When purchasing a liqueur called “Limoncello di Sorrento”, you can be sure that this is a real traditional drink with an authentic taste.

amp;amp;amp;amp;lt;img class=”alignnone wp-image-24318 size-full” title=”Meloncello – an unusual version of a melon-flavored drink” src=”http://italy4.me/wp-content /uploads/2017/02/Meloncello_cr.jpg" alt="Meloncello" width="960″ height="480″ srcset="http://italy4.me/wp-content/uploads/2017/02/Meloncello_cr.jpg 960w, http://italy4.me/wp-content/uploads/2017/02/Meloncello_cr-150×75.jpg 150w, http://italy4.me/wp-content/uploads/2017/02/Meloncello_cr-768 ×384.jpg 768w, http://italy4.me/wp-content/uploads/2017/02/Meloncello_cr-660×330.jpg 660w" sizes="(max-width: 960px) 100vw, 960px"amp;amp ;amp;amp;gt;

There are also unusual variations of the drink:

Pistachiocello (with pistachios),
Meloncello (melon flavored)
Fragoncello (strawberry flavored).
Some less common flavors contain honey, herbs and pepper.
amp;amp;amp;amp;lt;img class=”alignnone wp-image-24319 size-full” title=”Variant of milk liqueur “Crema di limoncello”” src=”http://italy4.me/wp- content/uploads/2017/02/Crema-di-limoncello_cr-1.jpg" alt="Crema di limoncello" width="960″ height="480″ srcset="http://italy4.me/wp-content/ uploads/2017/02/Crema-di-limoncello_cr-1.jpg 960w, http://italy4.me/wp-content/uploads/2017/02/Crema-di-limoncello_cr-1-150×75.jpg 150w, http://italy4.me/wp-content/uploads/2017/02/Crema-di-limoncello_cr-1-768×384.jpg 768w, http://italy4.me/wp-content/uploads/2017/02 /Crema-di-limoncello_cr-1-660×330.jpg 660w" sizes="(max-width: 960px) 100vw, 960px"amp;amp;amp;amp;gt;
There is a liqueur option made with milk instead of simple syrup called Crema di limoncello. It often contains less alcohol (about 16%).

italy4.me

Brown Sugar Liqueur Recipe

Homemade Limoncello recipe is a little different from the classic one. It is even simpler and the drink is made even faster. At the same time, the taste of the drink does not suffer - the liqueur turns out incredibly tender and aromatic.

vodka - 1 l
lemons - 15 pcs
brown sugar - 4 cups
water - 5 cups

Before preparing limoncello, wash and dry the lemons well.

Remove the lemon zest, being careful to remove only the yellow part without the white part.

From the remaining lemons you can make delicious lemonade.

Place the zest in a jar and fill it with medical alcohol or vodka.

Leave in a dark place at room temperature and do not touch for as long as possible - from 5 to 40 days. The longer, the richer the taste of the drink will be.

Then, mix sugar with water, pour into a saucepan and boil for 5-7 minutes until the sugar dissolves. Cool.

Strain the zest and mix the tincture with sweet syrup.

Pour into bottles and leave them in a dark place for another 5-40 days.

Store limoncello in the freezer - it does not freeze even at -20 degrees, but becomes a little thicker.

Limoncello moonshine recipe

To prepare limoncello with moonshine at home, you need to be confident in the quality of the product. Moonshine must undergo mandatory purification and, preferably, double distillation.

List of ingredients:

lemons – 1 kg;
purified moonshine – 1 liter;
granulated sugar – 200-500 grams;
distilled water – 200-300 ml;
juice of 1 lime;
vanilla - on the tip of a knife;
saffron - a pinch.

Cooking method

Prepare the lemon zest. We remove only the yellow part, without the white skin. We put the zest in a jar and fill it with moonshine.
In another container, bring water to a boil and add sugar. After the sugar has dissolved, remove the syrup from the heat and cool.
While the syrup cools, squeeze the juice from two lemons.
Add fresh juice and sugar syrup to the container with the zest. Close the liqueur tightly and put it away for 2-3 weeks. Keep in a dark, cool room. Shake the container every day.
At the end of the infusion, strain the liqueur through 2-3 pieces of gauze.
Season limoncello with lime juice, vanilla and saffron. Spices are needed to disguise the moonshine. In large quantities they will spoil the liquor. Therefore, we add according to the principle: “Less is better.”
Let the seasoned liqueur stand for another 3-4 days, filter and consume.

alcoplace.ru

Creamy Limoncello

Cream liqueur is sweeter and softer than usual. To execute it you need to take:

Half a liter of 96% alcohol or 700 ml of good vodka;
7-8 lemons, sugar – 1 kg;
half a liter of fresh milk and cream;
a little vanilla.

