Limoncello
Limoncello [ limont'ʃɛlːo ] is a liqueur made of lemons , of the Gulf of Naples and along the Amalfi coast and on Sicily is made. A variant that is made in Liguria is called Limoncino . For producing the flavors are in the form of essential oils from lemon peel with alcohol extracted and the flavored sugar alcohol solution of water-diluted with a.
Manufacture and use
The limoncello is produced in a multi-stage process. First the lemons are washed and peeled. Only the outer yellow peel may be peeled off, otherwise the white parts underneath (the mesocarp ) will cause a bitter taste. The dishes are then placed in a jar with 95% alcohol for three to four weeks. At the end of the maceration period , an infusion of heated water with sugar is added. After about a week, the liqueur is filtered and can be drunk.
Limoncello is served ice cold and with an alcohol content of 30 to 35 % vol. , Mainly as a digestif . It is also used as an ingredient in cakes, ice cream and other desserts, such as the Ligurian Tiramisù al Limoncino .
Web links
- Limoncello - history and recipe . Online at: mein-italien.info / ...
- Limoncello . Small product knowledge, online at: kuechengoetter.de / ...
- Limoncello , in Die Barfibel: Beverages & Brands . Online at: books.google.de / ...