Limoncello
10 servings
10 minutes
Limoncello is a bright and sunny liqueur born in southern Italy, especially in the Campania region and along the Amalfi coast. Its rich citrus aroma and gentle sweetness make it an ideal drink to conclude a meal. The main secret of limoncello is fresh lemon zest, which is carefully infused in vodka to reveal a full palette of aromas. It is then complemented by a light syrup that adds softness to the taste. Limoncello is traditionally served chilled in small glasses to emphasize its refreshing and warming notes. It pairs perfectly with ice cream, fruits, and light desserts. This liqueur is not only delicious but also carries the warmth of the Italian sun, a drop of the sea, and a history of centuries-old traditions.
1
Wash the lemons thoroughly, peel the zest with a vegetable peeler. This should be done carefully to only remove the yellow part. If there is any white, the limoncello will be bitter.
- Lemon: 10 pieces
2
Place the zest in a jar and cover with vodka. Let it steep for 40 days (if you want to add lemon juice to the finished product, squeeze the juice from the lemons and freeze it).
- Vodka: 1 l
3
After 40 days, mix sugar with water, bring to a boil while stirring until the sugar is completely dissolved. Cool down.
- Sugar: 350 g
- Water: 1250 ml
4
Strain the vodka into a clean container and mix it with sugar syrup. If desired, you can add thawed lemon juice at this stage.
- Vodka: 1 l
- Sugar: 350 g
- Water: 1250 ml
- Lemon: 10 pieces
5
Bottle it up. It can be consumed now! But Italians recommend letting the limoncello 'rest' for another 40 days.