Cooking process:

Lemons are peeled, the zest without white films is placed in a glass container, into which alcohol or vodka is poured. Close the container tightly and leave for 15 to 20 days in a warm and dark place.
Bring milk and cream to a boil with the addition of vanillin, then dissolve sugar in this mixture and cool.
Strain the infused mixture from the peel, pour the milky liquid into it, mix and pour into bottles. Before drinking, the finished drink should be kept in the refrigerator for about 10 days.

luxgradus.ru

Italians recommend adding a cinnamon stick to limoncello along with lemon zest.
To achieve a greenish tint to the liqueur, 1 out of 6 lemons must be green. On the contrary, replacing every seventh lemon with an orange will give a more saturated color.
Ready limoncello can be stored in the refrigerator. The period of such storage is at least 6 months. In the freezer - up to several years.

How to drink Limoncello correctly - subtleties and nuances

All sources, including those from Italian colleagues, talk about the traditional use of liqueur - only from the freezer and only in frozen glasses. This has a lot to do with the quality of the product.

Freezing kills unwanted bitterness in all drinks, without exception, so if the limoncello was prepared with inappropriate care, for example, the white peel was left on the zest, then the taste of the warm drink will be very “inappropriate.”

Therefore, try to do everything as it should and then the drink will delight you under any circumstances. But let's get back to tradition:

Temperature

The day before drinking the liqueur, place the bottle in the freezer; put the glasses there too. If you used high-quality alcohol, the drink should not turn into ice, but it’s better to be on the safe side and constantly monitor its condition.

Pace

Italians drink limoncello measuredly, slowly, as befits Italians.

The drink itself is strong, but thanks to the essential oils of lemon and the low temperature, the strength is felt noticeably less. Drink the liqueur in small sips, holding it in your mouth for a few seconds - this way it will warm up and convey the fullness of its taste, and will also spread throughout the tongue, generously thanking all the taste buds.

When to drink

Limoncello is a classic digestif, that is, a drink served after a meal - it improves digestion. However, it is also an excellent aperitif, so it can be safely served before a meal, diluted, for example, with orange juice.

Combination

Traditionally, liqueur is not eaten as a snack, and I would not recommend this to you - it’s better to have a snack with vodka.

But if this is unbearable, then you can enjoy any fruits and chocolate, but only black, bitter ones - sweets will ruin the taste of the drink.
As for “liquids,” limoncello tastes good with citrus juices, champagne, vermouth and, of course, as part of cocktails.
The drink is also good with cream; there is even a separate type of liqueur with dairy products - creamy limoncello.
Liqueur complements ice cream very well: just pour it over a scoop of ice cream and enjoy the unique taste of a simple dessert.

nalivali.ru

Cocktail recipes with Limoncello liqueur

Recipes for cocktails with limoncello will be useful for those housewives who prefer to prepare delicious alcoholic drinks with their own hands.

Candy shot

Limoncello - 15 ml
Coffee liqueur - 15 ml
Mango juice - 15 ml
Lemon - 5 g
Ice cubes - 200 g

Preparation

Pour mango juice, coffee liqueur and limoncello into a shaker.
Knowing the recipe for limoncello liqueur, you can easily prepare this component for a cocktail.
Fill a shaker with ice cubes and shake, pour through a strainer into a shot glass and garnish with lemon zest.

Cocktails with limoncello turn out incredibly tasty and aromatic, and if you prepare this liqueur at home, you can make a wide variety of drinks to suit every taste at any time.

therumdiary.ru

Limoncello - 40 ml
Honey syrup - 15 ml
Lemon - 150 g
Strawberry - 45 g
Ice cubes - 200 g

Preparation

Cut the top off the lemon and carefully scoop out the pulp.
Place strawberries in a mixing glass and muddle.
Pour in honey syrup and limoncello.
Squeeze a quarter of a lemon.
Fill a glass with ice cubes and stir with a cocktail spoon.
Pour through a strainer and strainer into the lemon.
Garnish with lemon top and strawberries on skewer.

Vodka - 30 ml
Limoncello - 30 ml
Sherry Fino - 30 ml
Orange - 5 g
Ice cubes - 200 g

Preparation

Pour limoncello, fino sherry and vodka into a shaker. To make limoncello for this drink, use vodka.
Fill a shaker with ice cubes and shake.
Pour through a strainer into a chilled cocktail glass.
Garnish the cocktail with orange zest.

