Sorry for the break, but this brew babe needed some R & R away from the brewing life. For the past month, I’ve been vacationing with my mom in Italy. It was amazing! I always enjoyed spending time with my family who live there, but this time I especially loved attending my cousin’s wedding that took place in Sorrento. The scenery was breathtaking and the food was delicious.
Finding beer, especially gluten-free beer, is hard to come by in Italy. Breweries are just starting to break into the “craft beer” scene, otherwise known as “birra artigianale.” I guess I’ll have to revisit once the industry takes off!
In the meantime, I was able to bring back memories from walking around Naples, peaceful thinking from swimming in the Mediterranean, and my uncle’s limoncello recipe. I only wish I could’ve packed some of the giant, gorgeous lemons he grows on his property.
This recipe is similar to the tinctures that I make (click here to read about them) and is easy to follow…even easier to drink. Enjoy!!
Zio Franco’s Limoncello
- Depending on the size of the lemons, the quantity of lemons will vary. Be sure to clean the lemons first.
- Peel the lemon skin (without the white of the flesh) enough to fit into a bottle or mason jar that you will be using.
- Pour the flesh of the lemons inside a bottle or mason jar with 80-100 proof alcohol. Vodka can be used.
- Soak for 15 days.
- When 15 days have passed, make a simple syrup: boil 1 cup of sugar into 2 cups of water until it’s all dissolved. Let it cool completely.
- Filter the bottle of the lemon peel so the liquid remains.
- Combine the lemon tincture with the simple syrup and store in fridge.
- Enjoy chilled!
