Limoncino's recipe



Cut fine to the rind of the lemons, making attention not to cut to the white part, called "albedo", that it is bitter. In a wide vase of glass to watertight closing put the alcool and the rinds.

Close and let it macerate for 8 days in a dark place remembering to churn the container at least once a day. In a pot prepare a syrup heating the water with sugar. Stirred until that the sugar will have been melted and let cooling; joined the syrup to the alcool solution already prepared.

Churn, filtered, close in bottles and will be able to consume the limoncino after at least a month.