Now you know how to make limoncello and a delicious aromatic cocktail from this liqueur.

All right

If you make limoncello liqueur at home, you can use it to make a wonderful Chicky Pookie cocktail. A beautiful layered drink will pleasantly surprise your guests.

Gin - 15 ml
Blackcurrant liqueur - 15 ml
Limoncello - 20 ml
Ground black pepper - 1 g

Preparation

Pour limoncello into the chilled glass. You can use any limoncello recipe given above.
Add a pinch of ground black pepper and stir.
Mix gin and blackcurrant liqueur in another shot glass.
Using a cocktail spoon, layer the limoncello and pepper with the gin and liqueur.

Martini mojitato (long drink, muddle)

Innings:

highball

Ingredients:

40 white rum;
20 ml Limoncello;
30 ml dry vermouth;
1 ml Angostura bitters;
20 ml sugar syrup;
75 ml soda;
20 g lime;
6 g mint.

Preparation:

place 10 mint leaves and a quarter of lemon in a highball glass;
crush well with a muddler and add crushed ice (crash);
pour sugar syrup, limoncello, dry vermouth, rum and soda to the top;
stir everything with a cocktail spoon and add more ice;
add a splash of Angostura and garnish with a mint leaf.

therumdiary.ru

Love mi doo (short drink, shake)

Innings:

cocktail glass.

Ingredients:

30 white rum;
10 ml lychee liqueur (exotic fruit);
10 ml Limoncello;
50 ml mango juice;
20 g lime;
90 g passion fruit;
15 g raspberries.

Preparation:

put the passion fruit pulp into a shaker;
squeeze the juice from a quarter of a lime and muddle the contents;
add juice, liqueurs and rum, fill with ice and beat well;
Pour the drink into a glass through a strainer and sieve, garnish with raspberries.

Dream daiquiri meringue (short drink, shake, blend)

cocktail glass.

Ingredients:

30 gold rum;
15 ml Limoncello;
5 ml lychee liqueur;
15 ml sugar syrup;
1 egg;
10 g lime;
20 g cranberries;
6 g vanilla sugar.

Preparation:

pour syrup, liqueurs and rum into a shaker;
squeeze 2 teaspoons of lime juice;
add ice and beat well;
Strain the contents of the shaker into a chilled glass;
beat the cucumber berries in a blender and transfer the finished puree to a bowl;
add the white of 1 egg and vanilla sugar, beat with a whisk;
carefully place the resulting foam onto the previously prepared drink;
Sprinkle with a pinch of vanilla sugar and run the heat over the surface of the decoration a couple of times - the sugar will caramelize.

El Toro

This cocktail is prepared in a so-called old-fashioned glass. It is an uncut wide glass with a volume of 125-150 ml and a thick bottom.

For one serving you need to prepare the ingredients in the following volumes:

Tequila – 35 ml;
Limoncello – 20 ml;
Lime – 1 piece;
Lemonade.

Tequila with limoncello is poured into a glass. Lemonade is added to the taste of the cook. At the end, take a piece of lime, squeeze it out and put it in a glass.

The ingredients are as follows:

Light rum – 20 ml;
Baileys liqueur – about 45 ml;
Limoncello – no more than 20 ml;
Pineapple juice + lemonade 45 ml.

Preparation

All components, without lemonade, are placed in a shaker with the addition of ice cubes, and thoroughly shaken.
After which the mixture must be strained into a Collins glass and topped with lemonade.
The result should be a cocktail of 175 ml and a strength of approximately 12%. It will take 2 minutes.

Sicilian

Cocktail ingredients for 1 serving:

Cognac – 15 ml;
Coffee liqueur – 10 ml;
Limoncello – 15 ml;
Coffee – 40 ml.

Preparation

To decorate the cocktail, you need 1 tablespoon of whipped cream. All components are shaken in a shaker with the addition of ice cubes, and strained into a cocktail glass.
The drink is topped with whipped cream. Volume 80 ml with strength 15%.

Lady Limoncello

Drink composition:

Gin – 30 ml;
Dessert white vermouth – 25 ml;
Curacao Blue liqueur – 10 ml;
Limoncello – 15 ml.

Preparation

All components are placed in a glass and mixed thoroughly.
Ice is first placed in the glass.
After mixing, the cocktail is strained into a cocktail glass. The result should be a drink with a strength of about 28 degrees and a volume of 80 ml.

