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INGREDIENTI: 🇮🇹
15 limoni non trattati (Ho usato dei limoni Siciliani qui.)
1½ litri d'alcool a 95 o 96 gradi
1½ litri d'acqua
900 grammi di zucchero (puoi metterne meno o più)

INGREDIENTS: 🇺🇸
15 untreated lemons (I used Sicilian lemons here.)
1½ liters of alcohol at 95 or 96 degrees
1½ liters of water
900 grams of sugar (you may put less or more if you want)

Procedure:
1. Wash and dry the lemons. Peel and make sure to get only the lemon zest, we don't want the pith here.
2. Put the zest inside an airtight jar or bottle then add in the alcohol. Mix then cover or seal.
3. Store in the pantry for a week. Make sure to shake atleast once a day.
4. After 1 week, melt the sugar in the water. Melt it in a very low heat. Make sure to let it cool down completely before adding the alcohol.
5. Directly pour the alcohol into the syrup using a strainer and a clean cotton gauze. Then mix everything well.
6. Time to put inside the bottle. Use a funnel when pouring the liquid into the bottle, it's way easier. Cover and seal.
7. Let it rest again inside the pantry for atleast 2 weeks or up to one month.
8. After two weeks (or a month), your homemade limoncello is ready! Put it inside the freezer overnight before consuming. It tastes better when it's freezing cold.

ENJOY!

LIMONCELLO is an Italian lemon liqueur mainly produced in Southern Italy. It is a popular homemade liqueur. Traditionally, limoncello is made from the zest. Lemon zest, or peels without the pith, is steeped in rectified spirit until the oil is released. The resulting yellow liquid is then mixed with simple syrup. Varying the sugar-to-water ratio and the temperature affects the clarity, viscosity, and flavor. Opaque limoncellos are the result of spontaneous emulsification (otherwise known as the ouzo effect) of the sugar syrup and extracted lemon oils. Limoncello is traditionally served chilled as an after-dinner digestivo. Along the Sorrentine Peninsula and the Amalfi Coast, it is usually served in small ceramic glasses that are also chilled. This tradition has been carried into other parts of Italy. Limoncello is also used to make various cocktails, pastry or ice cream.

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