Limoncello

Production of limoncello

Limoncello – that’s concentrated lemon in a glass – iced. In southern Italy, people know how to cool down and refresh themselves on a hot summer evening. The preferred lemon variety for the production of southern Italian limoncello is Femminello St. Teresa, also known as Sorrento lemon. It is particularly rich in lemon oil, which releases its aromas into the alcohol. When making lemon liqueur, the peel (it is very important to use only the yellow peel and not the bitter white layer underneath) is soaked in 95% alcohol. The peel of about five large lemons is needed to prepare one liter of limoncello. The lemon oil is released by the alcohol and gives the alcohol a rich yellow color. The alcohol is then mixed with simple syrup.

Limoncello

Limoncello from the Amalfi Coast

The production of limoncello in Italy is naturally concentrated in areas where suitable lemons are grown: on the Amalfi Coast, on the Gulf of Naples, on the Sorrento peninsula (Campania) and on the islands of Ischia, Capri and Procida. It is also prepared in Sicily, Apulia, Sardinia and outside Italy in Menton (France) and the Maltese island of Gozo.

Serve limoncello correctly

Limoncello is kept in the freezer. Served ice cold, it is a wonderfully fruity refreshment on a hot summer’s day. It is usually served as an aperitif or digestif; on the Amalfi Coast, it is served in chilled ceramic glasses. The squeaky yellow liqueur is also used in the preparation of cakes, ice creams and other desserts. In Liguria, for example, there is a recipe for tiramisù al limoncino. Babà Napoletani pickled in limoncello are a special delicacy. Chocolates with limoncello are a sweet and sour delight.