Limoncello) - Popular Italian lemon liqueur. For the most part, produced in southern Italy, in particular, on the Amalfi coast, on the Islands of Capri, Ischia, in Sicily, Sardinia.

The liqueur is produced by improving lemon peel (and not distillation), therefore, the lemoncell contains a large amount of vitamin C. The term of insteading is usually 3-5 days. Also, the drink includes alcohol, water and sugar. The final stage of production is the emulsification of the beverage in special machines.

In Italy, Limoncello is the most popular local drink after Campari. The liqueur uses both a pure form as a digestive and as a table drink or dessert, and as a component of cocktails. Lemoncells drink chilled from small high glasses, which are pre-kept in the freezer, so that the walls are covered with a thin layer of ice. Sometimes the ice is added to the liqueur itself. Often restaurants prepare your own liqueur with a unique taste. In Russia, Limonchello is still spread extremely small.

Major brands lemoncello

• Limoncello Di Sicilia - Russo
• Caravella Limoncello.
• Limoncello di Capri.
• Villa Massa.
• Luxardo.
• Pallini Limoncello.
• Bella Verde.
• Lemoncello Toschi.
• Limonce
• Sorrento Nature.

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Excerpt characterizing lemoncello

- How many residents in Moscow, how many houses? Is it true that Moscou call Moscou La Sainte? [Holy?] How many churches in Moscou? He asked.
And on the answer, that churches are more than two hundred, he said:
- What is the abyss of churches?
- Russians are very pious, - Balashev answered.
"However, a large number of monasteries and churches are always a sign of the backwardness of the people," said Napoleon, looking at the chenkura for the assessment of this judgment.
Balashev constantly allowed himself to disagree with the opinion of the French emperor.
"Every country has its own morals," he said.
"But nowhere else in Europe has nothing like," said Napoleon.
"I apologize to your Majesty," said Balashev, "except Russia, there are still Spain, where many churches and monasteries are also.
This answer Balashev, hinting at the recent defeat of the French in Spain, was highly appreciated later, according to Balashev's stories, at the courtyard of Emperor Alexander, and very little was rated now, at the dinner of Napoleon, and passed unnoticed.
According to indifferent and perplexes, Lord Marshals showed that they were perplexed, what was the sharpness, which was hinted by the intonation of Balashev. "If she was, then we did not understand her or she is not at all witty," said the expressions of the marshals. So little was appreciated by this answer that Napoleon did not even resolutely noticed him and I naively asked Balashev about what cities there is a straight road to Moscow. Balashev, the former lunch all the time of the lunch, answered that Comme Tout Chemin Mene A Moscou, [as any road, according to the proverb, leads to Rome, and all the roads lead to Moscow,] What is a lot of roads, And that, among these different paths, there is a road to Poltava, which Karl XII elected, said Balashev, who unwittingly flashes from pleasure in good luck of this answer. Balashev did not have time to take the latter words: "Poltawa", as the Knewkur already spoke about the inconvenience of the road from St. Petersburg to Moscow and about its Petersburg memories.

November 27, 2011

Funny, but the Italians themselves did not determine what region to consider the birthplace of Limoncello: Capri, Amalfi and Sorrento already 111 years already disputed the championship of the invention of a gentle lemon liqueur, the most popular digestive of Appenin.

The main legend says that in 1900 Maria Anthony Farace, which had a wonderful garden with lemon and orange trees, came up with this drink. The aunt finally found a way to translate tons of product into something more interesting than banal juice or non-bunny, but fed lemon cream. Lemoncello became the hit of the county. Her grandson opened a zucchini-restaurant, where Lemoncello was the main specialty, and the great-grandfather is a smart guy! - registered in 1988 the first brand.

The Italians as the true experts of the sweet life quickly spread the fragrant liqueur, and now no hike to visit, even to a neighbor behind the Basil's Basil, does not do without a glass of lemoncell. They drink it to meals - on aperitif, and after, on the digestive, often with coffee. Buy from the familiar shopkeeper or prepare themselves. Who loves the authenticity, choose traditional transparent lemoncello, and girls like the cream variation of Crema di Limoncello, which can also be prepared at home.

