Limoncello
When life throws you lemons make limoncello!
The first time I had limoncello (lee-mohn-CHEH-loh) was years ago in Sorrento, a charming sea town on the Amalfi Coast in Italy known for it’s narrow windy roads, beautiful citrus groves, and well, limoncello.
Limoncello is a digestif made from lemon rinds, alcohol, sugar and water. Although it’s made from lemons it’s sweet not sour, since it’s made from the rinds and not the juice. It’s sipped icy cold (but never with ice) after dinner from small glasses.
Not only is limoncello delicious, it’s easy and inexpensive to produce, containing only a few simple ingredients and requiring just a bit of time to mature. Perfect for holiday gifts!
Limoncello
15 lemons
2 (750 ml) bottles minimum 80 proof alcohol (good quality vodka or grappa)
4 cups sugar
5 cups water
Note: If you use Everclear or some more pure alcohol, dilute it to about 40%, the strength of vodka. Below that, it will not properly extract all the oils from the rinds.
Step 1
Wash the lemons with hot water to remove wax; pat dry. Zest the lemons with a zester or vegetable peeler so there is no white pith on the peel. You want to take great care while zesting to make sure you are only getting the outer part of the rind. The pith is too bitter and will spoil your limoncello!
Step 2
Put the peels in a large 1 gallon plus glass jar and add one bottle of alcohol and seal tightly. Leave the jar to steep in a cool, dark place until the peels lose their color, at least 2 weeks.
Step 3
After the initial 2 week resting period, combine the sugar and water in a large saucepan and cook until thickened and clear. Let the syrup cool. Add the syrup and the additional bottle of alcohol to the limoncello mixture from Step 2. Allow to rest for another 10 to 40 days.
Step Four
Strain out the lemon peels through a coffee filter or cheesecloth and pour the limoncello into another container. Press down to remove all the alcohol and oils that you can from the peels before tossing them. Stir the liquid with a clean plastic or wooden spoon. Put the liqueur in clean bottles (I prefer swing top bottles), seal tightly and leave the finished bottles for at least 1 week before using.
Store your limoncello in the freezer to enjoy icy cold – it won’t freeze.
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| Categories: | Beverages • Fruit • Italian | 22 Comments |
| Tags: | amalfi coast • Beverages • digestif • digestives • foodista • Italian • lemon • Lemons • limoncello • Liqueur • sorrento |
22 Responses to “Limoncello”
August 19th, 2008 at 12:59 pm
One day I’ll tell you the tale of the first time I tried grappa. Bang, zoom!
Limocello is nice, as a small sip or two after dinner- unless you’re my mom and sister, who recently polished a whole bottle in a spaghetteria on a recent trip to Italy’s south coast.
August 19th, 2008 at 1:03 pm
That’s too funny! I think I’d like your mom and sis
August 19th, 2008 at 11:09 pm
96 proof vodka is 48% alcohol. If you need pure alcohol, Everclear is close. If not please adjust your word use.
August 20th, 2008 at 8:45 am
Thanks Joe! We adjusted the note for clarification.
August 20th, 2008 at 12:01 pm
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August 21st, 2008 at 12:12 am
I got a bit confused..
On step 2 you say “[..] and add the alcohol [..]“.
On step 3 you say “Add the syrup and the additional bottle of alcohol to the limoncello mixture from Step 2.”
So, are you supposed to only add one bottle of alcohol in step 2?
Besides, when you say “2 bottles minimum 80 proof alcohol”, how big bottles do you mean?
August 21st, 2008 at 4:29 am
Just out of curiosity why the additional 10-40 days resting/ferment period after the batching with the sugar/water? I use a recipe from a native Italian for both limoncello and limoncello di crema that calls for the initial 2 week settling with the grain alcohol but once its batched its ok to go ahead and freeze/chill.
August 21st, 2008 at 8:53 am
We researched a large number of recipes and found that a majority have two resting periods, but the length seems to be a matter of debate. The main benefits of length are intensity of flavor and clarity. The disadvantage is that you have to wait to drink it!
August 21st, 2008 at 9:35 am
That’s true, it’s a matter of taste. You can drink it right after filtration and freezing but it gets smoother the longer it sits. I’ve found that the first week makes a big difference and after that it seems more subtle to me.
August 21st, 2008 at 10:09 am
Mmmm, sounds good for a hot summers day. Shame we don’t get summers in England though.
August 21st, 2008 at 12:39 pm
I am so excited I stumbled upon you. My lemon tree is bursting and my boyfriend bought me a beautfiul bottle for me on the condition I make limoncello. I’m going to try your recipe. We too have fond memories of sipping limoncello in Itally.
Thanks and Cheers!
August 26th, 2008 at 5:30 am
I live in the south of France where many people make their own Limoncello (myself included) and every one uses cheap high-proof alcohol bought from the chemist. No need to spend money on Vodka
September 16th, 2008 at 7:05 am
that looks really good. i haven’t had a good limoncello in a while. the last one i had was too thick. thanks for posting.
September 18th, 2008 at 5:52 pm
I’m glad I stumbled upon your site. I look forward to trying your recipe. and reading more.
October 4th, 2008 at 6:47 pm
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October 12th, 2008 at 7:29 am
[...] Limoncello – recipe from Sheri Wetherell at Foodista.com picture from [...]
October 30th, 2008 at 8:22 am
I went to Italy in April 08 and I brought back maybe 5 bottles of Limoncello. I can’t seem to find it over here in the US. No need now! I’m gonna make it for my family for Christmas!
November 8th, 2008 at 3:23 pm
I have made it for 3 years and am a bit wacky about experamentation First fourty days minimum with the zest and I use a microplane. And at least 30 days after really takes of the harsh edges and provides a smooth finish. I use 100 proof middle shelf everything else leaves a lighterfluid aftertast. I guess the difference is like wine there is good and a some for a good buzz it is all a preferance
November 10th, 2008 at 8:24 am
There is nothing more refreshing then limoncello after a meal of pasta and breads.
Thanks for sharing the recipe!
November 17th, 2008 at 6:52 am
I forgot about Limoncello. Besides loving the taste I’ll remember my times in Italy! Thank you.
December 3rd, 2008 at 2:17 am
I made a huge bottle of limoncello a couple of years ago in yet another attempt to use up some of my huge supply of citrus (any one want some meyer lemons? key limes? grapefruit?), it is still sitting untouched in the bar fridge… anyone know howlong limoncello keeps? any non-cocktail recipes to help me use it up?
December 14th, 2008 at 12:18 pm
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