During summer there is nothing more refreshing than a glass of fresh squeezed lemonade! But there are other things that you can do with lemons.
Limoncello is an Italian lemon liqueur with at least 35% alcohol mainly produced in Southern Italy, mainly in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi and islands of Procida, Ischia and Capri, but also in Sicily, Sardinia, Menton in France, and the Maltese island of Gozo. Traditionally, it is made from Sorrento lemon peel, though most lemons will produce satisfactory limoncello.
It takes a little while to make. So lets start now. I was guided by one of the many recipes online. But here is my pictures of the process:
1. First clean the lemons well and dry
2. Zest a lemon
3. Now zest LOTS of them. I used 12.
4. Put the zest into a glass container
5. Add the important stuff (yes the whole bottle)
6. Then seal and put into a nice dark place. I used my tea storage cabinet.
7. Now comes the hard part…… waiting. It needs to set there at least 10 days. Though friends have recommended more than 30 days.
So I will finish the process a month or so from now and do a post about it. If you want to read ahead, go back to the link above and check it out. Here is a preview of the finished product a friend made for me last year.
Yes those are Tagalongs in the freezer with my Limoncello (don’t you judge me!!).
What did I do with the rest of the lemons?
I used a little in some cleaning spray, as described in a past post.
The rest of it I made lemonade with. I was thirsty! I took pictures of that too. 🙂
1. Slice with your favorite knife (don’t tell me you don’t have a favorite?!)
4. Add sugar and water to taste
5. Drink and enjoy!