Limoncello is made by steeping lemon zest (peels) in highly concentrated ethanol or vodka until oil is released, then mixing the resulting yellow liquid with simple syrup. Its alcohol content varies—especially among homemade varieties—but is usually measured somewhere in the 25-30% range.
How was limoncello originally made?
Traditionally, limoncello is made from the zest of Femminello St. Teresa lemons, also known as Sorrento or Sfusato lemons. Lemon zest, or peels without the pith, is steeped in rectified spirit until the oil is released. The resulting yellow liquid is then mixed with simple syrup.
How traditional limoncello is made in Italy?
Mainly produced in Southern Italy in the regions around the Gulf of Naples, the Sorrentine Peninsula, and the Amalfi Coast, limoncello is made by steeping lemon zest in alcohol then combining it with a sugar reduction. Making homemade limoncello is simple, though the time factor varies.
What is homemade limoncello made of?
lemon
Limoncello is a sweet and potent Italian lemon liqueur made with steeping lemon peel in grain alcohol, or vodka, as a substitute.
How is limoncello drank in Italy?
How Limoncello Is Enjoyed. In Italy, limoncello is often enjoyed as an aperitif (before a meal) or a digestif (after a meal). Regardless, limoncello is often served chilled (but not over ice) to exalt its flavors. It’s usually served in a shot glass or a small ceramic cup because of its high alcohol content.
What is the original limoncello?
Limoncello is an Italian liqueur made from lemon zest. It’s mainly produced in Southern Italy, particularly in Sorrento, Capri, and along the Amalfi Coast. Traditionally, limoncello is made with Femminello St. Teresa lemons, a vibrant lemon variety native to the Sorrento Peninsula of Italy.
How is limoncello meant to be drunk?
Limoncello is commonly served ‘straight’, without ice in either a shot glass or tulip tasting glass. Limoncello is poured directly from the freezer, to be consumed freezing cold. This is how you can truly taste the full flavour of the limoncello.
What kind of vodka is best for limoncello?
What Alcohol to Use? If you have the option, 100 proof vodka or even higher-proof grain alcohol is the very best to use for making limoncello. This will extract more and better lemon flavor from the peels, and makes a smoother, less cloying limoncello.
Does limoncello improve with age?
Let the syrup cool to room temperature before adding it to the lemon-infused alcohol. Give everything a stir, seal the jar again, and let it sit for at least another week. The limoncello will mellow out a lot during this period, and will continue to get smoother the longer it ages.
What is the best limoncello from Italy?
Best Limoncellos
- Luxardo Limoncello Liqueur.
- Caravella Limoncello.
- Fabrizia Limoncello.
- Pallini Limoncello.
- Di Amore Limoncello Liqueur.
- Il Tramonto Limoncello.
- Meletti Limoncello.
- Giuseppe Alberti Limoncello.
What type of alcohol is in limoncello?
vodka
What alcohol is in limoncello? Limoncello is made with a neutral alcohol: vodka, grappa or rectified spirit (highly concentrated ethanol).
Is limoncello good for health?
Lemon oil is a carminative, which is why limoncello is categorized as a digestif liqueur—it aids in digestion, especially after diving into a big meal (see more on this below). Because lemon is a citrus fruit, it’s packed with Vitamin C.
Does quality of vodka matter for limoncello?
Avoid using high-end vodkas — they’re a waste of money when making homemade limoncello! NOTE: Using grain alcohol or Everclear will pack a punch in the finished product. Sweeten with a bit more simple syrup if needed, but the taste with be stronger than with regular vodka.
Why do Italian restaurants give you limoncello?
The tradition of drinking lemon liqueur after every meal originates from southern Italy. The taste and aroma of freshly picked lemons is refreshing and contributes to the good mood of the table. Limoncello helps with good digestion after a hearty lunch or dinner.
Why do you drink limoncello after dinner?
Typically, limoncello is served following a meal at a traditional restaurant or within the walls (or on the patio) of the Italian home. Lemon is known to aid in digestion, which is why this delicious beverage it is often served after lunch or dinner as a tasty treat.
Can you get drunk with limoncello?
Limoncello has an alcohol content of 25-30% ABV, which is more than strong enough to get you drunk.
What does Cello mean in limoncello?
Etymology. From limon(e) (“lemon”) + -cello (diminutive suffix).
What does limoncello mean in Italian?
lemon-flavored liqueur
Limoncello is the Italian word referring to an intensely lemon-flavored liqueur most famously associated with and produced in Sorrento, the Amalfi coast, and the island of Capri, but also very popular throughout all of Italy. Limoncello is made from lemon zest (strictly non-treated), water, alcohol, and sugar.
How long does limoncello last?
You should generally try to consume limoncello within 2 years of creating or opening it. Limoncello only contains 4 ingredients, 2 of which are preservatives. So, it will never “go bad” like milk would but it does lose its lemon scent and flavor over time.
What do you eat limoncello with?
Limoncello is a natural companion to many classic Italian desserts, such as panna cotta, tiramisu and ricotta pie. It can also be added to these recipes for a nice twist. For simple yet sublime dishes, pour chilled limoncello over fresh fruit, gelato or pound cake.
Should limoncello be refrigerated?
Limoncello does not require refrigeration for long-term storage. However, as is the tradition along the Amalfi Coast, we highly recommend chilling Fiore Limoncello either in the refrigerator or preferably in the freezer for several hours prior to serving.