Limoncello

Harvest the Sunshine:

Begin with the freshest organic lemons you can find; some like the ones I have here in my lush fruitgarden in Marbella.

Wash them thoroughly and start to zest your lemons with a peeler, ensuring to avoid the white part (or pith) directly under the peel, as this can be quite bitter.

Know that the scraped yellow outer layer of the fruit (=the zest) is so full of lemon flavor that it will add kind of a burst of freshness to all your favorite lemon recipes! This being the part of the lemon that contains all the essential oils hence providing that extra punch of flavor...

Infuse the Spirit:

Put all the lemon zest peels in a weck jar and pour the strong alcohol over it.

Seal the jar tightly and let it sit in a cool, dark place for about 20 days.

This slow infusion process is actually called 'to macerate' and it will allow the vibrant flavors of the lemon zest to marry with the robust alcohol.

It's best to occasionally shake the jar so that the flavors dissolve faster; I do this shaking at least once a day!

Sweeten the Elixir:

After the infusion period, prepare a simple sugar-syrup by dissolving your granulated sugar in a pot with 1,6 liter water. Best to start on a low heat, gradually increasing the temperature until boiling well.

When all sugar is completely dissolved, let this syrup (coveredly!) cool to room temperature.

Blend and Strain:

Once cooled, strain the lemon peels from your alcohol solution.

Stir well once again, just to make sure all the sugar is fully dissolved.

Now is the moment to pour syrup and alcohol together!

Do this ever so carefully, as only then you'll become a really beautiful, cloudy mixture.

By professionals this is called the 'ouzo effect', with the lemon oil 'floating' through the liquid, this because of the very high alcohol percentage that was used!

Result: a smooth and velvety liqueur.

Transfer the liquid to a sterilized bottle with a nice shape cfr. a flat flask or an elegant, very small and high bottle. Seal the bottle with your (sterilized!) cap and store in a cool place in order to well preserve the freshness of the flavors.

Note: it's always great if you personalize your homemade creations with a lovely label ! !

Chill and Serve:

For an unrivaled Limoncello experience, store both bottle and serving glasses in the freezer.

Limoncello is best enjoyed ice-cold, bringing out its exquisite yellow-green hue and refreshing citrus notes.

Savor this Homemade Limoncello:

Serve the byTiny Homemade Limoncello in chilled shot glasses or adorable tulip-shaped glasses for an extra touch of elegance. This traditional liquor from the south of Italy is perfect as a digestive, so what better delightful way to conclude a meal with a burst of Mediterranean sunshine?!!