Limoncello

Lemon liqueur

Makes about 2 ½ liters:

1 liter of alcohol (95%), 10 untreated lemons, 1 ¼ liters of water, 500 g sugar.

Peel the lemons very thinly, using a potato peeler.
Put the lemon peel in a large glass bottle or stainless steel pot and pour 1 liter of alcohol over it. Let soak for 8 days.
Then boil 1 ¼ liters of water with 500 g of sugar and let it cool. Sift the lemon, mix the alcohol with the sugar water and pour into bottles.

Before serving place the bottle and the glasses into the freezer: Limoncello has to be drunk ice cold!

We admit: Most likely it is the alcohol in the limoncello that will make you happy, and not the sour lemons. But enjoyed in moderation, this "vitamin shot" certainly is no harm ...

Another variant is especially popular with ladies:

Crema di Limone

Lemon Cream Liqueur

Makes 3 liters:

1 liter of alcohol (95%), 10 untreated lemons, 2 liters of milk, 1200 g of sugar, 2 sachets of vanilla sugar or vanilla flavor

Peel the lemons very thinly. Put the lemon peel in a glass bottle or stainless steel pot and pour 1 liter of alcohol over it. Let soak for 8 days.
Then heat 2 liters of milk with sugar and vanilla and simmer gently for 20 minutes. The milk must not boil! Let it cool and place in the fridge.
The next day sift the lemons and mix the lemon flavoured alcohol with the sugar-vanilla milk. Fill into bottles and keep in the fridge.

If you have peeled large quantities of lemons, of course, there are also the lemons left over. You can simply squeeze them and freeze the juice in ice cube molds.

But a great alternative is the

Ginger and Lemon Syrup

500 ml of lemon juice (of about 10 lemons), 500 ml of water, 1 kg of sugar, 250 g of fresh ginger

Dice the ginger. Put in a saucepan with the lemon juice, the water and the sugar and bring to boil. Then reduce the heat and simmer for about 20 minutes. Pour through a sieve, boil again briefly and fill into bottles whilst still hot.

Mixed with hot water this syrup is tasty and healthy in winter.

In summer you can make an "Ingo" out of it:

Ingo

Prosecco Lemon Syrup Aperitif

For 1 glass:

20 ml ginger lemon syrup, 100 ml Prosecco, 50 ml soda water, ice cubes, mint leaves, lemon slice

Put the ice cubes in a white wine glass. Rub the glass inside with the mint leaves and place the leaves on the ice, as well as the slice of lemon. First pour the syrup, then the Prosecco and finally fill with the soda water.

Join us for our Culinary week!

During our culinary weeks you will get an even deeper insight into the eating and drinking culture of Umbria and Tuscany:
Hands-on cookery classes with Ornella, every day excursions to culinary insider tips, unusual restaurant visits, truffle hunting, wine tasting seminar and much more ...

This is the date for 2019:

November 2 to 9, 2019

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