When some people have a lemon they make lemonade. When I have lemons I make limoncello, the famous liqueur from Sorrento on the Bay of Naples.
Limoncello is sunshine in a bottle. One sip and I overflow with memories of Sorrento, Capri and the Amalfi Coast, bright sunshine, an azure sea and the scent of lemons.
It’s a wonderful digestivo and a refreshing end to a meal. A little Limoncello spilled over vanilla gelato for dessert maybe?
Save some money and make limoncello for yourself. Watch me make limoncello in this first installment of intimate moments with Gianni, sometimes in the kitchen, sometimes not.
I like my limoncello on the dry side. If you like it sweeter add another half or full cup of sugar to this recipe.
- 12 organic lemons
- 1 quart grain alcohol (substitute vodka if you must)
- 6 cups water
- 2 cups sugar (more if you want a sweeter liqueur)
- Wash and dry the lemons.
- Peel the lemons so that you just get the yellow zest and not the bitter white pith.
- Put the zests in a large jar with a tight-fitting lid, add the alcohol and let sit in a dark place. Shake the jar a few times each day.
- After 2-4 days the zests will look like pale parchment and have given up their oils. Strain the liquid and discard the spent zests.
- Make the simple syrup. Put the water and sugar in a pot and heat it over a medium flame, stirring until all the sugar is dissolved and the liquid is clear.
- When the simple syrup is cool stir it into the alcohol.
- Pour the limoncello into bottles and close them tightly. Store the limoncello in the freezer or dark place. It’s good to drink immediately but the flavor will be smoother after about a week.
- Serve in small glasses right out of the freezer or at room temperature.