Real limoncello like in Italy: simple moonshine recipes. How to cook limoncello at home limoncello how many degrees

At the beginning of the 20th century, the refreshing liqueur limoncello appeared in Italy. Its origin remains a mystery to this day, and three regions are fighting for the right to be considered its homeland - the Amalfi Coast, Sorrento and Capri. It is made by infusing lemon peel, so it contains a huge amount of vitamin C. In Italy, limoncello is the second most popular drink after.

Did you know? D'Amalfi Limoncello Supreme is considered the most expensive alcohol in the world. Its cost per bottle is $43.6 million.

Alcohol, although it consists of simple ingredients such as water, sugar, alcohol and lemons, but its consumption represents an entire tradition, breaking which, you will not only not enjoy the alcohol, but risk spoiling the impression of it for a long time.

• Glasses. Limoncello is poured into glasses, which are similar to champagne glasses, only smaller in size. You can also use the champagne glass itself. You can also drink from ordinary glasses.

• Temperature. The alcohol and shot glass should be chilled in the freezer before pouring and drinking. They are placed there for at least an hour, or even more. The glass or glass should be covered with a thin layer of ice. Such complex manipulations are carried out to make the taste most pleasant for consumption.
• Spill. Then pour the limoncello and roll the glass in your palms counterclockwise. This action will slightly warm up the frozen glass and reveal the aroma of alcohol to the fullest.
• Tasting. You should drink alcohol in small sips. It is advisable to keep the alcohol in your mouth for a little while. After you take a sip, be sure to exhale through your nose to fully release the alcohol vapor and soak in the flavors.

• When to use. Traditionally, the drink is consumed as a drink, since strong alcohol has a good effect on the digestive system. Limoncello can also be served as an excellent appetite stimulant.

Important! Limoncello is not drunk from a glass in one gulp. You will get drunk, but you will not enjoy the taste at all.

How many degrees is limoncello?

—How many degrees are in the liqueur—? There is no clearly established standard for the strength of limoncello. Technically, it can vary from 15 to 45 degrees. Alcohol producers adhere to the golden mean, so store shelves often sell alcohol with a strength of 25 to 32 degrees.

An example of such liqueurs would be Limoncello Pallini with a strength of 26 degrees or Limoncello Luxardo containing 27 degrees. Among those that are stronger, we can highlight Limoncetta di Sorrento with a strength of 31 degrees and Limoncello Villa Massa with a strength of 30 degrees.

What do you drink limoncello with?

In Italy, they believe that you should drink limoncello without a snack or limit yourself to a piece of lemon to match the alcohol. However, it’s not for everyone, since the alcohol is quite strong, many will need a light, but snack. So anyway?

• Sweets. Alcohol goes well with sweet dessert dishes such as baked goods. Alcohol also goes well with chocolates and just dark chocolate.
• Ice cream. A very tasty and quite simple dish with limoncello and ice cream will decorate the dessert part of any meal. Place the creamy ice cream in a bowl and pour limoncello on top.
• Fruits. Alcohol can be consumed with fruits or berries - lemons, oranges, pineapple, cherries, strawberries and so on to your taste.

How can you dilute it?

Limoncello is usually diluted to soften the alcohol and lower the strength or, conversely, to add a piquant strength.

• Mineral water. Water is added to dilute the strong and sweet taste of limoncello, make the liqueur softer, and also reduce the strength of the drink.
• Juices. Alcohol can be diluted with lemon juice; it is ideal, as it is the main ingredient in the preparation of the liqueur itself. Universal juices that are suitable for mixing are also orange and pineapple. It should be diluted either 1:1 or 1:2, at your discretion.
• Coffee and tea. Limoncello, like , is also added to hot drinks, especially in winter time years when its bitterness is especially useful. The warming and bactericidal effect of such drinking is an excellent prevention of colds.
• Alcohol. Limoncello can be diluted with strong alcohol. Usually men do this to eliminate the sweetish taste and increase the strength of the drink. It is best to use "light rum" or. They mix well and have a neutral taste.

