Limoncello (Italian pronunciation: [limonˈtʃɛlːo]) is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi, and islands of Procida, Ischia, and Capri.[1] It is also produced in Abruzzo, Basilicata, Apulia, Sicily, Sardinia, Menton in France, and the Maltese island of Gozo. In northern Italy, the liqueur is often referred to instead as limoncino.
Limoncello’s origins shrouded in mystery and the theories are many, as always.
Sorrentini, Amalfitani, and Capresi alike claim its ancestry.
“First it was a fad, then it was a fashion, and now it’s a solid tradition that not even its numerous contenders can imitate: no other liqueur made from a simple infusion can gratify taste buds the world over.”
Limoncello
325 ml 100 proof vodka
4 large organic lemons
2 cups sugar
1 tsp. vanilla extract
Using a sharp knife, remove the peels from the lemons, working carefully to avoid the white pith. (Don’t fret too much if you get a little pith on the peel – it will make the mixture more bitter, but you can sweeten to taste).
In a large jar, combine the lemon peels and the vodka. Cover and let sit out of direct sunlight for 4 days – 4 weeks (the longer the better).
On the final day, simmer 2 cups of water with the 2 cups of sugar until the sugar is dissolved, creating simple syrup. Add the vanilla.
Strain the lemon vodka mixture, discarding the peels. Add the vanilla simple syrup to taste.
Store in the freezer and serve ice cold, perhaps with some candied mint.
