Ingredient: Limoncello

Limoncello is a lemon liqueur produced in the Gulf of Naples and along the Amalfi Coast and in Sicily.

For its production, the aromas in the form of essential oils are extracted from the lemon peel with alcohol and the flavored alcohol is diluted with a water-sugar solution.

Limoncello is produced in a multi-step process.

First, the lemons are washed and peeled. Only the outer yellow peel should be peeled, otherwise the white parts underneath (the mesocarp) lead to a bitter taste and should therefore be avoided completely. Then, the peels are soaked in a container of 95% alcohol for three to four weeks. At the end of the soaking period, an infusion of hot water with sugar is added to the soaked lemon peels and the alcohol.

After about a week, the liqueur is filtered and ready to drink, usually stored in the freezer and drunk ice cold.