Lemon liqueur: This is what summer tastes like: Recipe for a sparkling limoncello spritz

Limoncello (in other regions it is sometimes also called limoncino) is produced around the Gulf of Naples, on the Sorrento Peninsula, along the Amalfi Coast and in Ischia, Capri and Procida.

Lemon liqueur: This is what summer tastes like: Recipe for a sparkling limoncello spritz

Limoncello (in other regions it is sometimes also called limoncino) is produced around the Gulf of Naples, on the Sorrento Peninsula, along the Amalfi Coast and in Ischia, Capri and Procida. The liqueur consists of essential oils from lemon peel, alcohol, water and sugar. You can enjoy it pure or on ice, alternatively you can also create a sparkling drink from the Italian classic: the Limoncello Spritz. We'll tell you how to properly prepare the trend drink - or even make the lemon liqueur yourself.

To mix up a limoncello spritz for four, you'll need these ingredients:

The preparation is child's play: Put the first four ingredients in a large carafe, mix the contents and divide them into four glasses. Then add two to three ice cubes and a lemon zest to each drink. If you like, decorate the drinks with a little lemon balm or basil - buon appetito!

And another tip: If you want to prepare the trendy drink without a measuring cup, you can also divide the limoncello a little more generously (approx. 250 ml) into six glasses together with a full bottle of Prosecco. You can fill up the mineral water according to your own taste.

As mentioned at the beginning, the Italian lemon liqueur contains only four essential ingredients. For this reason, you can easily make a limoncello ("lime" means "lemon") yourself. For the preparation you need ten lemons, preferably organic so that the peels are not sprayed, 750 milliliters of water and 750 milliliters of high-proof alcohol (e.g. vodka) and 500 grams of sugar. And then we can start.

How to prepare limoncello:

Tip: Let the finished limoncello sit for a few more days before enjoying it pure, on ice – or as a spritz version.

Sources: Chef, Tasty

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