Limoncello is quite easy to make. Wash 10 large lemons, then peel the rind off. The original recipe uses lemons from Sorrento, but if you can't get your hands on any of these, use what you can find locally. Cut the rind into thin strips then put them in an air-tight 4L glass jar with 750ml pure alcohol. Put this in a dark, cool place and let sit for 30 days. After 30 days, add another 250ml of alcohol and a sugar/water solution 1kg sugar, 1 litre of water. To make the solution, boil the water, add the sugar, stirring until it has disolved and let cool before adding to the jar. Let this all sit for another 40 days, again in a dark cool place, then strain lemon rinds and bottle.
Saturday, 18 January 2014
Have you ever considered using the Lemon rinds for something else before throwing them into the organics bin? They can be used to make limoncello: the rind of 10 lemons, 1.5 litres of water, 1 kilo of sugar and 1 litre of 95 degree alcohol will give you just under 4 litres of limoncello. Here I've put the limoncello in old liquor bottles, and used and a string, piece of leather and cardboard salvaged from packaging materials to make new tickets to remind me exactly when the limoncello was bottled.