After eating at the Italy restaurant, a small cup of shot with a bright yellow liquid and a fresh lemon aroma is served along with the dessert. Don't worry! This liqueur is not sour, it is a favorite after-dinner wine in Italy – Limoncello!
Limoncello, Italy's limoncello, which has flourished since the early 20th century, has many theories about its origins, but all of them are inseparable from three regions in southern Italy: Sorrento, Capri (an outlying island but an extension of the Surendo Peninsula) and Amalfi.
拜地中海夏季干热冬季阴雨的气候所赐,是柑橘类作物的生长天堂,拥有丰厚的皮脂、表皮更富含柠檬精油和浓郁香气;因此这里的黄柠檬,甚至还受到欧盟 I.G.P 产区保护证明(Protected Geographical Indication),分为以偏北的苏连多最为盛产的「苏连多柠檬 Sorrento Lemon PGI」,以及生长在南边阿玛菲海岸的「阿玛菲柠檬 Amalfi Coast Lemon PGI」。
Not only is the tree shaded with traditional straw and chestnut trees during the growing period to protect the tree from wind, cold and prolonged fruit ripening, but it must also be harvested manually between February and October each year. Only lemons that are ripe under strict conditions are eligible to be used to make limoncello.
It is said that in Surendo, the largest local family has been following the most traditional and ancient method of making limoncello in order to ensure that their guests can taste the most delicious limoncello; In the Amalfi Coast region, some villagers believe that limoncello has been cultivated since the beginning of lemon cultivation! Farmers and fishermen warm themselves up with a little limoncello in the morning; Monks also drink a little limoncello, which is a homemade drink that every household makes, to preserve a little bit of life's pleasures.
However, the first real product of limoncello was in a small bar on the island of Kabri, the owner's grandmother had been taking care of a lemon orchard and making very delicious limoncello during her lifetime, and after World War II, grandma's nephew inherited the delicious recipe and continued to sell it in the bar, until 1988, when the nephew's descendants took over and began to sell limoncello in small quantities by hand, becoming the first local company to register it as a trademark.
In Italy, limoncello is seen as a beautiful gift from nature and is usually drunk after a meal. In the Namui, where summer is particularly hot, the appetizing and refreshing limoncello is the best way to beat the heat, whether it is cold or made into a variety of cocktails. The following provides how to make limoncello and an extended blending recipe, in fact, the limoncello brewing time is only 17 days at the earliest, let's take a look at how to do it!
意大利柠檬酒LIMONCELLO
Ingredient:
8~10 organic unwaxed lemons (fruits that have just turned yellow or have slightly green skin, the best aroma)
1 liter of water
95% alcohol or vodka 1 liter
1 kg of granulated sugar
Method:
1. Wash the lemon with a soft brush, and there is no stain residue on the surface of the peel.
2. Scrape off the lemon peel with a peeler, but don't take the white part under the peel, otherwise it will have a bitter taste.
3. Mix 300 grams of lemon peel with 1 liter of wine, which can be contained in a glass container and placed in a dark place for 7 days, the alcohol will dissolve the oil and aroma of lemon peel.
4. Add the granulated sugar to the boiling water and wait for the sugar to dissolve completely.
5. After the sugar water cools, pour the sugar water into the alcohol of the dissolved lemon and stir well, and the wine will turn from clear to custard.
6. After leaching out the mixture (leaving no skin) into the sterilized glass bottle, it is basically completed! However, it is recommended to leave it in a dark place for another 10 days to a month, and the flavor will be more round and sweet. The finished limoncello can be placed in the freezer so that it does not freeze due to its high alcohol concentration, and you can enjoy a cool limoncello at any time!
Concentrate:
The lower the alcohol concentration of the finished product, the clearer yellow color it will have, and it will not be creamy yellow. The concentration of limoncelline sold in Italy is about 25%~37%.
How do you calculate alcohol concentration?
(Alcohol volume / total material volume) x Alcohol concentration % = Finished product alcohol concentration % number
*Each 100g of fine white sugar is approximately 65ml, and the trial calculation with 95% alcohol is as follows:
(Alcohol volume 950ml / Total material volume (Alcohol 950ml + Water 1000ml + Sugar Volume about 650ml + Water Content in Alcohol 50ml)) x Alcohol content 95% = 34.1%
Raspberry lemon sparkling wine
Ingredient:
意大利气泡酒 Prosecco1瓶(750ml)
1 glass of iced limoncello
1 cup frozen raspberry berries
6 fresh mint leaves
Method:
1. Pour the prosecco and limoncello into a large glass basin and mix.
2. After pouring into the wine glass, add raspberry berries and mint leaves to decorate!