{"id":12706,"date":"2016-10-20T08:58:56","date_gmt":"2016-10-20T06:58:56","guid":{"rendered":"https:\/\/blogs.transparent.com\/italian\/?p=12706"},"modified":"2016-10-20T08:58:57","modified_gmt":"2016-10-20T06:58:57","slug":"home-made-italian-limoncello","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/italian\/home-made-italian-limoncello\/","title":{"rendered":"Home made Italian Limoncello"},"content":{"rendered":"

Oh dear, not one of you noticed the lemon! I was expecting a deluge of comments to the tune of “what on earth is a lemon doing amongst a bunch of DIY tools?” And yet there it is dear readers, right in the middle of the photo that appeared in my blog Attrezzi Fai Da Te<\/strong><\/span>, and not a single comment!<\/span><\/p>\n

\"100_6912\"<\/a><\/p>\n

Yes, a lemon: you can’t paint with it, you can’t drill with it, you can’t saw or hammer with it. But you can make some delicious limoncello<\/strong>. Here’s how.<\/p>\n

Ingredienti:<\/b><\/u><\/span><\/p>\n

10 limoni non trattati; 1 litro di alcol puro da liquore a 95\u00b0; 750 grammi di zucchero; 750 cl di acqua<\/b><\/p>\n

Ingredients:<\/u><\/span><\/p>\n

10 unwaxed lemons; 1 litre of pure alcohol for liqueurs at 95\u00b0; 750 grams of sugar; 750 centilitres of water (roughly 13 imperial pints or 16 US pints<\/em>)<\/p>\n

Preparation:<\/u><\/span><\/p>\n

Wash and dry the lemons. With a sharp knife carefully remove the yellow part of their rinds. Put the rinds in a big glass jar with an airtight seal. Pour the alcohol over the lemon rinds and seal the jar. Store the jar in a dark place, shaking it at least once a day.<\/p>\n

After 10 days filter the liquid. Put the sieved lemon rinds in a saucepan with the water and the sugar, and boil gently for 5 minutes, or until the sugar is completely dissolved. Let it cool down. Pour the lemon scented alcohol into the syrup, mix well and then pour everything into a big jar. Seal it and leave it to infuse in a dark place.<\/p>\n

After 15 days, filter well until it is perfectly clear (you might need to repeat the operation once more), and bottle. Leave the limoncello<\/strong> to rest for at least 2 months before trying it. Come, be patient, it’s worth it. N.B. limoncello<\/strong> should be drunk chilled.<\/p>\n

\"Photo<\/a>

Photo CC by Pernilla Rydmark<\/em><\/span><\/p><\/div>\n

Suggestion:<\/u><\/span><\/p>\n

Here’s a nice recipe to use up the juice from the 10 peeled lemons. Squeeze the lemons, add sugar to taste, and mix well until the sugar is completely dissolved. Put the sweetened lemon juice into an ice cubes container, and freeze it. Use a few at a time diluted with water to make a delicious refreshing drink.<\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

Oh dear, not one of you noticed the lemon! I was expecting a deluge of comments to the tune of “what on earth is a lemon doing amongst a bunch of DIY tools?” And yet there it is dear readers, right in the middle of the photo that appeared in my blog Attrezzi Fai Da…<\/p>\n

Continue Reading<\/a><\/p>","protected":false},"author":19,"featured_media":12735,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[1],"tags":[471590,292236,471387],"class_list":["post-12706","post","type-post","status-publish","has-post-thumbnail","hentry","category-uncategorized","tag-italian-recipe-with-lemons","tag-italian-recipes","tag-limoncello-recipe"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t