Sicilian limoncello

“Limoncello” is usually served ice-cold after dinner.

Here is its recipe!

Ingredients:
-1 Liter of 90 proof alcohol (90 proof means the alcohol content is 45%, by volume)
-2 Liters of water
-900 Grams of sugar (4 1\2 cups)
-Peels of 6 lemons

1.Scrub and dry lemons.

2.  Use a very sharp peeler to  remove the peel from the lemons. Avoid the white pith – it will make the limoncello bitter.
3.  Put the little peels in a wide mouth jar and pour over the alcohol. Close and leave to infuse in a cool, dark place for  at least two weeks, shaking  from time to time.
4. In a heavy bottom saucepan , mix the water and sugar. Slowly bring to a boil, for about 5 minutes, stirring constantly while boiling until it turns clear. Let cool. In the meantime, filter out the lemon peels from the alcohol.
5.Add the simple sugar syrup to the alcohol and mix well.
6.Close with a lid and leave in a dark place for two weeks.

7.Filter the Limoncello once more, and it is now ready to be served!