Greek Limoncello from Corfu's Lemons

Limoncello Lazaris liqueur is produced exclusively in Corfu by extracting local lemon rinds into alcohol, following the traditional method that has been passed down from generation to generation for years. The zests are carefully peeled so that no trace of the white, bitter inner part remains. They are then placed with the alcohol in stainless steel tanks, so that the alcohol can take on the substances, aroma and color of the fruit. Syrup is then added to give it the desired composition. The liquor is then filtered and bottled.
Transparent, aromatic and particularly pleasant, Limoncello liqueur is served chilled as a digestive after each meal. It accompanies sweet tarts, fruit salads, cakes and dried fruits. It is also excellent with crushed ice or as an ingredient in cocktails.