LIMONCELLO

First you smell the seductive fragrance and unique aroma, then you taste the sun, the sea and the volcanic soil of Sorrento in the finely sour, lemony taste of this liqueur. These unmistakable characteristics and the bright, brilliant squeaky yellow colour have made the sweet Limoncello, Italian lemon liqueur, famous.

A veritable explosion of flavours, where the magic lies in the raw material

Limoncello is produced according to ancient recipes in the municipalities between Vico Equense and Massa Lubrense, as well as on the islands of Capri and Sicily, using the skins of huge lemons. Only ripe and juicy lemons are used for the production of Limoncello. The Ligurian version – made from lemons that grow between Ponente and Cinque Terre – is called Limoncino.

The legend

It is said that the Limoncello recipe was first prepared in Capri in 1900. Its composition was an idea of Maria Antonia Farace, the owner of a large garden with bright yellow, juicy lemons. After the war, her grandson opened a restaurant. When his guests were paying their bill, he offered them the liqueur produced by his grandmother and it was love at first sip. This success gave the son of the restaurant owner the idea to register his great-grandmother's recipe in 1988. In the same year, he founded a company for the production of Limoncello.

The lemons of the Amalfi coast

On the Amalfi coast, people have a different opinion. Even before this time, wealthy families of Sorrento offered their distinguished guests a liqueur made from lemons. This liqueur was supposedly made according to a previous recipe. This was already known at the time of the Saracen invasion (1558).
Limoncello should be served in small glasses with a long stem, but also small shot glasses are perfect. The glasses should be chilled in the freezer for at least one hour before serving. When the glasses are really cold, the tangy, fresh notes of the lemons come out best. Enjoy the Italian lemon liqueur well-chilled as an aperitif. In this case, add sparkling wine to Limoncello or try Limoncello Cooler. Find the recipe below. Limoncello is delicious with ice cubes as a digestif too.

Homemade Limoncello: A Summer Delight to Savor All Year

Capture the essence of summer in a bottle with homemade limoncello, the iconic Italian liqueur that’s bright, refreshing, and surprisingly simple to make. Infused with the vibrant zest of lemons, this golden elixir is perfect as a chilled digestif, a cocktail ingredient, or even a sweet drizzle over desserts. The best part? You can enjoy it any time of year, bringing a touch of sunshine to every season.

Making limoncello is more than a recipe—it’s a sensory ritual. As you zest the lemons, their fragrant oils release bursts of citrusy aroma, filling your kitchen with the promise of something special. The infusion process, though simple, feels like an act of patience and artistry, as the vibrant yellow of the lemon peels slowly transforms the liquid into a luminous treat.

Whether you’re sipping it straight from the freezer or gifting it to friends, homemade limoncello carries the warmth and care of your effort. And while you’re embracing the art of homemade creations, why not explore our guide to crafting fresh pasta? It’s another way to bring the spirit of Italian tradition to your table.

📖 Recipe

Italian lemon liqueur - limoncello, the recipe

First you smell the seductive fragrance and unique aroma, then you taste the sun, the sea and the volcanic soil of Sorrento in the finely sour, lemony taste of this liqueur

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course alcoholic drink, Beverages, Drinks, Liqueur

Cuisine Campania, Italy

Servings 30 shot glasses

Calories 77 kcal

Ingredients

 

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• 7 lemons juice, and peel from 7 organic lemons
• 500 ml 96% alcohol, or ethyl alcohol - make sure that the ethyl alcohol is suitable for food as drinking alcohol - also available in pharmacies
• 500 ml water
• 300 to 400 g sugar

Instructions

 

• Wash lemons thoroughly in hot water, rub them dry and peel only the outer yellow skin with a peeler - the white parts below would give off a bitter taste. Put the lemon peel, lemon leaves and ethyl alcohol in a sealable container. Leave to stand at room temperature in a dark place for 15 days. Stir occasionally.
• At the end of the maturation period, add lemon juice, sugar and water. Leave at room temperature in a dark place for one day. Filter through a sieve and fill into bottles. Leave at room temperature in a dark place for 30 days, then enjoy!

Notes

Tip: For a more intense taste you can grate the peel of the lemons instead of peeling them.

Nutrition

Calories: 77 kcalCarbohydrates: 10 gSodium: 1 mgPotassium: 1 mgSugar: 10 gCalcium: 1 mg

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For the Limoncello Cooler - a perfect summer drink

2 cl Limoncello + 6 cl tonic water + 6 cl sparkling wine + lots of ice + a few finely chopped mint leaves

I’d Love to Hear from You!

Have you tried making homemade limoncello? Share your experience, tips, or creative twists in the comments below! Whether it’s a story about the perfect lemon or your favorite way to enjoy this sunny liqueur, I can’t wait to hear from you. Let’s celebrate the joy of homemade treats together! 🍋✨

Buon rinfresco!