August 19, 2008

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!

Click below for the full Limoncello recipe and maturation instructions:


For a recent update on Limoncello, click here.



Erinn's picture

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!

Absinthe's picture

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 :)

Google Yahoo Merger's picture

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.

rob's picture

I'm glad I stumbled upon your site. I look forward to trying your recipe. and reading more.

Limoncello « Thumbbook's picture

[...] read more | digg story   [...]

Good Food and Good Spirits « Thumbbook's picture

[...] Limoncello - recipe from Sheri Wetherell at picture from [...]

Brett's picture

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!

Ed's picture

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

David's picture

There is nothing more refreshing then limoncello after a meal of pasta and breads.

Thanks for sharing the recipe!

Carla Saunders's picture

I forgot about Limoncello. Besides loving the taste I'll remember my times in Italy! Thank you.