If I have to tell the truth, in the Amalfi and Naples zone there
are thousands of recipes: almost a recipe each family.
Anyway: you need to use 10 big lemons (otherwise 12 normal size
lemons) and those lemons must be natural: don't use normal lemons
because they are coated with something like wax.
Peel the lemons: use only the yellow part and not the white that is
under the yellow otherwise you will give a bitter taste to your
Put in infusion those ones in a litre of pure alcohol (95%) and let
rest in a dark, quiet place at ambient temperature for 40 days.
Then filter and add 400 grams of sugar dissolved in a quantity of
water you want to use to dilute the alcohol: normally limoncello is
35% but you can choose what you want.
After the addition of sugar and water, put the bottles in the same
place as before, for 2 months or 2 months and the half. Then
limoncello is ready.
Remember: drink it very cold at the end of the meal, as a digestiv.
Tell me your "taste feel" of nocino and limoncello, when you will
Ciao a tutti
p.s. for now: italy - australia 1 - 0. GREAT !!! (smile, it's a
--- In Distillers@yahoogroups.com, "hermit720022002"
> Hi Micio,
> my Nocino project is being implemented following the instructions
> your recipe. It smells great. Is it possible to publish a
> recipe? If I can have a last wish for today the lemons should be
> picked by an almost virgin red girl with big boobs.
--- End forwarded message ---
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