Fiery cold

To prepare the drink you need to prepare:

Limoncello – 20 ml;
Jägermeister liqueur – 20 ml;
Gin – 10 ml.

Preparation

The components are poured into the stack in layers, in the sequence indicated at the top, that is, Limoncello is poured first, gin is poured last, which is also set on fire.

Corvette

Preparing the ingredients:

Cognac – 30 ml;
Cointreau liqueur – 20 ml;
Limoncello – 15 ml;
Lemon syrup – 30 ml.

To decorate the drink - lemon zest. All ingredients are shaken in a shaker and strained into an old-fashioned glass. Top decorated with zest.

alcozavr.com

50 ml tangerine juice;
30 ml limoncello;
20 ml white vermouth;
crushed ice.

Shake all ingredients thoroughly in a shaker filled with ice. Strain the finished cocktail into a cocktail glass.

Cremoncello

30 ml limoncello;
30 ml cream.

Preparation

Refrigerate ingredients.
Then pour the limoncello into the glass and the cream on top.

30 ml tequila;
20 ml limoncello;
20 ml orange juice;
20 ml lime juice;
lemon slice for decoration;

Gently mix all ingredients in a shaker and pour into a glass. Add a few ice cubes to the finished drink and garnish the rim of the glass with a lemon wedge.

younapitki.ru

45 ml vodka;
20 ml limoncello;
20 ml lemon juice;
lemon zest for decoration;

Combine all ingredients in a shaker with ice and strain into a glass. Garnish the finished cocktail with lemon zest.

Tropical

40 ml limoncello;
40 ml pineapple juice;
40 ml tangerine juice;
15 ml strawberry juice;
a piece of pineapple for decoration;
1-2 strawberries for decoration;

Shake the juices and limoncello in a shaker with ice and pour the resulting cocktail into a Hurricane glass. Garnish the drink with strawberries and a piece of pineapple.

White lemon mulled wine (hot drink)

glass of Irish

Ingredients:

20 ml Limoncello;
150 ml dry white wine;
20 g lemon;
10 g orange;
5 g lemon grass;
10 g honey;
2 g cardamom.

Preparation:

Pour wine and limoncello into the pitcher (an iron mug, roughly speaking);
put 2 teaspoons of honey and cardamom there;
add orange and lemon zest;
while stirring the drink, heat it, but do not bring it to a boil;
pour the contents of the pitcher through a strainer into an Irish coffee glass;
garnish with lemongrass stem.

If there are ladies' cocktails, this is definitely one of them! However, the strong half of humanity will gladly partake of the divine drink, so stock up on enough ingredients!

Ingredients:

mint leaves - 0.25 cups
lemon liqueur - 0.25 cups (you can buy Limoncello or make it yourself)
sugar - 2.5 tbsp. spoons
lemon - 1 piece
cold champagne - 1 glass (or sparkling wine)

Cooking method

Mix mint, limoncello, 2 tablespoons of sugar and a long strip of lemon peel in a blender for 10 seconds.
The resulting mixture is squeezed into a separate bowl. Solid residues are discarded.
The edges of tall glasses are moistened with lemon juice, passed over the slice, and candied.
The resulting liquid is divided into 2 glasses. The remaining space is filled with cold champagne. The cocktail is ready to serve to guests.

vilingstore.net

Ingredients:

Lemon - 1 pc.
Basil - 4 leaves.
Raspberries - 6-8 berries.
Sugar - 2 tbsp.
Lemon vodka – 30 ml.
Limoncello – 15 ml.
Champagne or sparkling wine (for the top layer) - 1 glass.

Cooking method

Cut the lemon into quarters.
Use 2 quarters per cocktail.
Mash basil, raspberries, 2 lemon quarters thoroughly in a glass.
Place ice in a glass, add limoncello, water, and sugar.
Stir. Finish the cocktail with champagne. Garnish with raspberries, a slice of lemon and a basil leaf.

If you want to surprise your guests, this cocktail will help you 100%. After all, after finishing the portion of the aromatic drink, the wine glass can also be eaten, because it is made from natural apple!

Ingredients for 1 serving:

Apple - 1 pc. (medium size with flat, stable bottom)
Lemon - 1 slice
Apple slice - 1 pc. (cut in half)
Apple juice – 30 g (unsweetened)
Lemon liqueur Limoncello – 30 g
Vanilla vodka – 15 g
Cranberry juice – 10-20 g
Cinnamon stick - 1 pc. (thin for decoration)
Straw - 1 pc. (short thick one for serving)

Cooking method:

When choosing apples for a cocktail, make sure that they are the same size and stand stable on the table, because they will have to serve as glasses. Cut a container into the apple from the tail side. Be careful not to damage the walls or bottom!
Squeeze the juice of a lemon wedge into the bottom of the prepared apple glass and set it aside.
Combine apple slices and apple juice in a shaker and let sit for a minute.
Pour limoncello, vodka and cranberry juice into a shaker, shake vigorously and pour into the prepared apple glass.
Garnish with a straw and a cinnamon stick and serve immediately to intrigued guests.

