Limoncello is a lemon liqueur, the second most popular (after Campari) among spirits in Italy. Italians drink limoncello in its pure form, as a digestif, and as part of cocktails. Before use, the limocello is cooled, sometimes ice is added or served in small glasses pre-aged in the freezer. The principle of making limoncello is so simple that almost every Italian family, not to mention restaurants, has its own recipe for this liqueur. Due to the fact that the liqueur is prepared by infusing lemon peel with alcohol (the infusion period is usually 3-5 days), limoncello contains a large amount of vitamin C. By the way, you can also prepare arancello in the same way, replacing lemon peel with orange peel.
Limoncello is a lemon liqueur, the second most popular (after Campari) among spirits in Italy. Italians drink limoncello in its pure form, as a digestif, and as part of cocktails. Before use, the limocello is cooled, sometimes ice is added or served in small glasses pre-aged in the freezer. The principle of making limoncello is so simple that almost every Italian family, not to mention restaurants, has its own recipe for this liqueur. Due to the fact that the liqueur is prepared by infusing lemon peel with alcohol (the infusion period is usually 3-5 days), limoncello contains a large amount of vitamin C. By the way, you can also prepare arancello in the same way, replacing lemon peel with orange peel.
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