Limoncello, the iconic Italian liqueur, hails from the beautiful Amalfi Coast. This vibrant, lemon-infused drink captures the essence of Italy’s coastal charm, making it a delightful after-dinner treat or a sumptuous addition to cocktails. In this comprehensive blog post, we will guide you through an authentic Amalfi limoncello recipe, ensuring you achieve that perfect balance of sweet and tart flavors.

The History of Limoncello

The origins of limoncello are steeped in mystery and tradition. While multiple regions in Italy claim to be its birthplace, the Amalfi Coast, Capri, and Sorrento are the most prominent contenders. Traditionally, limoncello is made using Femminello St. Teresa lemons, also known as Sorrento lemons, famous for their thick and aromatic peels.

Limoncello Recipe

Follow this detailed recipe to create your very own Amalfi limoncello at home:

Amalfi Limoncello

Recipe by SavoryByAshley

Servings

liters

Prep time

minutes

Cooking time

minutes

Calories

120

kcal

Total time

days

Ingredients

10-12 Organic Lemons
1 Liter 95% ABV Grain Alcohol
4 Cups Water
3 Cups Granulated Sugar

Directions

Wash the lemons thoroughly to remove any wax or pesticides.
Carefully peel the lemons, avoiding the white pith as it can make the limoncello bitter.
Place the lemon peels in a large glass jar and pour the grain alcohol over them.
Seal the jar and store it in a cool, dark place for 7-10 days. Shake the jar gently once a day.
After the infusion period, prepare the sugar syrup by heating the water and sugar in a saucepan until the sugar dissolves completely. Let it cool to room temperature.
Strain the lemon peels from the alcohol and discard the peels.
Mix the infused alcohol with the sugar syrup. Stir well.
Pour the limoncello into bottles and seal tightly. Store in the freezer for at least another 5-7 days before serving.
Enjoy your homemade Amalfi limoncello chilled!

Tips for the Perfect Limoncello

Use Organic Lemons: Organic lemons are free from chemicals that can affect the taste of your limoncello.
Avoid the Pith: The white part of the lemon peel is bitter and can ruin the flavor. Use a microplane zester to get just the yellow zest.
Be Patient: The infusion process is crucial. Allowing enough time for the flavors to meld will yield a superior limoncello.
Store in the Freezer: Limoncello is traditionally served very cold. Keeping it in the freezer ensures it is always ready to serve.

Serving Suggestions

Limoncello is a versatile liqueur that can be enjoyed in multiple ways:

Straight from the Freezer: Serve in small, chilled glasses as a digestif.
In Cocktails: Use limoncello as a base for refreshing cocktails, such as a Limoncello Spritz or Limoncello Martini.
Over Desserts: Drizzle over ice cream, fresh fruit, or use in baking to add a lemony zing.

If you want plenty of other recipes like this skip on over to Savory by Ashley.

Amalfi Limoncello Recipe – Sweet & Tart Perfection