The cocktails, of course, are a little complicated, but this is not for everyone. There are also simpler mixtures, ala limoncello-vodka-mint. In any case, do not draw conclusions after the first tasting of the drink - perhaps you did something wrong, and because of this, the thoroughbred “Italian” will fall out of favor with you.

Basically, now you know how to drink limoncello correctly and should not make fatal mistakes. Maintain a culture of drinking in your circle, do not turn another celebration into another drinking binge - alcohol can bring not only disappointment and bitterness.

Use in cooking

In cooking, Limoncello liqueur is widely used to make cocktails. This aromatic drink is also great for flavoring biscuits, muffins, and as a dip for homemade cakes.

For example, you can make a delicious Limoncello cake.

For this we need

3 lemons,
200 g chopped almonds,
100 g flour with baking powder,
300 g sugar,
6 eggs
Limoncello liqueur.

Lemons are boiled for an hour, then they are cut and crushed in a blender, after removing the seeds. The whites are separated from the yolks, the latter are beaten with 150 g of sugar. Add nuts and lemon mixture to the yolks, then add flour.

The whites, beaten with a pinch of salt, are carefully folded into the main mass. The resulting dough is poured into a mold and baked for 45 minutes at 180 degrees Celsius. Next, cook sugar syrup from 150 sugar, a few minutes before readiness, pour in 3 tbsp. limoncello liqueur. The finished cake is soaked in limoncello-based syrup.

One of the most delicious cocktails based on this liqueur is Cremoncello. To prepare this drink, in addition to lemon liqueur, you will need another 30 ml of cream. Limoncello is poured into a glass and cold cream is poured over it. The taste of the liqueur immediately changes and becomes like creamy ice cream with a slight alcoholic tint. Women will definitely like this drink.
Limoncello also goes well with a drink like vermouth. To prepare the Tangerine Dawn cocktail, white vermouth is mixed with limoncello, 50 ml of tangerine juice and 30 ml of lemon liqueur are added. The ingredients are mixed in a shaker and poured into glasses.
You can also make a youth cocktail called Skittles. For it you will need honey syrup, lemon, raspberries, limoncello. First, extract the lemon pulp. Next, mix ice, syrup, liqueur and raspberries in a shaker. Lastly, add lemon pulp, strained through a strainer. Decorate the cocktail with raspberries.
You can make aromatic mulled wine using Limoncello liqueur. To prepare mulled wine we will need 40 ml of lemon liqueur, 300 ml of white wine, 4 tsp. honey, lemon and orange zest. The remaining ingredients, as well as cardamom, are added to the heated white wine. To simplify the process, mulled wine can be prepared only with lemon liqueur without zest.

The benefits and harms of Limoncello liqueur

The benefits of the drink have long been known to Italian folk medicine. In its homeland, limoncello liqueur is very popular both as an alcoholic drink and as an effective medicine. So, in order to relieve tension, it is enough to drink only 100 g of liquor.

Limoncello has a relatively low strength, so it can be consumed without fear of a hangover.

Beneficial features

The beneficial properties of Limoncello liqueur are due to the peculiarities of its production. The drink is made by infusing lemon peel with alcohol, as a result of which the liqueur retains a large amount of vitamin C. It is a real storehouse of ascorbic acid.

Limoncello wonderfully tones, warms, and helps fight colds. It is also believed that this liqueur helps ease digestive processes.

Harm of liquor and contraindications

The drink can cause harm to the body due to individual intolerance, as well as excessive consumption.

xcook.info

Ingredients

Zest of 6 large or 8-10 small lemons
Vodka - 700 ml
Sugar - 500 g
Water - 500 ml

Preparation

1st stage

For the first stage of preparation we will need lemons and vodka. Wash the lemons thoroughly with a brush and wipe dry. Carefully remove the zest from them, being careful not to touch the white bottom layer. Leftover lemons can be used to make various desserts. For example, for lemon curd.

Place the lemon zest in a jar, fill it with vodka and close the lid. Let it sit at room temperature for 5-7 days.

Shake the jar periodically.

