Shot glass set and/or Small liqueur glasses: it is very important to serve the liqueur in small shot glasses so it can be slowly sipped and relished. Combine the lemon zest or peels and alcohol in a sealed glass jar. Store it out of direct sunlight (I keep mine next to my coffee) and give the contents a gentle shake every few days. Taste every couple of days until you have a bright, tangy lemon flavor that shines through and prevails over the taste of the alcohol. This can take up to 3 weeks. A true limoncello, as it has been given the Protected Geographical Indication (Indicazione Geografica Protetta/IGP), must be made from untreated (no pesticides) Sorrento lemons. But if a trip to the Amalfi coast is not in your near future, you can make your own limoncello at home with grocery store lemons! Photo Credit: Elana Lepkowski What’s in this Limoncello? According to some historians, lemon liqueur was first made behind the walls of convents and monasteries, where excellent-quality beer and wine was already a mainstay, and where strong alcoholic elixirs were commonly concocted in monastic infirmaries for medicinal purposes. In fact, limoncello may have derived from a group of liqueurs called rosoli, sweet alcoholic drinks comprised of fruits, spices, herbs, and medicinal plants.

Once you’ve learned how to make limoncello you’ll serve this wonderfully refreshing drink in many ways for your favorite occasions. It's best to store limoncello in the freezer so it's ice cold and ready to serve.

Limoncello Substitutes & Similar Drinks

This limoncello recipe is made with Everclear. Alternatively, use the highest proof vodka you can buy. In Italy, certain prized agricultural products are strictly regulated. Lemons grown in certain designated regions of Capri and the Sorrentine peninsula fall under the legal protection afforded by an I.G.P. (Indicazione Geografica Protetta), a protected geographic area. Two consortia protect the two main lemons cultivated there based on their cultural, historical, and culinary importance. These certified areas are protected under laws of the European Union. If a Limoncello solidifies in the freezer it means it is mostly made of sugar and water and does not have a good level of alcohol. Ingredients you need Keep in mind that the limoncello alcohol content will vary depending on which alcohol you choose to use. The higher the proof of the initial spirit, the higher the final proof you’re limoncello will be. (see notes on how to dilute the limoncello) Simple Syrup For those of you who like the thrill of the forbidden fruit, try to make Concord Grape Wine Fragolino.

In Italy, Limoncello is one of the favorite digestive drinks. It’s a perfect ending to any dinner, meat or seafood based. If you take into account the number of calories in a shot of limoncello as listed below, you’ll probably realise that it’s not quite as effective as you’d hope!This off-the-beaten-path family agricultural enterprise is centered within the compound of an old convent. On the picturesque grounds, the third generation of the Pollio family cultivates olives, lemons, and fruit trees, lovingly making up homemade products from limoncello to chocolate and other digestivi made with walnuts and fennel. Step 2 – Steep lemon peels in alcohol. Add the alcohol and the lemon peels to a glass jar and pour over

One reason is that the higher proof actually extracts more flavors from the ingredients you are using. Another is that to keep the Limoncello potent, you start with a higher proof alcohol since you will eventually be cutting it with sugar and water, which will bring down the overall proof of the drink. A lower proof vodka will mean that you may need an additional week or more to reach maximum lemon flavor.The brand was trademarked less than 40 years ago in the late 1980’s by the Canale family. But prior to that trademark, you can discover stories of the liqueur’s manufacture by the hands of nuns, monks, innkeepers, and various other Italians over hundreds of years. Step 1 – Peel the lemons using an angled peeler or Y-peeler. Make sure to remove all of the white pith. Simple syrup is a mixture of water and caster sugar. A true simple syrup is made by mixing equal parts of water and sugar together in a saucepan and then heating until the sugar is dissolved. Sfusato Amalfitano: The word sfusato comes from the Italian word for “spindle,” and is a visual reference to this even more elongated, pointed lemon native to Amalfi.

Use a glass jar with wide mouth so you can easily remove lemon peels from the jar after maceration process. The famous tart-sweet liqueur known as limoncello requires only four ingredients: lemon peels, grain alcohol, sugar, and water. However, like many of Italy’s most important culinary traditions, the simplicity of the recipe can be deceiving. Peel the lemons with a potato peeler, as thin as possible. Try to take only the zest, not the pith, the white part of the lemon. This is a privately owned citrus grove near the train station where you can sample the products and buy. The park-like grounds are peaceful and inviting, shaded with lemon-studded arbors and linked together with meandering paths. In addition to limoncello, you can sample a variety of lemon products as well as liqueurs made with fennel, oranges, mandarins, basil, and other creative combinations.

Another nuance that nobody talks about is that 1 cup sugar + 1 cup water is NOT equal to 2 cups of sugar syrup! Sugar dissolved in water reduces almost by half in volume. So 1 cup sugar + 1 cups water will give about 1 ½ of syrup. That’s why it’s super important to follow the recipes and its measurements. HOW LONG TO INFUSE: at least 8 days, best 3 weeks (if you’re using high proof alcohol like Everclear). With lower proof alcohol, like vodka it’s best to infuse for 1 month or more. The good news? No matter what type of experience you choose, limoncello is very affordable. You can do your own taste-testing at any producer or just about any bar or shop selling limoncello in the area. Inside many bars and pasticcerie you’ll be offered a sample of the house-made variety. With the variety and wide availability of good-quality, well-made limoncello, you’ll have plenty of options. Piemme is one of the larger producers of limoncello on the Amalfi Coast; it’s owned by a conglomerate that holds hotels in the area. In spite of its large scale, Piemme insists on an artisanal approach to its limoncello production and is active in the consortium of Sorrento lemons. You can arrange for a tour of its facility and watch the fluorescent yellow liqueur be bottled before grabbing some to take home. 3. Look for homemade, artisanal varieties and unique products Mandarincello – made with mandarins. It’s very little know but it’s absolutely delicious. I’ve tried it once at Farm Stay lunch and can’t forget it since. In fact, this year I’m making a batch of Mandarincello for Christmas gifts! If you try it too, I’d love to know how you like it.