Limoncello- Zesty homemade Citrus Liqueur
Make Lemon Mutha-Pucker for yourself- and turn a frown into a Pucker!
Make Lemon Mutha-Pucker for those you love. This liqueur makes a unique and special gift.
So easy and absolutely delicious- Mama Mia!
Where does Limoncello come from?
Limoncello is an authentic Italian liqueur made from the lemon zest .
Popularized in Southern Italy, and along the Amalfi Coast, It is an authentic Italian liqueur that is traditionally served chilled, and often as an after-dinner digestivo. It is a refreshing drink for every occasion.
Featured in movies such as Dan Brown’s Inferno, and Frances Mayes’ Under the Tuscan Sun, Limoncello is reaching new generations who love the refreshing lemon flavor.
What is the difference between Lemoncello and Limoncello?
Lemoncello is a poor American translation. This Italian Liqueur is pronounced: lee-mohn-CHEH-loh
What is Limoncello’s Origins?
The liqueur originates from the beginning of the 1900s, in a small boarding house on the island of Azzurra. Lady Maria Antonia Farace cared for a garden of citrus trees, and began making homemade Limoncello. Lady Maria Antonia’s nephew opened a bar, and her lemon peels infused by Vodka became the specialty.
Massimo Canale was Maria Antonia’s descendant, and he started to make the liqueur in small batches. He registered the first trademark “Limoncello” in 1988.
Some doubt that Maria and Massimo created the first homemade limoncello recipe. Sorrento, Amalfi. Capri, and other parts of Italy have their own legends and stories regarding the production of the traditional lemon liqueur.
Many historians suggest that this infused lemon liqueur dates back to the early cultivation of lemons.
Which are the best lemons for making Limoncello at home?
Italian Sorrento lemons have a vibrant rich lemon flavor and rich aroma when they are cut open.
Smooth, slightly sweet, with high acidity – Considered the lemons to use for Limoncello. These mouth-watering lemons are a staple Italian ingredient.
They are typically imported from the Amalfi Coast, and can be quite expensive. A version of the Sorrento lemon, the Femminello lemon, has recently started growing in California.
Sorrento lemons are slightly rounder than the Amalfi lemon- but both are highly prized.
Amalfi Lemons are large, sweet and juicy. Popular for this liqueur, but also best to use in sauces, desserts- or roasted and served along side of meat.
This Italian lemon is also imported, and can be expensive.
Meyer lemons are a sweet lemon grown in the Southern half of the US.
Meyers are often preferred by Chefs. Their season begins in late November and extends until March. Their limited availability and more fragile nature makes them more expensive than hardier, year-round regular lemons.
If a sweeter variety of lemon is not available consider adding Mandarin Orange Peels to your recipe. Meyer lemons are a varietal that incorporates Mandarin sweetness.
You can also taste your infused Limoncello and add simple syrup to sweeten as required.
- 20 large Meyer Lemons-peels
- 1 bottle 1.5- liter Vodka
- 7 cups Water
- 5 Cups White Sugar
- Use a knife or vegetable peeler to remove the peels from lemons in long strips
- Trim and throw away the white lemon pith
- Place peels in a large glass container- at least 4 liters
- Cover the lemon peels with Vodka
- Cover your glass container and let the Vodka infuse for at least 5 days at room temperature
Make Simple Syrup
- Boil sugar and 7 cups of water in a sauce pan until sugar is fully dissolved
- Let it cool to room temperature
- Pour the sugar syrup over the vodka-lemon peel mixture
- Cover your container again and let stand overnight
Finish Your Limoncello
- Strain the infused vodka with a mesh strainer, and discard the peels
- Fill glass bottles with Limoncello
- Place bottles in the freezer
- Pull Limoncello from the freezer 5-10 minutes before serving
- Serve in small glasses - this is a lovely citrus liqueur
How do you serve Limoncello?
If you store this liqueur in the freezer, simply remove it 5-10 minutes before serving and shake well. Limoncello is often served as an aperitif on it’s own, or along side a dessert.
- When Life gives you Lemons…Remove the peels and Make Limoncello – Fresco! Make at home ‘Lemon Mutha Pucker’ is so much better than bottled/manufactured Limoncello, or most of the liqueur you would get in a local Italian Restaurant – Batches for B#tches …Oh Yeah!
- While organic fruits can get expensive, we recommend organic lemons top your ingredient list. Since the recipe infuses lemon peels, we think the added expense is worth it.
- We love ‘Lemon Mutha Pucker’ with desserts- especially a citrusy dessert
- When peeling lemons, try to avoid adding the white pith(white inner part of the citrus) to the batch. of course there will be some pith, but you want to minimize by making thin peels.
- Keep it in the freezer. It gets slushy and delicious. Remove the Lemon liqueur from the freezer 5-10 minutes before you are ready to serve.
- We recommend against running warm water on your frozen bottle to defrost it. Your glass bottle may crack. (I have lost delicious bottles this way)
- We have seen Limoncello made with Everclear – It adds a harsh aftertaste- we drink limoncello for the smoothness, and rich citrusy flavor.
- Be careful- While it is sweet and smooth, it is still high-proof alcohol content
- Always infuse lemon peels in a glass jar or bottle. Small decorative glass bottles filled with Limoncello will make amazing gifts for your friends
- Don’t throw away your left over lemon peels. Candy them! Eureka!
How can I use the Vodka-soaked lemon peels?
After you have made your delicious Lemon liqueur, upcycle those lemon peels! Cut the peels into thin strips, and roll them in sugar. ‘Candied lemon peels’ are delicious to snack on.
- Enjoy as a candy (not for kids)
- Add to a charcuterie tray
- Use pieces in pasta
- Grind them up for a cocktail garnish
- Delicious on a salad
How do I make Limoncello Spritzer:
Try our Mutha Pucker Spritz
It is a light and refreshing cocktail that features our homemade Lemon Mutha Pucker!