2nd stage

Boil sugar syrup. To do this, put the water and sugar on low heat and cook, stirring constantly, until the sugar is completely dissolved.

Wait until bubbles appear at the bottom of the pan and remove from heat. Cool.

Strain the lemon infusion through a thick gauze filter.

Mix lemon infusion with sugar syrup. Stir.

Pour the liqueur into bottles, close the lid tightly and keep for another 5 - 7 days.

It is recommended to cool thoroughly before use. You can place the bottle of liqueur for several hours (or overnight) in the freezer. Don't forget that limoncello liqueur is not only a classic digestif, but also an interesting ingredient for preparing a variety of desserts.

https://xn--b1agapphj9gwb.xn--p1ai/liker-limonchello/

Limoncello - how to make

Limoncello is a strong lemon liqueur that is made by infusing lemon peels in alcohol for 3-5 days. It is produced mainly in the south of Italy. Why in the south? Because citrons grow there - citrus fruits with the most juicy, thick and fragrant peel. There are many industrial versions of this liqueur, but most Italians prefer to make their own. It turns out much cheaper and tastier. Moreover, there are no special secrets - everything is quick and simple. All you need is good lemons, alcohol, water and sugar.

Recipe

alcohol 70% strength – 0.5 l
large lemons - 3 pcs.
sugar – 200 g

Wash the lemons and dry. Using a vegetable peeler, remove a thin layer of zest (without the white part). Squeeze juice from lemons. Place the zest in a jar with an airtight lid, pour in lemon juice and alcohol. Close the jar tightly with a lid, placing a sheet of foil under it. Leave in a cool, dark place for 1 week. Prepare the syrup: simmer 250 ml of water and sugar over low heat for 5 minutes. Remove from heat, cool. Strain the lemon infusion through 4 layers of gauze and mix with the cooled syrup. Pour into a bottle and cap. Keep refrigerated.

https://www.gastronom.ru/recipe/16764/limonchello

History of the creation of Limoncello

Residents of several provinces are fighting for the right to be called the “discoverers” of limoncello. Only one thing is known for sure - this nectar originated in the south of Italy. There is a legend that it was invented by an ordinary peasant woman who was tired of racking her brains over the eternal question: what to do with the unprecedented harvest of lemons that were ripening well in her garden?

However, legends are legends, but in sunny Italy not a single gathering is complete without limoncello. You can buy it or prepare it yourself, drink it before, after and during lunch, drink it neat or add it to cocktails. In fact, preparing limoncello is not at all difficult; you can easily accomplish this “feat” at home.

Methods and ingredients for Limoncello

There are several ways to prepare liqueur.

Limoncello with alcohol

To work, we will need 10 fresh lemons, half a kilogram of sugar, half a liter of ethyl alcohol and 650 ml of water.

The peel is carefully cut off from the lemons - its very first, yellow layer. The zest is placed in a glass jar and filled with alcohol. She shakes it every day to mix the ingredients. After ten days, water and sugar are taken, from which syrup is boiled. Having cooled the latter, it is mixed with alcohol tincture, bottled and put in the refrigerator for another five days. That's it, your limoncello is ready!

The only note: before you treat yourself, you should keep the limoncello in the freezer (read how to drink limoncello correctly). And shortly before drinking the liqueur, the wine glasses should be placed on ice to cool.

Limoncello with vodka

150 g sugar, 200 ml water, 700 ml vodka, 6 lemons. This recipe makes limoncello easier to prepare, although some people complain that it freezes in the freezer.

Syrup is made from sugar and water. The lemons are rotated through a meat grinder, this juice along with the pulp is poured into the syrup before it has time to cool. And then vodka is added to this whole mixture. Everything is very simple. Only you need to steep the resulting liqueur not for 5-10 days, but for a whole month.

Limoncello with milk

Everything is the same as in the first recipe, only instead of water, milk is taken in the same proportion. The result is not an ordinary liqueur, but a cream liqueur.

So take a few minutes to make your own delicious lemon drink. With its help, you will definitely be able to amaze your friends with stories about how you traveled around sunny Italy.

http://italynow.ru/cuisine/limonchello-v-domashnix-usloviyax/

Gastronomic experts went to various Italian supermarkets to sample liqueurs from renowned producers whose labels read "100% natural product. Made from Sorrento lemons." Which brands have fulfilled their advertising promises and are there any at all? We will tell you about this and much more right now.

A traditional Italian digestif, the liqueur offered to customers in every Italian tavern after a hearty dinner is, ladies and gentlemen, a “monster of marketing” that brings “a piece of the Sorrento Peninsula to homes throughout Italy” (and the world).

