Amalfi Coast

The limoncello liqueur is a fashion. And many are cimento in the home production of magical yellow liquor. Yet it is common to experience an unpleasant feeling of “circle in the head” after he finished dinner with a limoncello “home made”. Why? The answer is the raw material used in the production process …
Too often the alcohol content of home-made limoncello is very high and also does not take into account that the product deteriorates easily because of the air (by oxidation) and light.

What remedy then?
The basic recipe is one that provides 12 fresh lemons amalfitani (absolutely untreated), a liter of pure alcohol taste Pallini 95, a liter of water (preferably distilled or mineral) and a kilo of sugar.

E ‘essential not save the raw material, the low cost of alcohol is not well distillate and leaves traces of higher alcohols, which are responsible for headaches. To check the quality of alcohol strong enough rub a little alcohol in the back of the hand and it smells. If it is of good quality perfumery otherwise issue a smell of burnt.

For the case: it pelano lemons with a potato pela, in order to obtain thin skin without the white (which would make it bitter infusion). You bring in the skins after infusion with alcohol for 1 week in the dark and away from heat sources. It then filters the infusion on linen and paper filter and add the syrup made by dissolving sugar in water. Ideally, even with a squeeze press the skins to extract all the alcohol was absorbed.

At this point the syrup to get well clear, it must dissolve hot and cool at room temperature before adding all’infuso.

But not all. The secret is to add a sachet of saffron all’infusione to get a product with a particularly spicy. Who does not like saffron goes well a rind of bitter orange or two of tangerine peels to add to lemon during the infusion. And to combat the high alcohol?

E ‘must follow a small but important measure, the product made at home has about 40 degrees alcohol (1 liter of alcohol plus 1 liter of water dilutes the value of alcohol by half, and considering that a part in the skins of alcohol remains absorbed even after pressing, we arrive at 40 - 45 degrees alcohol). But if we add 1.5 lt of water per liter of alcohol and concentrate about three lemons, of course untreated, it greatly reduces the degree to 30 degrees.

Indeed, in addition to the infusion of lemon peel of Amalfi, which all are infused into the basic recipe, add a secret ingredient derived from the peel of the lemon, or the essential oils of lemon in the form ultraconcentrata. How do I get? Simply squeezing the lemon rind, in fact, you take the skins of beautiful mature, you put on a slide and it is strongly strizzano. Visually you see the drop coming out, and this drop is “gold lemon, or a ultraconcentrato of aromatic oils of lemon.

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