Cocktails with limoncello

The Italian liqueur goes well with various spirits and is often used in cocktails.

• To begin with, it is worth mentioning the most delicate and sweetest Cremoncello cocktail.. It is preferred to be consumed as a dessert. The drink contains heavy cream, so it is consumed often using an ice cream scoop.
• The Skittles cocktail is not only tasty and healthy, but also original. The composition includes lemon, lemon juice, strawberries and honey. Served not in a glass, but in a lemon peeled from the pulp.
• For those who like it stronger, the excellent Frosty Noon cocktail is suitable, where the liqueur is paired with vodka, and mint is added for freshness.
• Of the long drink cocktails, Mochitello should be highlighted.. In addition to liqueur, the cocktail contains dry vermouth and white rum, sparkling water, syrup, and lime mint are also added. The cocktail is delicious and intoxicating, drunk through a straw.
• "Tangerine Dawn"– a pleasant-tasting cocktail based on white vermouth, liqueur and tangerine juice. Nice and not too sweet drink.
• It is also worth mentioning that white lemon mulled wine is prepared with alcohol based on dry white wine. The composition also includes lemon and orange peel, honey and cardamom. A hot drink rich in vitamins will decorate a cold evening.

Peculiarities

The main feature that characterizes the drink is the product from which it is made, namely lemons. Only lemons of a certain origin can make it into real liquor.

Limoncello can only be called a drink that is made from lemons grown on the Sorrento Peninsula. However, other variations are not limoncello, but just lemon liqueurs.

The lemons of this area are special. They have an incredible aroma and thick pimply peel, which is why the taste of alcohol made from these lemons is different from all others. Thanks to this original characteristic, it has been awarded the special quality mark Indicazione Geografica Protetta - information about the patented geographical name. Therefore, when choosing a drink, always pay attention to the presence of such characteristics.

The Italians initially invented it not for commercial purposes, but in order to decorate the hot, sultry summer on the paradise coast. Italian alcohol symbolizes summer, sun and fun, relieves blues and depression. So smile and always be in high spirits and be sure to write in the comments about your impressions of the sunny drink.

For an Italian, drinking a tiny glass of ice-cold limoncello after lunch or dinner is the same ritual as morning coffee for most of us. Pure as a tear and bright as liquid sun, it explodes in the mouth with the freshness of a thousand lemons and gives incredible pleasure. And once again proves that everything ingenious is simple. Don't believe me? Then read our article and try limoncello.

What is limoncello?

According to the "Dictionary of Piedmontese, Italian, Latin and French"(Volume 1), limoncello is a diminutive of "lemon" - "lemon". So affectionately and a little condescendingly, the inhabitants of southern Italy call sweet alcoholic drink, obtained from sugar syrup and pure grain alcohol infused with lemon zest. The strength of the liquor ranges from 20-37%.

The main secret of classic limoncello is a special variety of lemons growing in the province of Campania on a narrow strip of coast between Vico Equense and Massa Lubrense, as well as on the islands of Sicily and Capri. In their thick bright yellow peel, an increased concentration of essential oils. It is they who give the tincture such an amazing aroma and pleasant astringency.

History of liqueur

The right to be called the birthplace of limoncello is disputed by three regions at once - Sorrento, Amalfi, Capri. As usual, each of them has its own legend of the origin of the drink and special recipes that are passed down from generation to generation.

Who actually was the first to infuse grappa with lemon peels - fishermen to protect against the morning cold, monks to brighten up the time between prayers, farmers having a glass at the end of a hard day - is not known for certain. Yes, it probably doesn't matter.

The official history of limoncello is associated with the name of Maria Antonia Farace, the owner of a small guesthouse on the island of Capri. In 1900, she began selling her own aromatic drink at her nephew's bar. The visitors liked it so much that soon guests began to come specially to try a glass of lemon liqueur.

