WHERE THE LIMONCELLO COMES FROM

Every place has its own character. It’s always a pleasure for me to discover and experience what a situation has to offer. From the cold and wet scenarios of the North to the colourful and dry South. My strongest childhood memories are linked to hot summers, when I used to go to the beach and swim till I was exhausted and going back to my house tasting like salt. Hereafter I learned to enjoy the fantastic colours of the autumn leaves going from red to gold. I even started to appreciate the sensation of  loosing myself in the whiteness of the snow during the winter time, and to warm me up with a cup of hot soup.
Then it comes the season when everything comes back to life. It is during this period that our 5 senses go wild! For me this is the best period to travel as cities just woke up from their winter sleep… so that’s what I did!

Last week I travelled to Italy for my birthday. I decided to go somewhere I always heard about but I never had the chance to go to.

The home of limoncello: Sorrento

Limoncello Sorrento

I’ve never seen so many lemon trees all together

Limoncello trees

and here it is what happens with all these lemons…

Limoncello recipe

they become limoncello which is made from lemon rinds, alcohol, water and sugar

Limoncello sorrento

 

And here it is the real recipe:

Limoncello (700 ml)

  • 3 lemons
  • 300 ml alcohol
  • 300 ml water
  • 250 gr sugar

Take 3 lemons (preferibly organic) and peel off only the yellow part otherwise your limoncello will be bitter. Put the rinds in 300 ml of alcohol and let them macerate at least for one week. Dissolve sugar in water and boil for 5 minutes. Let the syrup cool down, then add the lemon rinds and leave everything as is for 10 minutes. Squeeze the rinds and throw them away. Mix the alcohol with the syrup and wait at least 2 weeks before drinking.

Your authentic limoncello is ready to make your guests believe it was made in Sorrento.

Enjoy the taste of the South!

 

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