Bottega - Limoncino Limoncello - 50cl - 30% ABV - Limoncello Italian Liqueur - Sweet, Fresh & Juicy - Lemon Yellow - Unique & Delicious Taste - Italian Liqueurs

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Peel all the skin from each lemon using a vegetable peeler or micro-plane. Try to only peel the yellow skin and avoid the white pith underneath. Limoncello is served after a meal as it’s believed that lemons help with digestion. Similarly, lemons are a source of vitamin C and antioxidants. In fact, lemons on their own have many significant health benefits. Limoncello is mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Amalfi Coast, and Sicily. [4] After the lemon peels have infused for your desired amount of time, strain the vodka into a bowl through a fine-mesh sieve. It’s helpful to line the sieve with a coffee filter and stir continuously to keep the mixture straining. There are many claims that limoncello is a healthy beverage thanks to the natural properties of lemon. For instance, it may be suggested that lemons are a natural appetite suppressant so they can help you lose weight.

Below is my recipe for Limoncino—I use Meyer lemons , as they add a distinctly floral note. Go ahead and use regular supermarket lemons, but whichever type of lemon you use, you must use organically grown fruit, as the alcohol leaches the oils (and any residual chemicals) from the peels as it steeps. Just remember, it’s still pretty strong and as all alcohol beverages be sure to drink it responsibly. Wash the lemons very well, as the peels are the main ingredient here. A produce cleanser is a good idea, just be sure to soak the lemons in it for a minimum of 30 minutes. Alcohol content can vary widely, especially among homemade variants, but the typical alcohol content is about 30% by volume. [6] Variants [ edit ] I think the circumstances surrounding a new food or drink experience color your affinity for a particular item as much as the item itself, and Limoncino has a dear place in my heart for that reason.

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Limoncello Cream is best stored in the freezer. It will last up to 4 months. As an alternative you can store it in the fridge and chill it in the freezer for 2 hours before serving. In this case Limoncello Cream should be consumed within a month. How To Serve Limoncello Cream

Let simmer for 2 minutes then turn the heat off. Continue to stir the mix every 2 minutes to prevent formation of the milk skin until the cream is warm. If you store it in the freezer simply take it out 5 minutes before serving and shake well. If storing in the fridge make sure to chill it for at least 2 hours in the freezer or better yet overnight. FAQs What is the yield of this recipe?

Are There Health Benefits To Drinking Limoncello?

After that, take a shaker and add ice, tequila, limoncello, lemon juice, lime juice, and agave in the quantities specified above.

If the milk skin has formed on the cream syrup don’t remove it! Simply stir it in with a spatula. It’s essential that it stays in the mix since this is what makes limoncello cream dense and super creamy.Put both the pod and the seeds in the pot. On SLOW heat bring the mixture to boil stirring from time to time. Finally, take thyme sprig or rosemary sprig and rub it lightly with your hands. This will make them release their essential oils and aromas. Add them to your drink and mix everything with a spoon. Valerie Waterhouse (September 2010). "5 Ways to See Italy". Travel + Leisure . Retrieved 10 April 2012. The exact origin of limoncello is disputed. The industry trade group Federazione Italiana Industriali Produttori Esportatori ed Importatori di Vini, Acquaviti, Liquori, Sciroppi, Aceti ed affini says that limoncello was created at the beginning of the 1900s by the grandmother of Maria Antonia Farace, who lived in a small guesthouse in Isola Azzurra. [1] US sources [ who?] say that it was either invented in Sicily about 100 years ago, [2] or that it was first made on the Amalfi coast, where several villages and islands claim to be its place of origin. [3] Journalist Kristen Tillotson reports that it may either have been invented by a citrus-grove tender from Azzurra around 1900 or by monks or fishermen much earlier. [3] Production [ edit ]