88 years later, the grandson of the enterprising Donna Maria, Massimo Canale, continued the family business and registered the Limoncello brand.

On the way to creating the perfect limoncello

Limoncello contains only four ingredients - lemon zest, pure 95-97% grain alcohol, purified soft water, white sugar. The technology of preparation is also not very complicated. The main thing in this drink is the quality of the raw materials and proportions.

Ideal oval of Sorrento

To get the classic Limoncello di Sorrento IGP, they use, as we have already said, only one variety of lemon - thick-skinned, pimply, rich yellow color femminello St. Teresa. It is grown in the mild climate of the Amalfi Coast in the south of the Sorrento Peninsula without the use of chemicals, sheltered from the weather under the shade of chestnut trees. The fruits are collected from February to October and only by hand to prevent their contact with the ground.

After picking, the lemons are thoroughly washed, dried and the zest is removed with a sharp knife. This is done very carefully so as not to cut off pieces of the white layer, otherwise the liqueur will taste bitter.

Ideal technology

The step-by-step process for preparing liqueur is as follows.

1. The zest is placed in a container, filled with alcohol and sent to a dark place with a cool temperature for about a month. For better maceration, the container with the tincture is turned over and shaken from time to time.
2. When the drink turns amber in color and the lemon peels turn white, the zest is removed and pre-cooked and cooled sugar syrup is added to the container. And leave for another month to rest.
3. After the expiration of the prescribed period, the liquor is filtered again. In conditions industrial production An emulsifier and preservatives are added to it to obtain a uniform consistency. Finished products are bottled.

Ideal proportions

They say there are as many families in Italy as there are recipes for limoncello. The classic proportions look something like this:

• for tincture - for 1 liter of alcohol 300 g of zest;
• for syrup - for 1.2 liters of water 600–800 g of sugar.

When combining the above volume of tincture with syrup, about 2.5 liters of lemon liqueur with a strength of 35–36% are obtained.

It is logical to assume that lemon liqueur is made in other places in Italy, besides the south. Indeed, in the north of the country they produce a very similar drink - limoncino. But it differs not only in name, but also in its alcohol base. Limoncino is infused with pure grape alcohol or grappa, which complements the citrus mix with rich fruity notes.

Tasting characteristics

Real limoncello is a drink with a bright yellow sunny color and such an intense aroma that it is sometimes compared to “liquid lemon”.

The first sensation of the liqueur in your mouth is an incredible crispy freshness that literally attacks your receptors. Gradually it spreads with warmth and only then envelops the palate with sweetness, leaving a long and very pleasant aftertaste.

How do they drink limoncello in Italy?

Limoncello is a great digestif to finish off a lunch or evening meal. Liqueur perfectly stimulates digestion.

Before serving the drink, the bottle of liqueur, as well as small tall glasses, are kept in the freezer for at least an hour so that they are covered with light frost.

They drink liqueur in small sips, slowly, but also without stretching the glass throughout the evening, since the drink should remain cold. If necessary, the dishes are changed. Italians don’t eat lemon liqueur, but if you want to put something in your mouth, fresh berries, fruit, or a piece of dark chocolate will do.

Prefer your drinks at room temperature? Limoncello can be served in cocktails, for example, with citrus juice, tonic, or light sparkling wine.

What to try

Today you can buy “Limoncello” not only when traveling around Italy, but also in domestic wine boutiques and alcohol markets.

To consolidate the idea of ​​Italian liqueur, we offer an exclusive drink from the AM collection - Limoncino Villa de Varda, in which lemon zest is infused with a mixture of grape alcohol and grappa. The liqueur will be both an excellent aperitif and a digestif. The initial taste of the drink is based on the sweetness of natural honey, and the aftertaste gradually develops into an unobtrusive bitterness of grated zest.

You can continue your acquaintance with limoncello with Villa Massa Limoncello liqueur 0.75 l from famous Sorrento producers - brothers Stefano and Sergio Massa, who founded the company of the same name in 1991.