And here it begins the most interesting. I never worked with alcohol. In the dashing 90s, our family, like thousands of others, produced a "liquid currency" in the storage room, and the grandfather was an expert on tinctures and emphasis. But I have not had any personal experience with alcohols. In addition, the cream with lemon is not friends, they are afraid of him and immediately fold. And in the cream di lemoncello combines a saturated lemon fragrance and satin tenderness of a creamy base. It was very interesting to know what is the secret? It turned out in phased mixing.

So, at 1.5 l of the finished liqueur we will need:

• 6 lemons. Take the most fragrant, with thick skin.
• 0.5 liter of vodka or any other grain alcohol, rakia and grappa will not fit.
• 1 l of higher fatty milk.
• 630 g sugar.
• Spacious bank with a dense lid.

My lemons and gently remove the zest from them. You can use a vegetable look or shallow grave. The main thing is to cut only the yellow part, not behind the white skin - she is baptized. I tried a vegetable look, but it was not easy to shoot a thin yellow layer, and away from sin (I really wanted to get from the first time) I decided to torment the grater. At the same time herself herself. I do not know how to add a soul to dishes and ... Blood. Edward Cullen would be very pleased with me, but I had to be sad when, together with fruits, I definitely wash on the grater of a piece of skin from the fingers. So be careful and no hurry. It will take some time and skill.

Having made a miracle of baldness of lemons, fall asleep the zest to the jar, fill with alcohol, closing tightly and put it in a dark place for a week. You can not hide the jar into the storage room or wardrobe, just put it on the kitchen table. At the same time you can pry every day, as the color of the liquid changes from transparent to sunny-yellow.

At the designated time, we get and focus on 2-3 layers of gauze. It is important. If it is easy to strain through a sieve, small fragments will remain in the liquor, and it will not have a glossy homogeneous texture. The leaky tincture assigns to the side.

Heat in a saucepan of milk with sugar to its full dissolution. Do not boil! Checking: dissolved? Excellent! We remove from the fire and endure the milk to the cold so that you are cold. I exhibit straight in a saucepan on a balcony or an open window. Only after the temperature of the mixture is less than the temperature of the body (check simply - we lower the finger in the pan), connect the lemon and dairy parts. Mix well. Pour a glass on the sample. Close your eyes and enjoy.

The true creators of Limoncell Limer is the ancestors of residents of different territories: Capri Islands, Gorodovalfi and Sorrento. The most anecdotic - each of the three peoples is proud of what it is she who has its own unique recipe for a lemon drink obtained from its own ancestors.

One of the exciting legends, which tells about the creation of a Limoncell Limer, exists on the small island of Sushi Capri, located in the Naples Bay. Locals say that in ancient times, the Italian family of Massimo Channel lived on the island, which in 1988 registered Limoncello brand. His great-grandmother Maria Anthony Farace, which grown in his beautiful garden oranges and lemons, created a recipe for a delicious and unique drink. In the 1900s, this liqueur served in his restaurant grandson of the creator. And after a while, a recipe for Limoncello, created by the old woman, was inherited to Massimo Channel by inheritance.

Amalfi and Sorrento exist their legends about creating a yellow liqueur. The inhabitants of the coast say that large families from Sorrento at the beginning of the XIX century have never forgotten to serve the Guest Glasses of Limoncell Limberry, which was prepared according to a standard recipe. And in Amalfi there is a legend that in ancient times, it is hardly possible when lemon gardens began to grow in the city, and the production of a sun-and-hearth beverage began.

Lemoncello in Italy is prepared everywhere, and those who left the struggle for the right to be called the creators of the liqueur recipe, say that from the very beginning it was made by poor fishermen and peasants to finally do not frozen frosty in the morning. There is one more hypothesis that Limoncello Liqueur was done in the monastery. Of course, it is pretty bold. Who will believe that the monks in the interruptions between prayers created a liquor? "Fresh legend," as they say, "but hard to believe."

