Limoncello
Limoncello is a popular Italian lemon liqueur known for its bright, tangy flavor and vibrant yellow color.
It originates from the southern regions of Italy, particularly the Amalfi Coast, Sorrento, and Capri. Traditionally, it is made by infusing lemon zest (preferably from Sorrento or Amalfi lemons) in alcohol, then mixing with a simple syrup to create a sweet, aromatic spirit.
In our home, we use it only for baking, but…we are not everyone.
Try our Limoncello Lemon Cake using Limoncello liqueur.
Ways to Use Limoncello
Neat or on the Rocks: Serve chilled in a small glass as a digestif after meals.
Cocktails
Limoncello Spritz: Mix with sparkling wine or soda and a splash of lemon juice.
Lemon Drop Martini: Combine Limoncello with vodka, lemon juice, and simple syrup.
Limoncello Collins: Mix with gin, lemon juice, simple syrup, and soda water.
Dessert Topping
Drizzle over ice cream, panna cotta, or fruit salads.
Use as an ingredient in frosting or cake fillings for a lemony flavor.
Cooking
Add to marinades for chicken or seafood.
Incorporate into lemon-based sauces for pasta or desserts.
Baking
Use in lemon-flavored cookies, cakes, or tarts.
Soak sponge cakes or ladyfingers with Limoncello before assembling desserts like tiramisu.
Frozen Treats
Freeze in ice cube trays to make Limoncello ice cubes for cocktails.
Make Limoncello sorbet or granita.
Limoncello
Limoncello is a popular Italian lemon liqueur known for its bright, tangy flavor and vibrant yellow color.
Ingredients
Instructions
- Scrub the lemons and leaves in warm, soapy water. Pat them dry and use a vegetable peeler or zesting tool to remove the yellow zest from each lemon, being careful to separate the white pith from the zest. (Pith will make the limoncello taste bitter.)
- Place all the zest in the Mason jar, along with a few lemon leaves.
- Add the vodka and seal the jar. Allow the jar to rest for 20 days in a cool, dark place, shaking it every 2 days to move the ingredients.
- After 20 days, open the jar.
- In a pan over medium heat, combine the spring water with 3 to 5 cups of sugar. The amount depends on your personal taste. If you like sweet liqueurs, use 5 cups. If you like them less sweet, 3 or 4 will be adequate. Stir until the sugar dissolves. Allow the mixture to cool, then pour it into the vodka jar. Allow the jar to rest for another 20 days in a cool, dark place, shaking it every 2 days to mix the ingredients. It is normal for the limoncello to take on a somewhat cloudy appearance.
- After 20 days, slowly pour the mixture into a very large bowl, using a cheesecloth to strain the lemon zest and leaves. Discard the zest and leaves, and transfer the limoncello back into the jar or into several smaller bottles. Seal all the containers tightly.
Notes
Keep a bottle in the freezer for friends and dinner guests. Limoncello in small bottles or Mason jars also makes a good Easter or Passover gift.
While the limoncello does not need to be stored in the refrigerator, it is best to chill it before drinking. Since the mixture is about 50-proof, placing it in the freezer will not cause it to solidify.
Recipe credit: Rosamaria Restiani – The Arizona Republic, February 12, 2003
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