Homemade limoncello

Limoncello is a simple sweet liqueur, a digestif par excellence that is desired.

Ingredients for 3 liters of limoncello:

• 10 natural lemons (with untreated rind)
• 1 liter of alcohol 90 ° / 95 °
• 800 g of sugar
• 1.4 liters of water

Preparation:

The preparation is very simple but requires patience in fact it takes more than 50 days before drinking your work but do not despair you will not have to do much.
The first thing to do is to clean the lemons and remove with a knife or a potato peel the peel.
Put the yellow rind in a glass container with lid, add 1 liter of alcohol and leave it for 13 days in the dark, perhaps covered with a tablecloth.
Every 4 days give him a turn overturning the container but without opening it.
At the end of the 13 days, take a pan, pour the water, heat it and melt the sugar inside.
Then let it cool and then pour the alcohol with the peel inside, stirring.
At this point all that is left is to bottle it, preventing it from ending up inside the bottle.
After another 40 days it will be ready.
Serve cold.

Secrets:

The secret number one is to avoid the white part of the peel because it tends to give bitterness.
The secret number two is in the liqueur of limoncello. Personally I keep it on 30 degrees and to get them it will seem strange but you will have to use the calculator.
Limoncello grades = Alcohol degrees * (ml alcohol / ml total product)
example:
             Limoncello grades=  95°*(1000/3200)= 29,68°