Ingredients
- 1L of good quality alcohol
- 6 lemons of Sorrento IGP (protected geographical indication) with a very thick and fragrant peel
- 400g of white sugar
- 700 ml of water
The first phase of preparation
Wash and scrub your lemons in hot water to remove any residual insecticides.
Place the alcohol in a jug and add pieces of zest removed from the peel. Place the jug in a darkened room or in a cupboard. Macerate the peel at room temperature for about a month.
The infusion slowly will assume the aroma and the yellow colour of the lemon. At this point, you have completed the first phase of production.
Second step of production
After about a month of rest, add the water and sugar into a small pan and bring it to the boil. Once cool, add it to the alcohol. Place the jug for another month in a darkened room or cupboard. After 40 days, the infusion is filtered into bottles, discarding the skins using old canvas.
Conserve the liqueur in the freezer.
