Michele’s limoncello

Michele’s limoncello

Limoncello di Michele

By
From
Sharing Puglia
Makes
750 ml
Photographer
Alicia Taylor

My brother Michele shared his special recipe for limoncello with me on a recent visit to Corato, our hometown. Michele uses UHT milk in his recipe, but I have also made it very successfully with full-cream milk. In the summer months, this is a beautiful aperitivo with lots of ice, garnished with a wedge of lemon and fresh mint leaves.

Ingredients

Quantity Ingredient
9 lemons, zested
1 litre pure alcohol or high-grade vodka
3 litres uht milk
2.5kg caster sugar
1-2 vanilla beans

Method

  1. Place the lemon zest in a large bowl with the alcohol and leave to soak for 10 days.
  2. Put the milk and sugar in a large saucepan and bring to the boil over high heat. Once boiling, turn off the heat and let it cool until completely cold.
  3. Repeat this boiling and cooling process again.
  4. Strain the lemon zest from the alcohol, reserving the alcohol. Place the zest in the milk mixture, along with the vanilla beans, and bring to the boil again over high heat. Once boiling, turn off the heat and let it cool.
  5. When the milk is completely cold, pour it through a fine sieve and discard the lemon zest and vanilla beans.
  6. Pour the reserved alcohol back into the milk and let the mixture rest for 2 days, undisturbed, in a cool, dark place.
  7. Decant the limoncello into a sterilised bottle and serve as a digestive after a meal.
Tags:
italy
italian
puglia
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