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LIMONCELLO SPRITZ with prosecco
Limoncello is a delicious lemon liqueur that originated in Italy and is now also very popular internationally. It is mainly produced in the Campania region around the city of Sorrento.
The grapes harvested from the ZONIN Limoneto are pressed very carefully pressed, so that the color of the skins does not enter the must. After fermentation at a controlled temperature, a straw-colored wine is obtained, which is then vinified according to the Méthode Charmat to sparkling wine, which is then then lemon juice and natural flavors are added. are added.
Limoncello is often served chilled as an aperitif or digestif. You can enjoy it pure or add soda water, prosecco or other ingredients to refresh it.
Limoncello - PREPARATION
Here is a brief explanation of how limoncello is traditionally prepared:
1. grate lemon peel: Take the zest of about 10-12 untreated lemons, making sure to use only the yellow, outer piece of the zest. The white underneath can be bitter.
2. mix alcohol and lemon peels: Put the lemon peels in a large glass or container and pour 700 ml of high-proof alcohol, such as vodka or alcohol with at least 90% vol. over it. Close the container and let it steep at room temperature for at least a week.
3. add sugar syrup: After the infusion time, prepare a sugar syrup by bringing 500 ml of water and 400 g of sugar to a boil in a saucepan. Stir until the sugar is completely dissolved, and then let the syrup cool.
Mix sugar syrup with lemon alcohol mixture: Once the sugar syrup has cooled, slowly pour it into the lemon alcohol mixture. Stir well to mix everything together.
Bottle and refrigerate: Pour the limoncello into clean glass bottles or containers and seal them tightly. Store the limoncello in the refrigerator and let it sit for at least four weeks before serving to allow the flavors to fully develop.