Recipe Limoncello Caprese from Capri

   

         

 

 

Bottles of Homemade LIMONCELLO

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My PAL Vincenzo Manzo at His Lemon Farm VILLA MARIA

MINORI ,  ITALY

On The AMALFI COAST

 

RECIPE :  LIMONCELLO CAPRESE

  INGREDIENTS :

• zest of 6 or 7 large organic lemons
• 1 litre or quart of pure grain alcohol or vodka
• 5 cups (1250 ml) water
• 3 cups (700 gr) sugar

Preparation : Peel the zest from the lemons with a vegtable peeler and place them into a large glass jar.  Try to avoid the bitter white pith of the lemon skin, under the yellow zest. Add the alcohol to the jar with the lemon zest. Cover the glass jar with plastic wrap and store it in a cool place for 7 days 
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 On the sixth day: Boil the water and add the sugar to the boiling water. Stir the sugar until it is fully dissolved in the water. Set the sugar syrup aside to let it cool over night. On the seventh day: Strain the lemons peels from the alcohol and discard the peels. Pour the sugar syrup into the glass jar with the alcohol and stir well. Serve chilled, from the refrigerator or freezer.

 Peel LEMONS with VEGTABLE PEELER

Place Lemon Peels in JAR with Grain Alcholo or VODKA

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LEMONS   ... Agroturismo Villa Maria, Minori

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COOKING ITALIAN

GREATEST HIT COOKBOOK

by Daniel Bellino Z

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VILLA MARIA

MINORI

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Me & The LIMONCELLO LADY , CAPRI

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MINORI, Italy

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SOPHIA LOREN

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SUNDAY SAUCE

When Italian-Americans Cook

Daniel Bellino-Zwicke

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