It is said that at first they, like many of their compatriots, prepared lemon liqueur only for home consumption. But one day local farmers turned to the brothers with a request to help sell a rich harvest of lemons, and they decided to make limoncello from them. And they took an old family recipe as a basis, which turned out to be so successful that it brought them world fame.

We are sure that you will not be indifferent to the magnificent sweet-tart-honey taste and unsurpassed citrus aroma of the notorious Italian “lemon”.

At the request of my friends from Yekaterinburg, I asked my Italian neighbors about limoncello recipe, a native Italian liqueur.

So, making limoncello at home. As it turns out, it couldn’t be simpler. Italians use it as a digestivo (a glass after a meal to ensure a good digestion of the eaten dinner) or to enhance the taste of desserts or fruit salads.

So what's important in preparing Italian liqueur limoncello - good, fresh, thin-skinned lemons because making lemon liqueur we only need lemon peel, which is rich in essential oils, without the white layer, as it adds bitterness to the liqueur.

How to make limoncello at home.

Ingredients for making limoncello.

10 pcs Lemons

1 liter Pure alcohol 95%

600 gr Sugar

1 liter of Water

Peel clean and dry lemons for limoncello.

We put the peel on a cutting board and cut it into strips, and then put them in a glass container and fill it with one liter of alcohol, put it in a cool (room temperature is fine), dark place for 10 days, so if you want to enjoy it in time for the New Year limoncello, you need to start already.

Shake the container once a day so that the alcohol mixes well with the crusts.

After 10 days, we drain the syrup we need for making limoncello, removing crusts. Right now our alcohol is lemon-colored.

Pour 1 liter of water and 600 grams of sugar into a saucepan, bring to a boil and stir until the sugar is completely dissolved.

After the water with sugar has cooled, pour filtered lemon alcohol into it.

Mixing up our future limoncello until the mixture is homogeneous and place in a cool, dark place for 8-10 days.

Homemade limoncello ready.

Chill in the refrigerator before serving.

Try it once and you will understand that make limoncello at home easy, like everything from .

Svetlana Conobella, from Italy with love.

About konobella

Svetlana Konobella, writer, publicist and sommelier of the Italian Association (Associazione Italiana Sommelier). Cultivist and implementer of various ideas. What inspires: 1. Everything that goes beyond generally accepted ideas, but honoring traditions is not alien to me. 2. A moment of unity with the object of attention, for example, with the roar of a waterfall, a sunrise in the mountains, a glass of unique wine on the shore of a mountain lake, a fire burning in the forest, a starry sky. Who inspires: Those who create their own world, full of bright colors, emotions and impressions. I live in Italy and love its rules, style, traditions, as well as know-how, but the Motherland and compatriots are forever in my heart. Editor of the portal www..

The citrusy Italian liqueur is loved for its refreshing sweet taste. Its base is ripe lemons combined with alcohol and sugar. The record content of vitamin C makes limoncello one of the healthiest spirits. And the available ingredients and simple recipes allow you to prepare homemade liqueur no worse than from Italy.

Limoncello at home: features

Like all liqueurs, this one has a pleasant viscous consistency, reminiscent of syrup with a pleasant sourness. The standard strength is 20-25% vol. depending on the recipe and alcohol concentration. But the sweetness makes limoncello easy to drink. Even those who, in principle, have no addiction to alcohol love it.

The quality of alcohol is very important when home cooking any liqueur. The best base for liqueur is double distilled moonshine with a strength of 40-45% vol.

Due to the pronounced aroma of citrus fruits, you can use not the most successful moonshine from your home collection if there are no other options. The taste of lemons neutralizes the fusel smell that spoils other liqueurs. For example, a “second-grade” distillate is not suitable for strawberry liqueur.

Another advantage is quick tincture. In fact, the limoncello recipe made with moonshine is ready after just a few hours. At first, the difference in taste will be almost unnoticeable. To get a liqueur with a rich aroma and deep taste for a special occasion, it is better to infuse it for 3-4 weeks.

