Limoncello

Limoncello

Lemon liqueur

By
From
The Amalfi Coast
Photographer
Helen Cathcart

The simple blend of lemons, sugar and alcohol makes this one of the easiest liqueurs to make. It needs no additives or preservatives to keep but is best stored in the freezer as it should be served really cold. Pure alcohol is hard to get hold of in most countries, and so vodka is the next best option. You can also find crema di limone, which is limoncello with added cream, or even cioccolata al limoncello, which has the addition of cocoa powder. Mandarino, arancino and meloncello are made using a similar process with mandarins, oranges and melons. All are worth a try, though to my mind nothing beats a freezing cold shot of limoncello to bring you to your senses – or maybe that should be away from your senses!

Ingredients

Quantity Ingredient
8 medium organic unwaxed lemons
1.5 litres 95% pure alcohol, or good-quality unflavoured vodka
2 litres water
1kg caster sugar

Method

  1. Cut the ends off the lemons. Using a vegetable peeler, peel the lemon zest as thinly as possible, trying not to remove any of the bitter white pith. Put the zest and alcohol in a large clean glass jar and leave to steep for 10–14 days.
  2. After that time, pour the water into a large saucepan, add the sugar and dissolve over a medium heat. Remove from the heat and allow to cool, then add to the lemons and the alcohol. Mix well and strain through a fine sieve, then decant into bottles and store in the freezer. Do not fill the bottles right to the top to allow for expansion should the liqueur freeze. The high alcohol content should prevent this happening but some vodkas just might. Drink straight from the freezer in shot glasses after a meal.
  3. Ways to use limoncello

    To enjoy your homemade limoncello as part of a cocktail, pour a shot into a flute and top with Prosecco. For a prettier version, make a Sunset: pour a shot of limoncello into a highball glass and top with orange juice followed by a shot of grenadine, which will sink to the bottom of the glass.
Tags:
The AmalfiCoast
Giancarlo
Katie
Caldesi
Amalfi
Italy
Italian
Mediterranean
European
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