Відео

I’ve always heard that it only takes 3-4 days for the oils to extract from the peel, but I’ve never done it that short myself.

It’s to do with alcohol content, the stronger the alcohol the quicker the oils come out of the lemon. Lower takes longer, but leave for two weeks makes it better, why rush !!!

I leave the zests to macerate (45 g per 100ml of 96%9 alcohol) for 48 hours, to obtain the right balance between the aroma and robustness of the limoncello. 24 hours enhance the aroma, 72 hours the robustness. Over 72 hours the extraction of the primary substances is practically nothing, but that of the others increases, which gives the limoncello a bitter taste

​@@user-xk9dl8xw8lspot on what I do as well!

When all the sugar is devolved. Don't even have to boil it.

I know some people use honey instead of white sugar

Tem que usar álcool de cereais 96 ai fica amarelo se usar vodka fica esverdeado, ambos tem sabores diferentes

Ciao @miar600 la frutta matura va bene, ma non deve essere troppo matura per rischio muffa. Un abbraccio... grazie a te! 😊

I have a batch of fig wine fermenting right now. We'll see how it goes.

Nevertheless, the outcome is amazing :)

Watch the video again. The bottle says 96%

I watched with 2x speed and it was perfect!

I disagree. This is one of the greatest cooking videos of all time (in my opinion).

Thank you for sharing this vedio.🙏❤️ I try This recipe it looks delicious 😋

Until the sugar dissolves

I was wondering the same bc u cant eat them until they are purple

It would be your taste preference. Use any color of figs that you like.

Figs come in a wide range of colors when ripe.

She responded in Italian that the more ripe the fig the higher the risk for mold.

Lola Wall there is no need for the balsamic

@@appetito-italiantaste weird, all the other recipes I saw had balsamic...

The original Caprese salad has no balsamic whatsoever. When you've got ripe tomatoes, fresh mozzarella, aromatic basil, and high quality olive oil, balsamic is absolutely redundant.

Thank you Lin cos!! 🥰

Thank you!! 🥰

In alcuni paesi l'alcool etilico è illegale... Quindi la soluzione migliore è usare la vodka.

Sretna... absolutely not, the flavor is given by the lemon peel 😌☝️ try it and tell me ☺️

Absolutely not! Citric acid would degrade aromatic substances

I'm sorry you don't like it Adam 😕

Thank you Savasgorm ☺️

Thank you too Abby Lynn ☺️

Thank you so much! 😊

Obviously the broccoli has been washed. We just skipped that part in the editing. 🙂

Grazie mille 🥰

Thank you Kamar 🤗

Oh thanks so much! You got it! 😎

Hello Nani, 3 days is fine.... try it and let me know ;)

Thank you Lora!! no deliver nothing, for now ;)

@@appetito-italiantaste I can wait , I’m patient. Let’s get some delivery options going for you all.

Limoncello ABV 26/30 %

@@appetito-italiantaste Вы разбавили спирт 96% объемом жидкости 1.37 литра. Получили 40%. О каких 26% идет речь?

Using alcohol the ABV is 48%, in the case of vodka it is 20%. They are approximate values ​​that do not take into account the change in volume of the alcohol when it is in aqueous solution

@@appetito-italiantaste Technically, if you started with 1 L of spirit at 96% ABV , and you diluted it with 1 L of water (plus the sugar) , the final ABV is closer to 48%. Vodka , scotch, gin and the like all tend to be around 40% ABV, so this version is likely to be "hot". Those interested in making their own might want to add more liquid to dilute this to around 30%, or they might want to use normally proofed vodka and macerate the zest (the lemon peel) for a wee bit longer

Are lemons of Sorrento, typical for making limoncello

Thank youuu so much Ania!!!