Let's face it: Italy has better liqueurs to offer the gourmet. Let's face it again: limoncello can be made with minimal effort.

Nevertheless, each of us, at least several times in our lives, could not resist the temptation to buy one of the bottles with a cloudy yellowish aromatic liquid in the supermarket.

That is why Dissapore experts decided to test liqueurs that can always be found on the shelves of supermarkets and minimarkets. Let’s say right away that finding a really good product among the supermarket products was oh, how difficult it was for them. In addition, it was very difficult for tasters, given the fact that the differences between rival liqueurs were often very small. Of course, you say, the ingredients are simple: water, lemon, sugar. Nevertheless, differences were still found.

So, for your attention, fourteen of the best limoncello, selected from among the most common in Italian supermarkets.

So, in the final selection, the experts tasted the following brands:

— Santa Maria al Monte - Limoncino Portofino

— Limoncello della scogliera 1 (bottiglia da 70 cl)

— Limoncello della scogliera 2 (bottiglietta da 33 cl)

— Limoncello Libera

— I Tesori - Pam & Panorama

— Liquor Limoncello Carrefour

— Limoncello Terre d'Italia

— Limoncello della Costiera - Leanza

— Limoncino Bottega

— Limoncetta di Sorrento

— Liquor di limoni sfusati amalfitani

— Fior di limoncello

Criteria for evaluation:

Appearance

Aroma and taste

The test was carried out blindly, the experts tasted chilled limoncello, and then the same product at room temperature.

#14 Liquore di limoni sfusati amalfitani (I)

Conclusions: The cloudy yellow color was not particularly liked by tasters, the same can be said about the aroma, which, according to the general opinion, gives the impression that the product is not of very high quality.

Appearance: very transparent color, which indicates that the concentration of raw materials is not too high.

#13 Liquore Limoncello Carrefour (E)

General conclusions: judging by the label, the liqueur is produced in the same plant as its rival "Limoncello della scogliera 1", but the final product seemed different to us.

Appearance: Transparent and uniform color.

Taste: The consistency of the product is too thick, which leaves a lingering taste in the mouth that is too bitter.

#12 Limoncello della Costiera - Leanza (F)

Overall opinion: Fits into the high alcohol content group of contenders.

Taste: The very strong taste of alcohol makes the liqueur difficult for a taster to evaluate. The taste is more sour than other contenders.

Appearance: lemon-yellow drink with high color density.

#11 Limoncello della scogliera 1 (bottiglia da 70 cl) (B)

General opinion: the very thin consistency and very light color make one think of a product with an inexpressive character, which was not confirmed during tasting.

Appearance: Slightly paler in color than rivals.

Taste: pleasant, sweetness is dosed properly. A little strong, let's say, too much to satisfy the tastes of a wide audience and become popular.

#10 Limoncello della scogliera 2 (bottiglietta da 33 cl) (N)

General opinion: The light color and very runny consistency bode well for a product without much character. The taste confirms the first impression.

Appearance: Very light skin color, reminiscent of lemon juice.

Palate: This is a light limoncello, low in alcohol and sweet in flavor. In short, it is drinkable, but the taste of this limoncello does not give much satisfaction to those who are familiar with the original product

#9 I Tesori - Pam & Panorama (D)

General opinion: Limoncello has a fairly rich and natural color, a wonderful aroma, but only approaches the taste of the real liqueur from Sorrento

Appearance: Bright yellow, darker and more saturated than other competitors.

Taste: The sweetness of the sugar gradually fades into a bright lemon flavor.

#8 Limoncino Bottega (P)

Overall opinion: The product is quite good, but does not exceed expectations given the price and very attractive packaging.

Appearance: Yellow, in the "a little too much" category, almost luminescent.

Taste: the taste is different from other competitors, and has a slightly caramelized tint, with a slight bitterness of lemon peels present.

#7 Fior di limoncello (M)

General opinion: a product with a very standard taste, without serious deviations from the genre.

Appearance: Even the color is standard.

Taste: The taste is balanced, although a slight bitterness remains.

#6 Limoncino (H)

Overall opinion: We bought this product from discounter Lidl. The price is very competitive, the product is conscientious, but the taste is not amazing at 10

Appearance: rich color, slightly cloudy.

Taste: sweet taste, which is not very cloying, alcohol does not dominate, does not cover the taste of lemon. In general, this is a product that many people can like.

#5 Limoncetta di Sorrento (H)

General opinion: the nose can clearly smell lemons, even if the color of the liqueur is not very natural. Overall, the taste is balanced and quite self-sufficient.

