Limoncello

 

Pronounced “Lee-moan-chel-lo”, (accent on third syllable), Limoncello is an Italian lemon liquor that hails from Southern Italy, in particular Amalfi, Sorrento and Capri.  Basically translating to “small lemon”, this delectable beverage is meant as an after-dinner “digestivo”.

My introduction to Limoncello was in 1996, when I visited my boyfriend’s family in Calabria, and his Nonna served us her homemade version.   I had never tasted anything like it, and I easily built a tolerance to it, at times drinking it like it was water.  His Nonna must have thought I was a lush.    She explained the extensive process involved in making this concoction at home.  I was discouraged.

When I was back in the United States, I learned that you can buy Limoncello in a liquor store.  I recommend Caravella Limoncello Originale d’Italia.  You can usually find it on shelves where aperitivos are stocked (like Chambord, Midori).  It is sold in a clear bottle and you can’t miss the bright yellow liquid inside.  The key is to store the bottle in the freezer and serve it chilled, including pouring into a chilled glass. 

The taste of Limoncello is pleasant, it isn’t as tart as eating a lemon, it has a bit of sweetness to it, but it also has a bit of a kick to it.  Your mouth may pucker a little when it goes down for the first sip.  If you don’t want to drink it straight, make a Limoncello martini by combining it with a good vodka (Grey Goose) and ice, and strain into a martini glass.

These days, I see Limoncello on menus all over the place, whether it be in the form of a sorbet or a cake, or an ingredient in a cocktail. 

 Ingredients:

      ·         12 lemons (7 yellow, 5 green)  **if you can’t find green then use yellow

·         1 quart grain alcohol (or vodka)

·         1 pound sugar

·         1 cup water

·         wide-mouth bottle (for steeping)

·         clear bottle (for storing and serving)

 Recipe:

Zest the lemons into thin strips (exclude the white pith).  Put into a wide mouth bottle.  Poor the alcohol over the lemon zest.  Seal the bottle. Store in a dark place for 10-15 days.  Shake bottle occasionally.  After two weeks, take one cup of water, combine with sugar and bring to a boil in a stainless steel pan (~ five minutes, until syrupy).  Allow to cool. Filter the alcohol from bottle one, combine it with the syrup into the second bottle.    Varying the sugar to water ratio and the temperature will affect clarity, viscosity and flavor.  Taste while you are combining and before you pour into the second bottle.  It should have a lemon flavor, both sweet and tart.  If the flavor is too strong, you can dilute it with more sugar syrup.  Stick the bottle in the freezer and serve chilled.  Yields about two quarts.

Side note:  there are other similar products available, particularly Caravella Arancello (orange).  The bottle is clear and the liquid bright orange.  While it is also flavorful, I prefer Limoncello, probably because of my wonderful memories of Southern Italy.   If you wish to make Arancello, use ten oranges, one liter of vodka, 15 teaspoons of sugar, two cups of water, and two bottles.   Peel the orange zest (exclude the white part).  Combine the zest with vodka inside the first bottle.  Store in a cool, dark place for two weeks.  After two weeks, using two cups of water, over heat, dilute with the sugar.  Filter the liquor with a strainer, add the water and sugar into the second bottle along with the contents from first bottle.  Chill and serve it chilled.

Centi anni!