How to cook correctly: steps and recipes

The technology for preparing homemade limoncello includes the following steps:

To prepare limoncello, both classic and adapted recipes are used. This may change the taste and strength of the liqueur.

Classic Italian limoncello with moonshine

Infuse the preparation at room temperature in a closet or pantry where light does not penetrate. Be sure to shake the jar with the preparation 2-3 times a day for 2 minutes.

Important! The zest from the preparation is not used after infusion, since citrus fruits not only give off their own taste, but also take away the “extra” from the alcohol. Strain the product through cheesecloth, squeeze out the used raw materials well, and remove from the liquid.

When the tincture is ready, we begin preparing the syrup. Boil the syrup for 5-6 minutes until the water and sugar darken and thicken; skim off the foam as it boils. Cool the sweet base to room temperature (about 20 degrees), add juice squeezed from 2 lemons.

The cooled syrup is poured into the tincture, stirred until completely dissolved. The drink is poured into bottles and closed with an airtight lid. Within a couple of weeks, it acquires a pronounced citrus aroma and a lemon aftertaste.

During the aging process, the liqueur often becomes cloudy and loses its transparency. To preserve the aesthetic appearance of the drink, strain it using a cotton wool or gauze filter.

Creamy limoncello made from moonshine

A kind of “winter” version is prepared with the addition of milk. This drink is softer than the traditional one, has a different consistency and an original aftertaste.

To prepare creamy limoncello according to the moonshine recipe, use:

• lemons - 12 or 15 large fruits;
• 40-degree moonshine – 1 l;
• granulated sugar – 2 kg;
• milk – 0.6 l;
• 30 percent cream - 1 l;
• vanillin – 1 sachet.

If desired, replace the vanilla with a fresh vanilla stick. The taste of the liqueur will only benefit from this.

The preparation is made according to the traditional recipe:

• the zest is poured with moonshine and left for 14 days at room temperature, shaking regularly;
• For the syrup, mix the remaining ingredients and boil for 3-4 minutes.

Russian analogue of limoncello

Citrus liqueur according to the Russian recipe is lighter than classic limoncello. Drink it as an aperitif after cooling to 12 degrees.

The recipe uses:

• lemons – 10 large fruits;
• 40-degree moonshine – 1 l;
• granulated sugar – 0.5 kg;
• clean water – 0.4 l.

Lemon tincture on moonshine with mint

It’s even easier to prepare this liqueur, and mint will make the limoncello taste fresher and more pleasant.

For the recipe you will need:

• mint - it is better to take fresh leaves, about 80-100 g;
• lemons - 1 large fruit;
• 40-degree moonshine – 0.5 l.

There is no sugar in the recipe, so the finished drink is very strong. It is not used as a digestif or aperitif.

Citrus fruits need to be soaked in hot water for 10-15 minutes. The zest is removed to albedo with a knife or potato peeler; the lemon pulp itself is not used. Mint leaves are crushed by hand. The prepared ingredients are poured with moonshine and shaken vigorously.

What do you think of this limoncello recipe?

Class!Not good

The preparation is infused for 10-14 days in a warm place. Do not put the container in the refrigerator and do not expose it to direct sunlight. Be sure to shake the tincture daily.

Before bottling, the product is filtered through gauze folded in 2-3 layers. The drink matures for another 7 days, after which it is ready to drink.

Video recipe for mint limoncello

Which lemons to choose

The taste characteristics of the liqueur are determined by essential oils in the zest of lemons. To find the right fruits, consider the following tips:

• ripe lemons shine, while unripe ones have dull skin;
• choose dense, springy fruits, too soft - overripe;
• When antibiotics are used, brown spots appear on the peel; such lemons become very bitter.

Be sure to smell the lemons before purchasing. Natural ripe fruits have a rich aroma and differ from chemically processed ones.

