Italian lemon liqueur mainly produced limoncello cake Southern Italy, especially in the region around the Sorrentine Peninsula and the coast of Amalfi. Limoncello is made from the zest of lemons and usually has a slightly cloudy appearance, which originates from the presence of small essential oil droplets suspended in the drink.
The exact origin of limoncello is disputed. 1900s by the grandmother of Maria Antonia Farace, who lived in a small guesthouse in Isola Azzurra. Traditionally, limoncello is made from the zest of Femminello St. Teresa lemons, also known as Sorrento or Sfusato lemons. Commercial production was about 15 million liters in 2003. Limoncello is the second most popular liqueur in Italy after Campari.
Limoncello is traditionally served chilled as an after-dinner digestivo. Along the Sorrentine Peninsula and the Amalfi Coast, it is usually served in small ceramic glasses that are also chilled. This tradition has been carried into other parts of Italy. Many variations of limoncello are also available. Limoncello Citrus Liqueur Recipe Is Far From Lemonade”. When Life Gives Italians Lemons, They Make Limoncello”. Looking into Limoncello: The Structure of the Italian Liquor Revealed by Small-Angle Neutron Scattering”.
Pare the zest from all the lemons, taking care not to include any white pith. Put the zest in a large clean jar and pour over the vodka. Cover with a tightly fitting lid and leave for a week, shaking the jar each day. Put the sugar in a heatproof bowl and pour over the boiling water, stirring until the sugar has dissolved. Add the vodka and peels and leave for a further week, shaking the jar regularly. Strain into decorative bottles, adding a few strips of lemon zest to each bottle. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution.
The Spruce Eats: What Is Limoncello? Limoncello is made by soaking lemon zests in neutral grain alcohol. Discover all the ways to enjoy this sweet, luscious liqueur in cocktails and desserts. Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
Limoncello originated in Italy over a century ago and is most often produced in the southern part of the country, including the Naples area. Today it is made in the U. Limoncello is made by steeping lemon zest in a grain alcohol that is similar to vodka. This extracts the oils and infuses the lemon flavor into the liquor. Sorrento lemons are common in Italian limoncello while American-made versions tend to use California lemons. Since lemon peels are used, organic fruit is often preferred in order to avoid possible contamination from pesticides and other chemicals. Limoncello is a very sweet liqueur with an intense flavor of lemons.