The genuine taste of Mediterranean lemons closed in a famous delicious liquor: Limoncello
THE MAGIC TASTE OF MEDITERRANEAN FRUITS CLOSED IN THE WARM HEART OF A DELICIOUS LIQUOR...
THE WARM COLOR OF SUMMER AND THE LIGHT OF SUN ...
THE WARM AND STRONG SCENT OF LIMONS
A SWEET, STRONG DEEP MEDITERRANEAN TOAST...
Limoncello,
is the typical liqueur extracted from an infusion of PGI (protected origin certification) Sorrento lemon's zests in pure alcohol and sugar that gives the distinctive, rich and lemon scented taste to the final product and according to the original Sorrento recipe. It's a traditional spirit that you can relish, served at 4°-7°, in every moment of the day and in every season of the year.
Limoncello
is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi, and islands of Procida, Ischia, and Capri. It is also produced in Abruzzo, Puglia, Sicily, Sardinia, Menton in France, and the Maltese island of Gozo. Although there is debate about the exact origin of the drink, it is at least one hundred years old.
Traditionally, it is made from the zest of Femminello St. Teresa lemons, also known as Sorrento or Sfusato lemons. Lemon zest, or peels without the pith, is steeped in rectified spirit until the oil is released. The resulting yellow liquid is then mixed with simple syrup. Varying sugar to water ratio and temperature will affect the clarity, viscosity, and flavor. Opaque limoncellos are the result of spontaneous emulsification (otherwise known as the Ouzo Effect) of the sugar syrup and extracted lemon oils.
Limoncello is the second most popular liqueur in Italy and it has recently become popular in other parts of the world. Restaurants in the United States, Canada, the United Kingdom, Australia, and New Zealand are now increasingly offering limoncello on their beverage and dessert menus.
The United States has seen a rise in commercial producers using California lemons which are grown year around, with 90% of the United States lemon crops coming from California. Limoncello happens to be a popular ingredient in cocktails. Limoncello imparts a strong lemon flavor without the sourness or bitterness of pure lemon juice.
FOR MORE INFORMATIONS, PLEASE, FOLLOW THIS LINK:
en.wikipedia.org/wiki/Limoncello
AND HOW TO MAKE LIMONCELLO IN HOME:
www.instructables.com/id/How-To-Make-Limoncello/
MOST IMPORTANT:
- DRINK MODERATELY
- NO NOT DRINK IF YOU HAVE TO DRIVE
The genuine taste of Mediterranean lemons closed in a famous delicious liquor: Limoncello
THE MAGIC TASTE OF MEDITERRANEAN FRUITS CLOSED IN THE WARM HEART OF A DELICIOUS LIQUOR...
THE WARM COLOR OF SUMMER AND THE LIGHT OF SUN ...
THE WARM AND STRONG SCENT OF LIMONS
A SWEET, STRONG DEEP MEDITERRANEAN TOAST...
Limoncello,
is the typical liqueur extracted from an infusion of PGI (protected origin certification) Sorrento lemon's zests in pure alcohol and sugar that gives the distinctive, rich and lemon scented taste to the final product and according to the original Sorrento recipe. It's a traditional spirit that you can relish, served at 4°-7°, in every moment of the day and in every season of the year.
Limoncello
is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi, and islands of Procida, Ischia, and Capri. It is also produced in Abruzzo, Puglia, Sicily, Sardinia, Menton in France, and the Maltese island of Gozo. Although there is debate about the exact origin of the drink, it is at least one hundred years old.
Traditionally, it is made from the zest of Femminello St. Teresa lemons, also known as Sorrento or Sfusato lemons. Lemon zest, or peels without the pith, is steeped in rectified spirit until the oil is released. The resulting yellow liquid is then mixed with simple syrup. Varying sugar to water ratio and temperature will affect the clarity, viscosity, and flavor. Opaque limoncellos are the result of spontaneous emulsification (otherwise known as the Ouzo Effect) of the sugar syrup and extracted lemon oils.
Limoncello is the second most popular liqueur in Italy and it has recently become popular in other parts of the world. Restaurants in the United States, Canada, the United Kingdom, Australia, and New Zealand are now increasingly offering limoncello on their beverage and dessert menus.
The United States has seen a rise in commercial producers using California lemons which are grown year around, with 90% of the United States lemon crops coming from California. Limoncello happens to be a popular ingredient in cocktails. Limoncello imparts a strong lemon flavor without the sourness or bitterness of pure lemon juice.
FOR MORE INFORMATIONS, PLEASE, FOLLOW THIS LINK:
en.wikipedia.org/wiki/Limoncello
AND HOW TO MAKE LIMONCELLO IN HOME:
www.instructables.com/id/How-To-Make-Limoncello/
MOST IMPORTANT:
- DRINK MODERATELY
- NO NOT DRINK IF YOU HAVE TO DRIVE