RECIPE: HOW TO DO GENNARO CONTALDO’S LIMONCELLO

RECIPE: HOW TO DO GENNARO CONTALDO’S LIMONCELLO

Gennaro Contaldo shares his recipe for traditional limoncello, made with the zest of Amalfi lemons. Serve cold or use in desserts.

RECIPE HOW TO DO GENNARO CONTALDO’S LIMONCELLO

Dificulty: Easy
Portion: Makes Around 1.25 litres
Time: Hands-on time 30 min, plus 17 days infusing and maturing

Ingredients

3 unwaxed lemons (use organic lemons if you can, preferably from Amalfi)
500ml pure grain alcohol (see Know How)
750ml water
400g sugar
Glass bottle(s) with at least 1.25 litres total capacity, sterilised
Funnel

Step by step preparation

Wash the lemons in cold water and dry well. Use a peeler to pare off the rind, avoiding the white pith. Put the rind in a large jar, pour over the alcohol and seal – it should be airtight. Set in a cool, dry place for 7 days.
Seven days later, put the water in a pan and bring to the boil. Add the sugar and stir until it dissolves. Remove the syrup from the heat and allow to cool.
Open the jar and strain the alcohol through a sieve into a large jug, discarding the peel. Add the alcohol to the sugar syrup and mix well. Pour into clean, dry bottles. Seal and store in a cool, dark place for at least 10 days.

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