Thursday, February 8, 2007


Limoncello is an Italian liquor originally from the Amalfi region, near Naples. I lived for a couple of years in Naples and was introduced to it there. It is a wonderful drink, best served chilled, cold really, after dinner. The flavor comes from the zest of fresh lemons, so it has a strong, lemony flavor. It is also easy to make.

I remember somewhat the recipe told to me by my neighbor in Italy, but I'm also basing my first run on a few recipes I got off the net. To see the source I'm deriving this from go here, here and here.

I actually started this recipe last week, but did not get the blog up until today. So much for timing.

Batch started on Thursday, February 1, 2007.
So first you peel the zest off of 15 lemons. This is no minor feat. Especially as all the recipes say that you need to leave no white on the zest. For someone inexperienced at peeling lemons, this is pretty much impossible. If by no white, they really mean no white, this batch will not turn out well. I left very little, but I'm only human. That will be something to note in the final product. One good thing about the whole enterprise is that you end up with 15 peeled lemons. This is perfect for fresh lemonade, which is, in fact, wonderful. Once excellent tip for making lemonade was to add the sugar by mixing it into hot water, letting that cool and then adding it to the juiced lemons. This makes for excellent lemonade.

Back to the limoncello. After peeling the lemons the zest is put into a sealed glass jar with 750 ml of grain alcohol. I used Gem Clear brand 190 proof. Some recipes use vodka, but I don't think that is really authentic. Grain alcohol is right.

Thursday, February 8, 2007
Tonight I stir the mixture up a bit. This should be done about once a week for the first four weeks of sitting. After four weeks or so, I'll add the sugar water.

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