Apparently, the truth about the creation of Limoncell Limone, we will never know. One thing is known: a unique yellow liquor conquers the markets of the whole world. The bottles of this lemon drink can be found in the bars of Europe and Asia, America and Australia.

Several interesting facts about Limoncell Liminer.

The aromatic Italian liquor, which is known worldwide, is made from lemons growing on Sorrento Island. To make it, in the alcohol they are soaked with a zest for 3 months, then mixed with syrup.

There is an interesting story. It tells it that the idea of \u200b\u200bthe release of Limoncell Limer came to the Italian Sergio mass after he heard from local farmers complaints about bad trading lemons. It was obvious, because on Sunny Sorrento, fragrant lemons grow all year round, and farmers grow fruit significantly more than they can implement. Sergio guessed that excess lemons can be used in winemaking. Tempered with his brother Stefano, in 1991 founded Villa Massa for the production of magnificent Limoncell Limer.

Italians are paying great attention to creating a loved one. Not every lemon is honored to be a matter of becoming part of a liqueur. For its production, only fruits are used by Sorrento, in the leather of which are very many essential oils.

If you bring to visit Italy, pay attention to how to properly drink Limonecello. Please do not laugh, if you see, the inhabitants of Italy are put on small liqueurs in the freezer. On the homeland of Limoncello drinks drink exclusively from frozen wine glasses covered with a thin layer of ice.

Arancello is Limoncello's native brother.

Comedy actor Danny de Vito is a famous fan of this lemon drink. He opened his restaurant in Florida, where stunning Limoncello is served. The actor somehow confessed that the idea of \u200b\u200bcreating a brand came to his head after they with a friend and a colleague George Clooney tasting Licker Limoncello. "Merry Night" did not pass in a gift - in the morning de Vito appeared on a television show in a pretty marked form. Denny decided to make capital at the production of liqueur and did not lose. This episode was a strong impetus for the spread of Lemoncell and an increase in its sales in America by 20%.

Advertising your lemon drink, on one of the TV show, Balagen de Vito sat on his knees to one interesting lady with the words: "I know that these last seven portions of Limoncello are to blame!" The star of the screen found another source of inspiration.

Lemon drink is very useful. It stimulates digestion, and thanks to lemons, in which there is a lot of vitamin C, Licker Limoncello is considered a medicine from colds.

Native Brother Lemon Liqueur - Arancello

In Italy, except for Limoncell Limber, prepare a liquor from oranges - Arancello. It has a harmonious taste and fresh teasing fragrance. To prepare this liquor, use the aromatic peak of the orange. Fruits are cleaned manually, so that the white part of the crust does not hit the drink (it is under the zest), which can give a bitter taste to the leather.

The liquor from oranges is fed with ice in pre-cooled liquor wine glasses, as a digestive or addition to a salad of fruit (machedonia) or ice cream. Very good Arancello for cooking cocktails.

At first glance it may seem that the method of cooking lemoncello is quite simple. However, this is an erroneous. Italians pay a lot of attention to each stage of the manufacture of lemon drink. Interestingly, only the lemons of a certain variety are used for its production - oval Sorrento.

The fruits collected at noon are wedge with warm water, then a thin layer is removed from them (an important condition that the white flesh does not get there). All this is done using special mechanisms. Then, for 5 days, the lemons insist in alcohol, after which sugar and purified water add there. All content turns into an emulsifier into a homogeneous tincture, a laboratory analysis is filtered and passes. Then this drink is placed in the bottle.

There is a cream-liqueur and lemoncell classic liqueur. Water that is used for the preparation of lemoncello, in cream lycker is replaced with milk. In addition to the recipe for the top quality alcohol and sugar.

Limoncell Fortress - from 30 to 43%

Several Limoncell Limone Recipes for Homemade Cooking.

Now there are many enthusiasts that successfully produce a lemon drink at home. The ratio of ingredients and cooking time may vary depending on the location where it is prepared. Traditionally, Licker Lemoncello is prepared for 90 days, however, at home, manufacturing time is usually reduced to 15 days.