3 rules for a tasty drink

The color of the lemons affects the color of the finished liqueur. To add a greenish tint to it, for every 5 lemons take 1 with green peel. Also, the color of the tincture will be more “sunny” if you replace 1 out of 6 lemons with an orange.

Experienced moonshiners and Italians themselves love to play with the taste of limoncello. For example, you can add a cinnamon stick, ginger, and other spices.

The liqueur is served extremely chilled. To do this, place the liqueur in the refrigerator 1 hour before serving. The lower the temperature, the richer the taste. It is better to cool the glasses in the freezer.

Making limoncello is faster and easier than other liqueurs. Even not the most successful moonshine, previously purified in a filter, is suitable as an alcohol base. The liqueur is stored for a long time and only becomes tastier over time. The taste of the drink will be more pleasant if you use distilled water and ripe lemons, and peel the zest without the white peel.

Video recipe for Italian liqueur Limoncello

The Italian liqueur Limoncello is popular not only in its homeland, but throughout the world. Thanks to simple technology and affordable ingredients, even novice cooks can successfully prepare this drink. We will look at how to make Limoncello using two proven recipes: classic and cream.

Choose your raw materials responsibly. Lemons must be fresh (not wilted) and aromatic, the aroma of the liqueur depends on this.

Classic Limoncello

Ingredients:

• lemons – 5-6 medium-sized pieces;
• bottled water – 500 ml for alcohol and 300 ml for vodka;
• sugar – 450 grams.

In traditional preparation technology, 96% grape alcohol is used as the alcohol base, but at home, store-bought vodka or well-purified, odorless moonshine is also suitable.

Recipe

1. Rinse the lemons warm water, wipe dry with a paper towel, then with a vegetable peeler or knife, carefully remove the zest from the fruit - the upper yellow part of the peel.

Attention! It is very important not to touch the white flesh, otherwise the liquor will turn out bitter.

2. Place the zest in a three-liter jar, add alcohol (vodka), and close the lid tightly. Leave for 15 days in a warm place (18-25°C), protected from direct sunlight (can be covered with a thick cloth). Shake the jar vigorously once a day.

3. Strain the resulting infusion through a sieve or cheesecloth. Squeeze the zest dry.

4. Prepare the syrup: add sugar to a saucepan with heated water, bring to a boil and simmer over medium heat for 3-5 minutes, skimming off the white foam. Cool the resulting syrup to room temperature.

5. Mix lemon tincture with sugar syrup. Pour the finished liqueur into bottles, seal it tightly and leave for 7 days in a dark, cool place to improve the taste.

Limoncello is drunk cold (with ice) in its pure form or as part of cocktails. If cloudiness appears, filter the drink through cotton wool.

Shelf life when protected from sunlight place - up to 5 years. Strength - about 40%.

Step-by-step technology for preparing homemade Limoncello is shown in the video.

Creamy Limoncello

This version of the liqueur is softer and sweeter than the traditional one.

Ingredients:

• alcohol 96% - 500 ml or 700 ml of vodka (moonshine 40%);
• lemons – 6-8 pieces;
• sugar – 1 kg;
• fresh milk – 500 ml for alcohol and 300 ml for vodka;
• cream – 500 ml;
• vanillin – 1 pinch (to taste).

Recipe

1. Place the zest from lemons (necessarily without white pulp) into a jar and fill with alcohol (vodka, moonshine). Close the container tightly with a lid. Infuse for 15 days in a dark, warm room. Shake once a day.

2. Mix milk, cream and vanilla in a saucepan. Bring to a boil, remove from heat and add sugar. Stir until the sugar is completely dissolved, then cool to room temperature.

3. Strain the lemon infusion through cheesecloth (squeeze out the zest well), then combine the liquid part with the milk mixture.

4. Leave homemade creamy Limoncello in the refrigerator for 10-12 days.

Shelf life in the refrigerator is up to 1 year, but it is better to drink the liquor 60-90 days in advance. Strength – 30 degrees.