Peel the lemons with a vegetable peeler.
Pour the resulting zest into a large glass container and cover with alcohol.
Close and leave to macerate for 30 days.
Place the sugar and water in a saucepan and melt over low heat.
Mix the sugar and water mixture with the alcohol and lemons.
Mix and let sit for 30 minutes, then strain the mixture; Then decant the liquor into glass bottles.
Melt the chocolate in a bain-marie and dip it in the bark used for the limoncello.
Ingredients :
10 untreated lemons
1 liter of pure alcohol at 96°
1 liter of water
600 g of sugar
300 g of dark chocolate
Preparation:
Continued on next page
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