Limoncello is a lovely liqueur made from lemon peels, alcohol and sugar. It is strong but fabulously delicious and it’s bright yellow color makes it the most cheerful drink you may ever have too :) It is traditionally served chilled as an after-dinner digestive and It originates from Southern Italy, especially the Amalfi and Sorrento coasts and Capri. Like so many Italian recipes, who first created it is argument worthy. >>Here<< is a short article from Italy Magazine on who invented this fantastic lemony beverage :)

I wanted to share this recipe not just because I think it’s a beautiful thing to have around ALL the time, but because it makes a sweet and thoughtful gift for the holidays. Since this takes some time to create I wanted to get it to you now so that you can plan. I hope you make it, sip on it, enjoy it, and share it! Limoncello is delightful and so Italian….AND it has a very special place in my heart.

MY EXPERIENCE - The first time I sipped on the sweet, strong, bright yellow liquid sunshine of Limoncello was like something out of a film…a dreamed up moment made to seem more magical then anything possible in real life. But if you know anything about Italy, you know that movies were made to match IT’S unimaginable enchantment and beauty and not the other way around.

As I sipped I sat in the dreamy little dining room of a hotel that sat on the cliffs of the Amalfi coast over looking the Mediterranean Sea. The same lovely hotel where I had my own private terrace overlooking that same deep blue grand ocean. Double doors led out to a vine covered pergola that draped a charm filled set of chairs in shadows and flecks of sunshine. The scent of the surrounding lemon trees within picking distance made the world seem sweet and fresh. I could have spent the entirety of my days in this setting and have had a tale to tell. This place was worlds apart from anything I had every experienced in my life and the moments that passed there left me feeling as though I may have found heaven. It was my first time staying somewhere where the space was all my own, it was my first time on the Amalfi coast, It was my first time in Italy, and in fact, it was the first time I had ever seen a lemon tree or even heard of Limoncello.

I felt sun kissed and fulfilled after a long day of bus rides and stairs, dazzling views and creamy gelatos. I was at a table with five or six other people, all of whom my path had only just recently crossed. Everyone told stories of their lives and why they were there in that moment in time. Some were staying at the hotel, the others were locals. The restaurant was quiet and dimly lit and even though you couldn’t see the ocean looking out into the darkness, you could feel that something grand and powerful lay on the other side of the glass. The meal was satisfying although I have no memories of exactly what I ate now. I do know that pasta must have been involved somewhere because I remember getting a lesson on the proper way to eat spaghetti. Most of what is left of that evening, other than a few random facts from people I will never see again, are emotions of joy and excitement….and of course the most important part of all…the Limoncello. I was offered a petit glass of bright yellow at the end of the meal and told that it is something I must try while I am on the Amalfi Coast. It is local. It is famous. It was a clear sign of pride from those in front of me. I didn’t have any idea of what it was but I love new experiences and I would have never had the heart to pass this one up. I remember the unmistakable lemon scent. I remember the tingle of strength from the first sip. I remember the sweet finish. I remember smiling. And then it is as though the dream ended and the rest of the evening faded from time as so many memories do. The feelings remain though and so does my love for that sweet liquid sunshine.

Italian Limoncello

There are many different variations on this recipe regarding the quantities of sugar to alcohol and water. I have found the below to be my favorite. It is adjusted slightly from the version I received from my dear Italian friend Antimo. Antimo is from Puglia and has an experiential travel company named VoomaGo where he takes clients to Italy. I’ve written about a cooking experience with his company >>HERE<< . Also a story I wrote from one of his experiences was published in the Dream of Italy publication. Check him out the next time you are planning a trip to Italy (It will happen again someday…I promise.)

The recipe

• 1 - 750 ml bottle of Everclear or 100 proof vodka (not the standard 40%/80 proof)

• 10 medium organic lemons

• 1 3/4 cups granulated sugar*

• 5 cups Water - see note below

  1. Peel the lemons taking care to peel off only the yellow and not the white pith. I use a coring knife but you could also use a vegetable peeler. Add the peels to a large glass jar or container with a tight fitting lid. A gallon jar works well.

  2. Pour the alcohol over the lemon peels and close the lid tight. Place the jar in a cool dark place for 2 - 3 weeks.

  3. When the mixture has sat for it’s time and is ready to use, put together a simple syrup using the water and sugar.

  4. Add the water and sugar to a saucepan and bring to a simmer (do not boil), stirring until the sugar has completely dissolved. Cool.

  5. Strain the lemon peels from the alcohol using a cheesecloth. Discard the lemon peels or eat if you’d like.

  6. Mix the simple syrup and lemon infused alcohol together. At this point the limoncello can be bottled as desired and enjoyed immediately, or you can let it sit for another 2 weeks to let the flavors refine.

  Limoncello is best served chilled and in gorgeous little glasses :)

*Do not use organic sugar in this recipe because the end result will come out cloudier and have a darker tint to it because the organic sugar will make a syrup with a brown hue. I have tried this because I wanted to use organic sugar and I wasn’t worried about the presentation. There was no significant difference in the taste.

Note - The last batch I made of this I put together the simply syrup and then ended up not adding the last cup because I was happy with the taste. This recipe can be adjusted to your liking by adding more of less of the syrup. You can also add more sugar when making the syrup if you find you like it sweeter.

If the Limoncello is cloudy (not like above with the organic sugar) it can be run through the cheesecloth again. It is perfectly normal. I have had batches like the one pictured in this post and then batches that are not as clear.

Limoncello Recipes

Limoncello is perfect by itself but it is also delicious added to cocktails. Here are just a couple ideas :)

Limoncello Spritz

• 2 oz Limoncello

• 3 oz Prosecco

• 1 oz soda water

• Lemon slice for garnish

  1. Add ice to a glass of your choice.

  2. Add the limoncello, followed by the prosecco and club soda, stir gently to combine.

  3. Add lemon garnish, if desired and serve immediately

  Serves 1

Limoncello Arnold Palmer

• 1 cup iced tea

• 1/2 cup limonata or sparkling lemonade

• 1/2 cup Limoncello

1. Add ice to glasses of your choice

2. Mix the 3 ingredients together and pour over into the ice filled glasses.

3. Garnish with lemon if desired

   Serves 2

Limoncello Vodka Collins

• 1½ cups good vodka, such as Grey Goose

• 1 cup freshly squeezed lemon juice (6 lemons)

• 6 tablespoons simple syrup

• ¼ cup Italian Limoncello liqueur

• 1½ cups cold club soda, such as Pellegrino

• Ice cubes

• Sliced lemon, for serving

Combine the vodka, lemon juice, simple syrup, and Limoncello in a large pitcher.  Just before serving, pour in the club soda and stir.  Fill highball glasses with ice and pour the mixture over the ice.  Garnish each drink with a slice of lemon and serve cold. Serves 4-6

Recipe from The Barfoot Contessa

Do you love lemons as much as I do?

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