Appearance: Yellow, a little too bright.

Taste: sweet taste, not cloying, without artificial flavors.

#4 Limoncè (P)

General opinion: the most famous brand among competitors. The recipe is clearly designed to taste good and be easy (and quick) to drink. Overall, the liqueur turned out to be one of the contenders for the best price/quality ratio.

Appearance: This is one of the best of the contenders, with a natural color that is reminiscent of lemons.

Taste: the aroma is balanced, pleasant, slightly sweet, but not cloying. However, experts expected to smell a stronger flavor from the lemons.

#3 Limoncello Terre d’Italia (C)

Overall opinion: This is a product with character. It may not satisfy the most sophisticated gourmets, but it is certainly a very high-quality digestif.

Appearance: uniform, natural lemon color.

Taste: Delicious limoncello, strong, with a strong aroma and a bitterness reminiscent of the bitterness of a lemon peel.

#2 Santa Maria al Monte - Limoncino Portofino (A)

General opinion: a good product that satisfied the tastes of experts, with an excellent price/quality ratio.

Appearance: Classic and natural color.

Taste Analysis: The overall taste is very balanced. This is a tasty digestif, not too strong.

#1 Limoncello Libera (L)

The consensus: Finally, a product from a major retailer that doesn't make us feel guilty for not making our own limoncello at home.

Appearance: The color is not too dark, with just the right amount of transparency.

Taste: not too strong, very balanced taste, with a pronounced aroma of freshly picked lemons.

There are an endless number of brands producing limoncello in Italy, but very few of them make a truly quality product. Therefore, it would be nice to learn how to make limoncello at home. Recipe in!

How to drink limoncello correctly? Not all fans of the aromatic Italian liqueur know the answer to this question. Unfortunately, few of our compatriots are familiar with the culture of tasting limoncello, so lovers of the “sunny” drink drink it, as they say, as God bestows on their souls: from any utensil that comes to hand, unchilled, diluted with water or other liquid, and some even they manage to mix limoncello with other alcoholic drinks and (oh horror!) wash it down with vodka or cognac. Having learned about such a disdainful attitude towards limoncello, Italians, who consider the liqueur to be their national product, would be justifiably indignant. There are certain rules by which the drink should be tasted, and they must be adhered to. So if you don’t know how to drink limoncello liqueur, be sure to read this article.

In Italy, the homeland of the aromatic drink, it is customary to taste lemon liqueur very chilled from small glasses. Only in this state will it be truly tasty, and it will not feel excessively alcoholic. It is worth noting that it is necessary to cool not only the drink itself, but also the glasses from which you will drink it. Before drinking limoncello, place the tasting glass in the freezer for a while to cover it with a thin layer of ice. Please note that you do not need to put the bottle with the drink in the freezer - it will be quite enough if it sits in the refrigerator for a while. The only way to drink limoncello is warm, because such a drink will taste too cloying, with distinct hints of alcohol.

When the glasses are covered with a crust of ice and the limoncello has cooled, it will be possible to taste it. This is very important, since limoncello lemon liqueur must be both drunk and refrigerated according to all the rules. Pour a little limoncello into a glass and lightly twist the glass in your hands in a counterclockwise direction to release the aroma of the drink in all its glory. After this, take a sip of the liqueur and hold it in your mouth for a few seconds. All these actions are necessary in order for you to fully experience the luxurious bouquet of the alcoholic drink, which will charm you with its bright sweet and sour tones of citrus fruits. Under no circumstances drink limoncello in one gulp, because if you drink it this way, you will not feel the taste or aroma of the drink and will only feel the effect of intoxication. It is not customary to have lemon liqueur as a snack, since it is a digestif, but if you really want to have something to eat with your drink, it is better to give preference to fruit, dark chocolate or berries.

Serving limoncello to the table can be done in different ways. In many Italian restaurants, it is customary to treat visitors to limoncello: each guest is given a frozen glass with a free drink, which must be tasted immediately. Agree, not such a bad tradition! Foreigners who are not familiar with lemon liqueur usually become wildly delighted and ask to bring another (or even more than one) portion of the drink, although they already have to pay for it. As you can see, serving limoncello to the table in Italian restaurants is a real gesture of hospitality.

Now you know how to drink limoncello correctly, and you will probably drink this alcoholic drink according to all the rules. Otherwise, tasting liquor is unlikely to be pleasant, because it will only result in severe intoxication, and you will not get any pleasure from it. Have a good rest and happy tasting!