The lemons grown in Ischia are special lemons due to the hot sun and air temperatures. Growth is influenced by the sea breeze and the volcanic earth of our island.
Each season has its colors and its aromas, but in Ischia the lemons there are always in fact we call them "four seasons lemons". Without the use of chemicals to speed up their artificial maturation or wax them. You already know us: we preserve the lemons on the tree, in a 100% natural way, in a few times of the year the lemons can still be slightly green, because they have not yet reached full ripeness, but they are still excellent to be consumed.
The lemons are picked directly from the trees at the time of the order, packaged and shipped the same day.
The green lemons are ideal for making an excellent homemade limoncello.
When we think of Ischia, we immediately think there, to the island liqueur par excellence: limoncello, because the Ischian lemons are a completely different story and another taste!
- 1 liter of alcohol;
- 1 liter of water;
- 10 lemons, average size;
- 600 grams of sugar.
After having meticulously cleaned the lemons, you have to remove the peel with a potato peeler so as to cut only the yellow part of the rind, which is what you need for the infusion.
The peels and alcohol should be placed in a glass container which should then be closed hermetically and left at rest for a minimum of 15 to a maximum of 40 days in a dark and cool environment.
Furthermore, alcohol must be close to the skins.
At the end of the infusion period (longer is the period, greater the density of the liqueur will be) pour water and sugar into a saucepan, cover with a lid, and wait for boiling. As soon as it boils, turn off the heat, but without uncovering the pot until the water reaches room temperature. Only at this time, add the infusion of alcohol and peels by turning the mixture for about 5 minutes (with the flame off).
The next steps are filtering and liquor racking. The pieces of peel must be eliminated with the help of a narrow-mesh sieve, or with the aid of a nylon stocking.
After decanting, the limoncello should be placed in the freezer for a couple of days before serving as a digestive or in combination with the dessert.
Fantastico, ho fatto un Limoncello che ha lasciato tutti estasiati! Grazie IschiaGiovanna Salmistraro