Recipe for Limoncello

Who doesn’t love a bit of limoncello at the end of a meal? I know that I do! Originally, I was introduced to limoncello in 1999 when I was studying abroad in Torino, Italy. Lately I’ve had a strong desire to make everything myself (just in case I move somewhere I can’t find my beloved limoncello). So, here is my recipe for limoncello.

If you don’t have any idea what limoncello even means, it is a lemon flavored liqueur used as a digestive in Italy. It’s drunk after your meal, after dessert and coffee. Usually homemade limoncello is “offered” at restaurants when you go to pay for your meal. The best limoncello derives from lemons from the Amalfi Coast south of Naples where the lemons are as big as your head. The volcanic soil from the eruption of Mt. Vesuvius make these the best lemons in the world for limoncello.

Start with 15 organic lemons (in Italy these will often be labeled as “limoni per limoncello” or you can ask your local vegetable stand owner). When you zest your lemons ONLY use the yellow part. Your lemon will still be light yellow when you are done zesting. Also, make sure to wash your lemons really well since we will only be using the zest.

Step 1: Zest 15 lemons. Get one liter of alcohol (in Italy you can find this near the grappa in the supermarket “95% alcohol buongusto”) and add the zest to the alcohol. Let sit for 45 days.

Step 2: After 45 days, make a simple syrup of 1L of water and 1 kg of sugar. Then put the alcohol with the simple syrup. Shake well and put in a cool, dark place for another 30 days. Strain your mixture with coffee filters.

Step 3: Keep in freezer and enjoy!