Mia Bathroom Nadine-j

Limoncello Liqueur

Buonaseeeeeeeeeeeera:)! I'll be back after a while of absence ... sorry, I'm cooking because I have very very little time and then I went back aa strict diet eheh. Easter ruined my line: P!

But we talk about the recipe I am about to write: the the limoncello.
It 's a very delicious liqueur typical of the island of Capri, the Sorrento peninsula and Coast. All three of these beautiful lands of Campania for its paternity of limoncello.
This is my recipe, definitely will not be the original ... but no i really like : P.

E 'tasted better frozen after a meal or offer re friends.
I should point out that lemons should be of high quality à ( of Sorrento and Amalfi) and absolutely untouched.
addition, you must use glass containers and not plastic.
Delicious!

Ingredients:

1 liter of pure alcohol 100%
1 liter of water
1 kg of sugar
9 medium-sized lemons
2 packets of vanilla

Peel the lemons with a vegetable peeler. I use this st ru chin instead of the knife, as it allows the skin perfectly lemons, taking only the yellow part of peel without the white (as am ara).
Place the peels in a jar and cover them entirely of pure alcohol.
Infuse for 15 days (or 21 days if you prefer).
After the infusion time, you will get a liquid already llo dall'incon casting smell and taste of lemon.

Make a syrup by boiling water with sugar or .

Allow to cool. When the syrup is warm, pour the liquid with lemon and leave for half an hour. about half an hour, do the filtering de the liquid using a strainer, place a clean handkerchief and filter through. You will get a compound that. Let stand for another half hour
a. At this point, pour in the pot the rest of pure alcohol.
Mix and add vanilla. Let stand for several hours. Bottle, using a funnel.
Let stand a few days and enjoy ice: P.
's the whole production!