One sure thing is that the origin of the name indicates that this alcoholic liquor was initially produced with \u201csmall lemons”<\/em><\/strong>, probably smaller than the protected ones used today that come from the Amalfi coast and are endorsed with their geographical indication mark. So, the name Limoncello cannot be used freely but only by those that are using specific lemons coming from this area and that follow a specific process in the making of the liquor<\/em><\/strong>. The beverage is made with the peels of lemons and, although as aforementioned the traditional recipe calls for a specific type of lemons, it is definitely possible to make a version of the drink using \u201cnormal\u201d lemons. I can offer the example of my own family; we grow lemon trees that are not from the area of Amalfi and we homemade what we call limoncello, but just between us and just for our own personal use.<\/em> Ingredients:<\/strong><\/p>\n\n\n\n Instructions:<\/strong>
Anyway, if you are willing to try, here is the recipe.<\/em><\/strong><\/p>\n\n\n\n![\"\"](\"https:\/\/www.mama-travels.com\/blog\/wp-content\/uploads\/2022\/06\/limoncello-recipe-1024x646.jpg\")
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Peel <\/strong>exclusively the lemon zest<\/strong>, so only the yellow outside portion of its peel<\/em><\/strong>. If you include parts of the white skin of the lemon that will give the drink a bitter taste.<\/em> You can use a potato peeler.
Place the lemon zest in a container for seven days with alcohol<\/strong>, it has to remain well covered. A jar with a lid is ideal, the mixture has to remain at room temperature and preferably far away from the direct light. Better if you have a pantry where you can forget about them for a whole week. The alcohol will macerate the lemon peels. <\/p>\n\n\n\n
![\"\"](\"https:\/\/www.mama-travels.com\/blog\/wp-content\/uploads\/2022\/06\/limoncello-amalfi-coast-1024x683.jpg\")
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