SoBeTraveller -

Cheers for that - my curiosity got the best of me so I did a search on Google. Sounds tasty.

We have been drinking "Lemoncello" (with an "e", not an "i&quot that we get at our favorite food store. It comes from Lanciano in southern Italy. I can't say if it's the *best*, but it sure is refreshing! I also like Arancello, but my husband prefers Lemoncello.

I keep limoncello in the freezer so it will be really cold. I agree that it is difficult for me to find a good one here. I did have one brand we liked but cannot remember the name. Others are yuk!

Gretchen, Nat04--how about sharing your recipe with us on this forum??

All spirits with alochol content above 30%ABV should be kept in a freezer, so when required for drinking they will be very pleasant indeed.

Of course, cognacs and whiskies and some other spirits should be excluded from the freezer.

I will repeat my original advise and compliment Luxardo who produce an excellent Limoncello - remember spirits (again excluding brandies and whiskies) are the product of virtually neat alcohol being infused with fruits and other botanicals, there is not an ageing process so Limoncellos will depend greatly on the quality of the harvest of that year rather than the way it's been blended and aged.

Will get recipe from home and post soon.

Hi all,

We brought back some limoncello (with an i) from our AC visit.

One is Limoncello di Sorrento by Fraioli Franco and the other is Limoncello Amalfi by Gambardella & figli.

They are both superior to the ones we were offered in most shops.

The better limoncello is greenish, not bright yellow, and is made from alcohol, sugar and lemon zest (bucce di limoni).

We keep ours in the fridge, not the freezer.

We keep it in the freezer in the hot summer. The one bought in Capri was exceptional.

Two (750 ml) bottles of 100 proof vodka
Zest from 15 large lemons
4 c. sugar
5 c. water
Very large mason jar or jar with a lid
Peel the lemons making sure not to get any of the pith. I used my good grips peeler and took it off in strips. I also scrubbed my lemons with soap, hot water and a scrubby pad first to make sure I didn't get any waxes or anything in the brew. Put the peel in a large mason jar. Pour over one of the bottles of vodka. Place the jar in a cool, dark place for 40 days.

At the end of 40 days, cook the sugar and water together for about 5 minutes, until the sugar is dissolved and it is starting to get a little syrupy. Cool. Pour into the jar along with the 2nd bottle of vodka. Put back in the cool dark place for another 40 days.

At the end of that period, strain out the lemon peel and store in bottles in the freezer.

I have a couple of recipes on my web site ? one is from my husband?s Aunt in Naples.
http://www.luvtotravel.homestead.com/home.html, click on the Recipes link. I also have one for Limoncello Cream, yummy!!! Hmmmm, I better make my batch since it?s getting warm outside. It?s a great sipping on chilled Limoncello on the deck.

Monica

Mario Eats Italy last week featured a segment on limoncello in Sorrento (or it might have been Positano -- sorry, can't remember!) They showed a factory which has machines which skin the lemon rind off the lemons to use in the limoncello. The lemon juice/pulp leftover were used for oils & perfumes. The lemons are much bigger and sweeter than the lemons here in the U.S.

I find Mario on this show rather annoying (especially compared to his NY show), but he is usually in the Naples/Amalfi Coast area with good footage.

Monica
Finally a recipe for cream limoncello. Can't wait to make it. I have made the regular with a recipe I have from a friend from Sicily. In her recipe I had to double the amount of lemons because the lemons here are so small compared to the HUGE ones in Sicily. Are your recipes based on our lemons or the Italian ones. I know this sounds silly.

I tried one Italy made something "Brothers" - yack! too sweet and could use some lemon.

Hi Ziana,

You are just having no luck.

There is a lot of limoncello that is made with lemon flavoring, not lemon zest, and is not good.

This stuff is usually very yellow.

awbaker - sometimes I feel like smacking Mario on that series, if he would just shut up it would be a good show and who is that jerk with him?

I did sit through that limoncello one and the pizza one and it was good, but hard to listen to.

It is interesting, limoncello is produced all over Italy - in the north and in the south. In the Cinque Terre, they make a "limoncino" version which is the exact same kind as the limoncello version further south (Naples area). I am biased, I love the CT version the best: the lemons taste so fresh and the drink is just terrific. Try it chilled right after a fish dinner!

When i rented the apt. in CT, Gisella the owner left a bottle of Limoncino for me to try..
Every evening I sat in the balcony, sipping my Limoncino,enjoying the sea breeze, while listening to the music below.
Great memories of a Beautiful place..A toast to all the CT Lovers..

Monicapileggi,

Can you please e-mail me the recipes for Limoncello cream?
Thanks....
kismet

[email protected]

One would imagine that a limoncello cream is similar to any other liequeur cream. I'd whipe some double cream perhaps with a little very finely grated lemon rind, then before it is at the perfect thick whipped stage, add some limoncello to taste.

Grand marnier, Whisky, Cognac.... creams can all be made in similar fashions, try champagne cream on strawberries.

nocinonut -- He really is annoying! What does he call his friend? Ruins? I tivo'd the series, but it is quite ridicules. I also watched the pizza one, but couldn't make it all the way through.