The production process is very easy, you simply need to comply with the techniques that we have written on this web page. The complying with are the phases of how to prepare Napolitan Limoncello.
I was enchanted by limoncello’s brilliant color, its bright, lemony flavor, and its potent 80 proof kick.
Ingredients
10 organic lemons, washed and dried
1 L grain alcohol (Everclear)
750 grams (just shy of 3 3/4 cups) sugar
1 L water
Directions
- Peel the lemons carefully with a sharp paring knife. Keep only the yellow zest, carefully cutting away any white, bitter pith. Slice the lemon peels into thin strips and place them in a large, glass jar with a tight-fitting lid.
- Pour the Everclear over the lemon peel, tighten the lid of the jar, and gently swirl its contents to distribute the peel and alcohol. Store in a cool, dark place for 10 to 14 days, swirling the jar daily.
- When the infusion is ready, strain out the bulk of the lemon peel using a slotted spoon. Bring the sugar and water to a boil in a large pan over high heat. When the mixture boils, remove from heat, stir in the lemon peel, and let cool to room temperature.
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- Please visit Napolitan Limoncello @ midwesternexposure.wordpress.com for full directions
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