There is a fairly large number of lemoncell recipes

Home Recipe Licker Lemoncello

8 - 10 lemons. Only the yellow part of the lemon peel (zest) is needed, at least 150 g. The peel from the lemon is well cut off with a knife for cleaning potatoes. Cedra crushed. If several lemons take green, then the drink will be with a greenish tinge.

600 g of alcohol pour the zest. The mixture is insteaded from 5-7 days, it should be tightly closed. The resulting tincture must be filtered and pour into clean dishes.

500 g of sugar stir in 700 g of water and cook syrup. Cool it and thoroughly mix with tincture. Pour into bottles, clog and within 5 - 7 days insist. After that, the home lemon liqueur limoochello will be ready for use.

The lemon drink is served in cooled wine glasses and is stored in the refrigerator.

Cream Liquor Limoncello

This option is sweeter and soft to taste, prepares from such ingredients:

• 6 - 8 pieces of lemons.
• 500 ml of alcohol 96%.
• 1 kg of sugar.
• 500 ml of cream.
• 500 ml of fresh milk.
• 1 pinch of vanillina.

Also, as in the previous version of the lemon drink, the alcohol can be replaced with vodka (0.7l).

Technology of cooking cream-liqueur Limoncello Such:

• From lemons to remove the zest, put in the jar and pour alcohol. Insist for 15-20 days in a tightly closed bank.
• In a saucepan, mix cream, milk, vanillin and boil. At the very beginning, boiling a pan with a fire and immediately add sugar. Stir carefully, cool.
• Lemon alcohol straighten through gauze and mix with a creamy milk mixture. After all this is carefully stirred, the lymochello must be pouring into bottles. After 10 - 12 days of storage in the refrigerator, the lemon drink will be ready.

Limoncello is often used to prepare cocktails. Here are some of them recipes:

Recipe Mulled wine with Limoncell Liquor.

40 ml of lemon liqueur, 300 ml of white wine mix. Add to a mixture of 4 teaspoons of honey, zest 1 lemon and 1 orange, several grains of cardamom and warm.

Recipe Cocktail "Margarita"

Limoncello, orange juice, orange liquor and tequila mix in equal parts.

Recipe CLueberry.

In the shaker mix in two parts of Limoncello and vodka, one part of a puree from lemons and ice, add citric zest.

Licker Lemoncello in pure form Italians use as willingly as cocktails. And even though they believe that the lemon drink improves appetite, before eating it is still not worth it. Tastors argue that Limoncello drove to the meal destroys appetite. In a small amount, the lemonium liqueur lemoncello removes the tension and irritability and fills the body with a pleasant Nehoy.

Liqueurs are usually prepared using alcohol, but since it is difficult to buy, you can use the products that are easy to buy in the store. Only lemons choose the best and vodka more expensive, good quality.

For the preparation of lemon lyrics -

5 large lemons
- 0.7 liters of vodka
- 0.5 kg. Sahara
- 0.5 liter of pure water
In addition, you need a liter bank for insteading the beverage and a bottle with a lid for storing the finished lemon liqueur (the volume of the finished product will be approximately 1.25 liters). Cooking time - 8 days.

Lemons are well wooered and neatly sharp knife or vegetable detect the zest from them, trying not a white film. Fold the zest to the jar and pour with vodka. Close the lid and put in a dark cool place (you can in the refrigerator) for 5 days.

After that, the tincture is strain, separating the liquid from the zest.

In a small pan, pour 0.5 liters of water and pour 0.5 kg of sugar, heat on the stove, constantly stirring until the sugar is completely dissolved. Ready sugar syrup completely cool.

Connect a lemon tincture with sugar syrup. Stir and break into the bottle. The resulting drink is placed in a dark cool place for 3 days. After that, you can start tasting the finished lemon liqueur. Especially good strongly cooled. It can be served in frozen glasses with the addition of ice.

Http://vinodell.ru/pogrebok/limonnyj-liker.

Recipe Lemoncello (Limoncello). Italian lemon liqueur.

