Vinitaly! And A Fine Dinner Near Verona


True Limoncello is made in Sorrento, from lemons whose trees overlook the Mediterranean. However, if you have good lemons where you live (you’ll want organically grown), you can get pretty close. It’s not difficult.


  • 15 thick-skinned lemons (Eureka, Lisbon or Citron if you’re in the US)
  • 2 bottles (750 ml each) of the best 100 proof Vodka or a 750 ml bottle of 190-proof alcohol
  • 4 1/2 cups (1 k) sugar
  • 5 cups (1.25 liters) water if you use vodka, or 8 cups (2 liters) water if you use grain alcohol

Wash the lemons in hot water before you start. Remove the peel with a potato peeler, removing all white pith on the back of the peel by scraping with a knife, and put the peels in a 4-quart Mason jar.

Add 1 bottle of Vodka, or half the alcohol, and stir. Cover the jar, date it, and put it to rest in a dark cabinet at room temperature.

After 40 days, take out the lemon-alcohol mixture. In a sauce pan set over high heat, stir the sugar and water together and boil for 5 minutes. Let the sugar syrup cool completely in the pan. Add the sugar syrup to the lemon-Vodka mixture along with the second bottle of Vodka or the remaining alcohol.

Stir well to combine. Replace the cover on the jar and note the finish date. Return it to the dark cabinet and store for 40 more days.

At day 80, remove the limoncello from the cabinet. Strain the mixture and discard the lemon peel.

Pour the limoncello into clean bottles with caps or decorative corked bottles. Put one in the freezer – Italians drink limoncello well chilled – and store the rest in the pantry.

Makes approximately 3 quarts.

Note: Grain alcohol is also known as Everclear, after a company that labels it as such.

A recipe for Limoncello Cream


Tags: , ,

Categories: Syrups Drinks and More

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.


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