Limoncello

Limoncello

Is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi, and islands of Procida, Ischia, and Capri. It is also produced in Abruzzo, Basilicata, Apulia, Sicily, Sardinia, Menton in France, and the Maltese island of Gozo. In northern Italy, the liqueur is often referred to instead as limoncino.
Although there is debate about the exact origin of the drink, it is at least one hundred years old.
Traditionally, limoncello is made from the zest of Femminello St. Teresa lemons, also known as Sorrento or Sfusato lemons. Lemon zest, or peels without the pith, is steeped in rectified spirit until the oil is released. The resulting yellow liquid is then mixed with simple syrup. Varying the sugar-to-water ratio and the temperature affects the clarity, viscosity, and flavor. Opaque limoncellos are the result of spontaneous emulsification (otherwise known as the ouzo effect) of the sugar syrup and extracted lemon oils.
Limoncello is the second most popular liqueur in Italy and it has recently become popular in other parts of the world. Restaurants in the United States, Canada, the United Kingdom, Australia, and New Zealand are now increasingly offering limoncello on their beverage and dessert menus.

The United States has seen a rise in commercial producers using California lemons which are grown year round, with 90% of the United States lemon crops coming from California. A popular ingredient in cocktails, limoncello imparts a strong lemon flavor without the sourness or bitterness of pure lemon juice.

Other recipes / drinks

Discover some other traditional recipes from Italy.

Tiramisu

Tiramisu

Ingredients: 500g Italian Savoiardi ladyfingers 500g mascarpone 4 eggs 8 tablespoons sugar 6 tablespoons milk 2 small bags of vanilla sugar 250 ml coffee 3 tablespoons of amaretto Powdered cocoa   Steps: Separate the eggs. Mix the egg yolks with sugar and powdered sugar then beat the composition with a mixer until they lighten and […]

Torta del Nonna

Torta del Nonna

Ingredients: For the dough: 350g flour 1 egg 1 egg yolk A pinch of salt 8g baking powder 120g butter 170g sugar For the cream: 750 ml milk Zest from 1/2 lemon Vanilla essence 8 egg yolks 200g sugar 50g of food starch Other ingredients: 40g pine nuts 2-3g powdered sugar   Steps: For the […]

Pappardelle with rabbit & chestnut ragu

Pappardelle with rabbit & chestnut ragu

Ingredients: 2 tablespoons olive oil 1 rabbit (sliced) 2 tablespoons of flour 200g smoked bacon (cut into cubes) 1 onion (finely chopped) 1 carrot (finely chopped) 1 celery (finely chopped) 2 cloves of garlic (crushed) 1 teaspoon ground cinnamon 1 teaspoon juniper berries (crushed) 3 bay leaves 2 sprigs of rosemary (chopped) 200ml red wine […]

Gnocchi with parsley, butter & basil

Gnocchi with parsley, butter & basil

Ingredients: 300g white potatoes (boiled) 100g flour 4-5 basil leaves (very finely chopped) Salt (to taste) 3 liters of water 1 tablespoon olive oil 100g of butter 2 cloves of garlic Salt and white pepper 50g parmesan (to serve) Basil leaves Chopped Parsley   Steps: The boiled, cooled and peeled potatoes are mashed, mixed with […]

Sicilian Meatballs Al Forno

Sicilian Meatballs Al Forno

Ingredients: 50g Parmesan cheese 500g spaghetti 500g lamb neck fillet 150g mozzarella 75g breadcrumbs 75g pine nuts ½ a bunch of Parsley 1 lemon 50g raisins 1 teaspoon dried oregano Olive oil 50g sun-dried tomatoes 3 tablespoons balsamic vinegar Extra virgin olive oil Arrabiata Sauce: 1 onion (preferably red) 2 garlic cloves 2 anchovy fillet […]

Canelloni

Cannelloni

Ingredients: 1 package of cannelloni 100g Ricotta 500g minced pork or beef (or mixture) 1 onion 1 carrot 1 can of diced tomatoes in tomato juice 100g Gorgonzola Salt Pepper Rosemary 2 cloves garlic 2 tablespoons tomato paste Bechamel sauce: 100g butter 3 tablespoons flour 800 ml milk Salt Pepper Nutmeg 2 tablespoons grated Parmesan […]

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