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Limoncello II

This is an alternative limoncello recipe.

Source and licence

"Limoncello II" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Limoncello_II, revision 4509955), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Limoncello_II&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4509955

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Italy. Associated with Italy by curated dish list: limoncello (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Peel lemons, avoiding or removing the bitter white pith.
  2. Combine lemon peel and alcohol in the mason jar.
  3. Cover the jar and let infuse for 20 days.
  4. After infusion is complete, create a simple syrup by boiling the water stirring in the sugar until dissolved.
  5. Allow syrup to cool completely, then strain the infused alcohol into it. Stir well to combine.
  6. Bottle the limoncello or return to the jar for storage.