Do you know how to make home made limoncello ?

There are many stories and legends about origin of limoncello, and there are three towns who are fighting to prove it’s origine : Sorrento, Amalfi and Capri.
However the first to register name Limoncello was Massimo Canale in 1988, in Capri.
One of the story of the origin of limoncello belongs actually to his family.

In the beginning of 1900, madam Maria Antonia Ferace was cultivating garden full of lemons and oranges. The grandson, after war, opened, in the area close by, small bar where he served lemon liquor made by the recipe of his grandmother and in 1988 son Massimo Canale registered the name of this liquor.
But also there are stories from other town.For example, on the cost, in Sorrento,it is said that important families from Sorento were always offering to their guests to taste limoncello, made by ancient recipe. In Amalfi they are claiming that it’s origin goes to ancient times, someone is saying that fishermen and paesants were drinking it during the cold mornings to help them warm up. Others are saying that it comes from monastery where it used to be very popular refreshments of the priests between prayers.
The truth we might never find out. More important is that  we can buy a bottle of limoncello almost in all big shops all around the world.
But also make our own:)

To prepare this refreshing and delicious liquor you will need as the main ingredient obviously lemon, which as Italian would say should be from Sorrento, meaning having an elliptic shape, medium size, having skin full of essential oil, wrinkled and yellow-citrine colour. If you can not get it imported from Sorrento, I suggest to choose good quality ones.
And here is the recipe :

Ingredients:
– 10 medium sized ,
– 1 l of good quality alcool 90°
– 800 gr of sugar
– 1300 ml of water

So, we first carefully peel lemons, avoiding all white parts. In glass jar we place all skin and 1 l of alcool. We close and leave for 15 days to rest. On the 16th day we boil water with sugar for couple of minutes, so that all sugar is melted and leave to coll down for the whole day.

This syrup mix well together with alcool. Take another bowl and poor whole liquor through gauze or filtered paper, squeezing well lemon skin.
Poor into the bottles, close well and leave it for some time in dry dark place.

As you see, it is very easy to make home made limoncello.
Once done it should be stored for some time, but after some short time you can enjoy aroma of this yellow liquor, mainly as an aperitivo or digestive but also in many sweets or fruit salad. There is also a variation of it, named Limoncello alla crema, where we add fresh cream and milk.