Limoncello of Nelly & Frank
1 liter alcohol 97%
8 large Sicilian lemons (in any case organic without wax)
1.0 lt water
0.8 kilogram sugar
Grate the yellow skin of the lemons. Try to avoid to cut the white part as much as possible, because that gives a bitter taste. Peel the bald lemons (you need only the pulp) and halve the slices.
Mix everything and put it in preservers for at least 4 weeks. The longer the better:)
1 liter water
0,8 kilo sugar
Mix water & sugar and heat it till it almost cooks.
Mix the contents of the preservers with the sugared water and let it rest for 15 minutes.
Then strain the pulp.
Taste the result and add some extra lemon juice if you think it will improve the Limoncello (we frequently add 0,5 liter lemon juice)
Fill the glass jars and put these in the deep freezer.