I did at the lowest response 92 *. A little bit changed the original recipe for its taste. Did 3l, the fortress is about 40 *:

1) 1200 ml. Alcohol 92%
2) 1.8 kg of lemons
3) 500 g sugar
4) 1500 ml of water + lemon juice 100 ml.

1. From the lemons, cut off the zest (most convenient for the whole bundle for cleaning vegetables)
2. We put in a glass jar fill with alcohol, we put it up for 5 days, stirring times 2-3 per day.
3. Filter through the corticle and add chilled syrup from the amount of water, sugar and juice above. Then we put an almost finished liqueur in a glass jar to still stand up, so to say "to pass" with flavors for 2-3 days, in the fridge, once a day shake.
4. Ready.
Very fragrant and tasty. Neither the smell of no taste of the impudent is not at all. http://forum.homedistiller.ru/index.php?topic\u003d644.260

Lemoncello - Popular Italian lemon liqueur. For the most part, produced in southern Italy, in particular, on the Amalfi coast, on the Islands of Capri, Ischia, in Sicily, Sardinia.

The lyker chip is to insist the lemon peel (and not distillation), therefore, lemoncell contains a large amount of vitamin C. Also in the drink the drink includes alcohol, water and sugar. The final stage of production is the emulsification of the beverage in special machines.

Composition of lemoncello

In the maximum simple composition of the liqueur include:

Ripe lemons (preferably collected in campaign or in Sicily).

Unbelled food grape alcohol.

Sugar and environmentally friendly non-carbonated water.

At the same time, the production of said liquor is based on the process of insteading alcohol on the lemon zest. As a result, it turns out a rather sweet drink with spicy acid. There is also a less strong CREMA DI Limoncello, in the manufacture of which the water is replaced with milk or cream.

However, it is worth mentioning that most of the licensed producers of the drink, preservatives add to its preservation, and to give it spectacular transparency - emulsifiers.

How many degrees in Lemoncello

In fact, Lemoncell Fortress is not regulated by anyone. Technically, it can vary from 15 to 45 degrees. However, among the official manufacturers of the drink there are unknown norms of decency, according to which the content of alcohol in the shopping drinks should be in the range of 25-32 degrees.

If you are interested in less strong options, it is worth staying on Limoncello Pallini (26 degrees) or Limoncello Luxardo (27 degrees). If you prefer drinking drinks, pay attention to brands: Limoncetta di sorrento (31 degrees), Limoncello Villa Massa (30 degrees) and them like.

The shelf life of Limoncello

First of all, you need to keep in mind that this drink should be stored in the refrigerator. In this case, the liquor of the factory production is guaranteed not to lose its taste for more than a year. Home drinks, in view of the lack of preservatives in them, it is better to use for 1-6 months. Moreover, the smaller their fortress, the sooner they need to be credited.

Popular brands lemoncello

Caravella Limoncello.

Limoncello di Capri.

1. Limoncello Pallini.

2. Lemoncello Toschi.

   Limoncello Di Sicilia - Russo

It is curious that the idea of \u200b\u200bcommercial production of this liqueur with ease crossed the ocean and now develops with great success in the United States. Very similar drinks are also manufactured in the Malta republic and in the south of France.

How and how to drink lemoncell

Before feeding, following the example of Italians, the drink for several hours should be placed in the freezer (at the same time, from time to time it is worth watching so that it does not frozen). There you also need to fit the elongated glasses, up to 40 ml stretched to 40 ml (special chic, in this case, the use of small ceramic cups is served by residents).

Most often, chilled liquor in the overlabeshest glasses are served as a digestion that has been passing by small sips with exhalation of fragrant vapors through the nose (you can meet recommendations for drinking drink before meals, however, in our opinion, in view of its very essential sweetness, do this Not worth it). In addition, said liquor is perfectly combined with fruit and cream desserts, as well as with black chocolate. By the way, many are recommended to water her cream ice cream.

This drink is also good in mix and cocktail combinations. In the case of mixes, a suitable pair for it will be orange juice, vermouth or champagne. Among the variety of respective cocktails can be called: "48 drops", "Mandarin Dawn", "Frosty noon" or, as opposite - white lemon mulled wine.