Limoncello has the power to temporarily transport imbibers to Italy from the first sip. Buying a bottle is simple, but there's just something about homemade limoncello – gifting someone a bottle of it says ti voglio bene (I love you) in a way that no other gift can. 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. Some say it takes a couple of days to prepare, others say a week while still others swear by a couple of months or more. It all depends on how long you decide to steep the lemon zest in alcohol.
Limoni Costa d'Amalfi IGP from Aceto's lemons grove (ph. Sabrina Rossi)
This classic limoncello recipe calls for letting the zests steep for two months. If you’ve got the time, give it a whirl. Make sure to use untreated lemons, as they're fundamental for the limoncello's success. You can also add olive leaves – a trick of the connoisseurs.
Once the limoncello is ready, transfer it to 16 oz. bottles so they're ready to be gifted. Or you keep them ready-to-go in the freezer – limoncello must be served chilled.
Homemade Limoncello Recipe:
Purchase 95% pure alcohol.
Remove the yellow outer peel of 10 thoroughly washed, untreated lemons with a potato peeler. Avoid the white interior.
Cut the lemon peels into thin strips and soak them in 25 oz. of alcohol in a large glass container with a lid. Add some optional olive leaves, which add some flair to the limoncello.
Let this mixture rest for about 20-30 days.
Once this time has elapsed, prepare a syrup by dissolving 2 lb. and 10 oz. of sugar in 1.5 qt. of water over the stove. Let it cool and then add it to the alcohol and lemon peels.
Let it rest for another 30 days and then strain the limoncello before pouring it into bottles.