Limoncello
Limoncello is a popular liqueur that has become famous all over the world and is made with lemon peel.
Traditionally, it is made with the typical lemon from the Amalfi Coast and the Sorrento Coast called "l'ovale".
It is difficult to determine the origin of this liqueur. Sorrento, Amalfi and Capri are fighting over the invention.
What is certain is that this liqueur has been mentioned since the 900th century.
To defend the recipe against imitations, the "l'ovale" lemon has received the designation "IGP indicazione di origine protetta". A kind of protection of certain products from a geographical area.
The original Sorrento lemon must be produced in one of the municipalities between Vico Equense and Massa Lubrense and on the island of Capri. There they use a special cultivation system.
The harvest usually takes place in the period from February to October and the lemons are picked by hand, so that they do not come into contact with the soil.
What is special about this fruit is its elliptical shape, medium-large size and thick skin. It is precisely the peel that is the main ingredient of limoncello. The peel is actually rich in essential oils and has a very strong aroma.
It takes time to make limoncello at home, but you mustn't give up. 😊 According to the traditional recipe, limoncello should soak in the spirit for more than two months.
It is important to use a spirit with a high alcohol percentage to avoid the liqueur turning to ice in the freezer.
Making limoncello is easy, but you should follow the recipe carefully. Then you get a very good liqueur with an intense aroma and a nice yellow colour.
We in Italy use spirits with 95% alcohol content. I know this is illegal here in Norway, so you can use 60% alcohol. Monika, my mother-in-law likes limoncello very much. Once I brought some lemons from Italy with me and she made it with 60% alcohol. It was also very good.
Here you will find 2 different amounts of ingredients to make limoncello with either 95% alcohol content or 60% alcohol content.
In this recipe, I recommend using lemons from Sorrento, because I know that you can sometimes find them here in Norway, especially in this period. But if you can't find them, you can use organic thick-skinned lemons.
If you are in Italy or you are going to Italy, remember to buy and take home these valuable and lovely lemons.
Important: Limoncello must be kept in the freezer, not in the fridge. When it is very cold, you will appreciate its aroma more.
Diff: 1
Preparation: 15' + drawing time 70 days
Cooking time: 10'
Ingredients with alcohol 95%:
- 8 organic Sorrento lemons
- 1 liter alcohol 95%
- 1 liters of water
- 700 g sugar
Ingredients with alcohol 60%:
- 8 organic Sorrento lemons
- 1,5 liter alcohol 60%
- 5 DL water
- 700 g sugar
This is what you do:
Wash the lemons under cold water and brush them well.
Peel the lemons thinly (without taking the white part of the peel). It is important to use only the yellow outermost layer.
Place them in a large airtight glass and pour 7 dl (1 litre) of the alcohol over it.
Leave it to soak in a dark and dry place for a month.
After one month:
Boil the sugar and water in a small saucepan to a clear brine. Let it cool.
Pour the sugar syrup into the lemon peel spirit and add the remaining 3 dl (5 dl) of the spirit.
Leave it to soak in the same place as before for 40 days.
After 40 days:
Strain the lemon peel from the alcohol.
Divide the limoncello into a few bottles and put them in the freezer.
Serve straight from the freezer.
NB. In parentheses I have written the amount to make limoncello 60% alcohol content.
Thanks for the great recipe. Found Amalfi lemons today and wanted to make Limoncello.
I was actually going to use a recipe that was on a kitchen towel I bought at Capri, but then I came across your recipe. I know you should only use the yellow peel, but I squeezed all the lemons and froze the juice. Do you have any experience with replacing some of the water in the sugar syrup with the lemon juice? I think it was too crazy to throw it away, and there was about 7 dl of juice.
Hello and thank you for following my blog. I do not recommend using lemon juice in limoncello. You can use it in some other recipes, e.g. https://www.danielasitalia.no/sitronformkake-plumcake-al-limone/
You can keep it frozen and use it when you need it. 🙂
Thanks for your reply Daniela 🙂
Hi, I forgot to say why…the lemon juice would make it sour. 😀
Hi, and thanks for the recipe.
I have also found another recipe that uses the peel of 12 Amalfi lemons, 0,7 l of 60% alcohol, 7,5 dl of water and 350 grams of sugar.
Otherwise, the procedure is much the same.
What I'm wondering is simply whether you can imagine what difference there will be to the result depending on which recipe I choose to use? If it e.g. Does this second recipe taste better because you use less liquid on more lemons? Have you measured the alcohol strength of the one you make?
Super grateful for the reply 🙂
If you want you can use more lemons. My recipe is the original from Sorrento. It is important to use good and fragrant lemons. You notice it right away when you smell it. If the lemons are not very fragrant, you can use more lemons. 😀
I have not measured the alcohol strength, because I usually use alcohol 90%.
Thank you very much for the reply - I will use your recipe then 🙂
Hi Daniela,
I made limoncello using this recipe last winter. It was SO amazing! Happy to see the lemon back in the shop and will make the liqueur again this winter. Thank you very much for a good recipe <3
Trine
Hi Trine, thank you very much for following my blog. It was nice to hear that. 😀
Thank you very much for the recipe for perfect Limoncello😋
I made it last year, the result was exactly the same as the one we got when we were on holiday in Amalfi and Sorrento, so I'm going to make it again today👍
I would say that Amalfi lemons, which can now be bought from Menu, among others, are a must for this liqueur! They have a completely different aroma to other lemons on sale.
I agree that the juice from the lemons is suitable for freezing for later use, for example in a cake for Easter 🐣
😉Thank you very much to those of you who follow my recipes. It's nice to hear you enjoyed the limoncello… a little taste of Italy.
Do you have a recipe for Meloncella?
No. Unfortunately. 😞
Hello . Can I use 40% alcohol for this liqueur? Etc. Vigdis
No. All the proportions change and the result will be very different