Besides enjoying Limoncello as a digestive drink you can also make a delicious Limoncello Cake. Super soft and flavorful it’s like a rum cake, but much better 😉 I never throw away the lemon zests that have been soaking in alcohol. I freeze them and use them to flavor my desserts.

A study proves botulism cannot grow in Alcohol: ”The growth and neurotoxin production (botulism) was delayed by an ethanol concentration of 4% ethanol and completely inhibited by a concentration of 6%”.The brand was trademarked less than 40 years ago in the late 1980’s by the Canale family. But prior to that trademark, you can discover stories of the liqueur’s manufacture by the hands of nuns, monks, innkeepers, and various other Italians over hundreds of years.

One reason is that the higher proof actually extracts more flavors from the ingredients you are using. Another is that to keep the Limoncello potent, you start with a higher proof alcohol since you will eventually be cutting it with sugar and water, which will bring down the overall proof of the drink. It is very common for Italians to offer an iced cold homemade Limoncello at the end of our meals. It is perfect, especially during the hot summers. Limoncello is best served ice cold in small chilled glasses. Because it’s made using high proof liquor you can store it in the freezer and it won’t freeze solid. In another bowl, whip heavy cream or whipping cream and sugar with an electric mixer until stiff peaks form, about 3-5 minutes. To defend itself against imitations, it has the Protected Geographical Indication (PGI). Meaning the authentic and original Limoncello is the one produced in the Sorrento area and only in some areas of Campania. When is Limoncello served?Filter the alcohol mixture by removing the peels and then add the cream to alcohol, mix everything well using an aluminum spoon and bottle; Never add granulated sugar directly to Limoncello, it won’t dissolve. If you want to make your Limoncello a little sweeter you can either add powdered sugar or make very concentrated sugar syrup. Without getting too much into chemistry, just keep in mind that to make sugar syrup the maximum amount of sugar that can be dissolved in 2 tbsp of water is 100 grams (a little less than 1/2 cup). Whether you like Italian Pandoro or Italian Panettone Cake, adding a drizzle of Limoncello Cream will make it the most indulgent Holiday treat! How To Make Limoncello Cream – Step By Step Like grappa and perhaps sambuca too, limoncello has become an Italian staple and can be found in most homes in its native country. However, it’s surprisingly difficult to find in the USA unless you live in a neighbourhood with a strong Italian-American community. If you’ve used pure 190 Proof Alcohol (95% vol) your simple syrup quantity will be equal to the one given in this recipe.

To make limoncello, wash the lemons under running water 1, rub the peel with a new sponge to remove any impurities, then dry the lemons with a cloth 2. Peel the lemons with a potato peeler, you will only have to remove the yellow peel and not the white part which would be bitter. What are the best lemons to use? However, if you want to make something different for a special occasion, this limoncello cream is a fantastic winter alternative. Start by trimming lemons zest from organic lemons. It’s best to use a potato peeler but a small sharp knife will do as well. Gluten-free: If you have a gluten intolerance or allergy, you can still enjoy this dessert by using gluten-free ladyfingers. You can find them in some specialty stores or online or make your own with almond flour, eggs, sugar and baking powder.So while this recipe may differ from what your Italian relatives might make in their kitchen, this gives you a foolproof way to make and bottle your own limoncello recipe — and perhaps pass it down to the next generation. You’ve gotta love a recipe with a short ingredient list! Limoncello consists of lemon peels or zest, high proof grain alcohol like vodka or everclear, sugar and water. What’s the Best Liquor for Making Homemade Limoncello? And thirdly there are some who say that the first recipe originated inside a monastery. Whatever story is true it cannot be argued that Limoncello has become part of Italian Culture all over the world. Make the simple syrup (sugar and water mixture). Let it cool then add it to the lemon infused alcohol.