700 ml bottle
The lemons, carefully selected from that most mature and fragrant, are taken to a laboratory where, with appropriate knives, on proceed to manual peeling, taking care not to affect too much, avoiding to remove the white pulp (part that would give a bitter taste to the liqueur ). The thin rinds are then immersed in alcohol and left to macerate; separately a syrup is prepared with water and sugar, which will then be mixed with the infusion to obtain an unmistakable taste. To drink at the end of the meal, but also to give to a cake the unmistakable scent of the lemons of the Amalfi Coast.
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