Traditional Italian Limoncello
What is sold in most grocery stores is cultured buttermilk you can make traditional buttermilk by making your own butter at home.
Recipe Summary Traditional Italian Limoncello
Traditional Italian limoncello is typical of the Amalfi coast, a beautiful area around Naples. It's traditionally made with Sorrento lemons, which are large and flavorful and a really unique Italian product.Ingredients | Traditional Buttermilk10 lemons1 quart 95% alcohol (190 proof)6 cups water4 cups white sugarDirectionsZest lemons, making sure to get the outermost part of the skin and avoid the white pith.Place lemon zest in a glass bowl and cover with alcohol. Cover and let infuse at room temperature until yellowish in color, about 7 days.Bring water and sugar to the boil in a saucepan, stirring until sugar dissolves. Remove syrup from heat and let cool, about 10 minutes.Pour alcohol into the syrup through a fine-mesh strainer; discard lemon zest. Stir well.Pour limoncello into thick, freezer-safe glass bottles. Store in the freezer for at least 2 weeks before serving.Ideally you would use Sorrento PGI (Protected Geographical Indication) lemons. If you can't find them, make sure to select large, ripe, flavorful lemons, all the better if unwaxed and organic.Info | Traditional Buttermilkprep: 15 mins cook: 5 mins additional: 3 weeks total: 3 weeks Servings: 32 Yield: 1 quart
TAG : Traditional Italian LimoncelloWorld Cuisine Recipes, European, Italian,
