Limoncello

Limoncello.

Just hearing the word spoken in Italian, with that little lingering double *L* and the shortened o at the end conjures up images of Positano.

Well, really of Raoul Bova in Under the Tuscan Sun.

But he was in Positano.

We had some of the best Limoncello in Ravello, Italy.

Ravello, Sorrento, Positano, Naples, Capri and Amalfi- they all claim to make the best! I really can’t tell, it is all so good.

It’s a great little lemony digestivo, perfect for hot summer evenings. But be careful, the high alcohol content might just knock you on your didietro!

Needless to say, we have been polishing off quite a bit of late, with the temperatures hovering in the 90′s here.

Limoncello can be found in liquor stores locally, but making your own is very simple and inexpensive.

The recipe only calls for four ingredients. Alcohol, lemon peel, sugar and water.

Traditionally, in Italy, the alcohol used is about 190 proof, but since that is not always readily available, use the highest you can find, typically 151 proof. The higher the alcohol content, the more lemon flavor is extracted.

Here is a quick recipe if you are feeling adventurous!

Limoncello

10 lemons, Meyer or organic
1 bottle grain alcohol, like Everclear
3 cups sugar
2 3/4 cups boiling hot water

Wash and scrub the lemons, removing all dirt. Dry. With a potato or vegetable peeler, peel the rind off each lemon in large sections. Leave as much of the white pith behind, as it will add a bitterness to the limoncello.

Place peels in a large airtight glass jar or container. Pour in the alcohol. Let sit in a cool dry place for at least one week.* Shake the container once a day.

When the week is up, put the sugar in a bowl and cover with the hot water. Stir until sugar is dissolved. Cool.

Strain the lemon zest mixture. Combine the yellow lemon liquid with the cooled sugar water and stir until mixed well.

Pour into an airtight container, chill well and then serve cold.

I store mine in a glass bottle that I keep in the freezer so that it is always ice cold when I serve it!

This would be great to give for gifts as well. Just buy some simple little glass bottles, fill, and put a little ribbon and a handmade card with serving suggestions on it!

* There are many different recipes out there that have the lemon mixture sitting from only 2 days to 80 days. Experiment and see what works best for your palate.

Have you ever tried limoncello? Have you ever made your own? What are your secrets to making the best?

anne
July 28th, 2008
He is one handsome chappie I have a bottle of Limoncello in my kitchen at this moment..!!! Didn’t know you could make it at home.

joanne at frutto della passione
July 28th, 2008
My mother in law ( a die hard tea totaller) makes her own and insists that you have to put the lemon peel/alcohol *to bed* with the waxing moon and *wake it up* 40 days later! It is so strong that it really does knock you on your didietro!!!

somepinkflowers
July 28th, 2008
yippeeee!
limoncello!
my favorite summer*time drink.
i have never made it
but
i love
LOVE to drink it
s l o w l y
right from the freezer
on a hot HOT evening…
preferably
while in italy
but
florida will do, too.
{{ maybe i SHOULD try your recipe;
it does not look too, too hard }}

NurseTerry
July 28th, 2008
My recipe called for vodka as the alcohol…
wowwee!!!!!!!!

My Mélange
July 28th, 2008
Anne~ Yeah, handsome for sure Try it at home- you’ll love it!!
Joanne~ Whoohoot! 40 days…now that IS some strong stuff
spf~ I love it more in Italy too! Try making it and let me know how you did
Terry~ You can use vodka- but if you’re gonna go- might as well go BIG

Linda Lou
July 28th, 2008
My husband and I discovered Limoncello on our trip to Italy last summer for our 20th anniversary. We were sipping it every night in Sorrento, and took a bottle with us for ROMANCE in Tuscany. Of course, when we came home we had it in the freezer all summer. I think I need to take a trip to BEV MO and get some bottles for those HOT summer nights!!

Ben | Limoncelloquest.com
July 30th, 2008
I agree with anne, I think one key is letting it infuse over 30+ days. Using at least some grain alcohol is another one because I think vodka has a flavor of its own that doesn’t jive with the limoncello sometimes. Lastly, I filter the liquor at least 5 times with a Brita filter before infusion. That really makes it smoother and takes some of the hard bite out of the grain alcohol.

My Mélange
July 30th, 2008
Linda Lou~ Oh, yes. The stuff right from Italy is the best….but I do think you always need a bottle in the freezer…for ROMANCE
Ben~ Great tips!!! Thanks for sharing that info with my readers

Jessica, Italy Logue
August 2nd, 2008
I love limoncello, and really like making it at home. I posted the recipe I use on my website:
http://www.italylogue.com/thin.....ecipe.html
Most recently I made it with limes instead of lemons, and although it was pretty good I still prefer the original. Next on my agenda, however, is to try it with oranges. I’ve tasted it when other people have done it, and it’s really lovely.
A favorite summertime dessert treat is a scoop of good vanilla ice cream with some limoncello poured over the top. Mmmm…

Chù
August 4th, 2008
Yep – that is our recipe! We do cream limoncello, too and use milk instead and add more sugar. YUM!

Cherrye at My Bella Vita
August 4th, 2008
So strange… anyhow Chù above is really me! lol

My Mélange
August 4th, 2008
Jessica~ Hey, thanks for the link and other recipe!! The more the merrier Over ice cream..mmmmmm!!! I can imagine a limoncello sorbet too! Let us know how the orange turned out. I bet it is delish.
Cherrye~ How many alias’s do you have girl Have to try some of yours someday….