Pallini Limoncello Liqueur 1 Litre Bottle

Product Information

According to some historians, lemon liqueur was first made behind the walls of convents and monasteries, where excellent-quality beer and wine was already a mainstay, and where strong alcoholic elixirs were commonly concocted in monastic infirmaries for medicinal purposes. In fact, limoncello may have derived from a group of liqueurs called rosoli, sweet alcoholic drinks comprised of fruits, spices, herbs, and medicinal plants. As with any recipe with a short ingredient list the quality of the ingredients matter the most. This limoncello recipe uses only the outer peel (yellow skin only not the white pith) of the lemon so it’s best to use organic lemons that haven’t been treated with pesticides. The white pith is bitter and will impart a bitter taste to the final product so its best to use just the outer skin. From lemon to limoncello, approximately eighty days elapse. It’s a relatively simple process but each producer boasts his or her own limoncello secrets. For example, some use only the rinds, while others marinate the pulp and seeds. People experiment with different ratios of sugar to water in the syrup. The location where the limoncello steeps, with varying temperature and relative humidity, can also play a role. Ultimately, these factors affect the flavor as well as the opacity and texture of the final product. One batch of the final product may be bright, neon yellow; another may be more cloudy and opaque as a result of the emulsification of the sugar and lemon oils.

Firstly, limoncello is typically served as a digestif or “ digestivo” either after a meal or with a dessert as it’s quite sweet. Usually, it is regarded as a summertime drink but it may be enjoyed in colder months after dinner. Otherwise, it tends to be particularly pleasant on a hot sunny afternoon. On your own or with a group, you can visit some of the lemon groves where the ovale di Sorrento and the sfusato amalfitano are cultivated. Larger, more industrial-scale producers of limoncello are scattered across the region. These producers employ many people and use specialized machinery to peel the lemons, concoct the recipe, and bottle, cork, and label their products. The assembly-line production process is fun to observe.

8. Knight Gabriello Limoncello Santoni

Shot glass set and/or Small liqueur glasses: it is very important to serve the liqueur in small shot glasses so it can be slowly sipped and relished. Peel the lemons with a potato peeler, as thin as possible. Try to take only the zest, not the pith, the white part of the lemon.

If you take into account the number of calories in a shot of limoncello as listed below, you’ll probably realise that it’s not quite as effective as you’d hope! The southern coastal regions have the perfect micro-climate for citrus trees, that is why the best commercial limoncello is made in the Amalfi coast and in Sicily. Fancy vintage bottles: I love to have my own liqueur assortment into those vintage bottles. It gives my homemade liqueurs an extra wow factor.The good news? No matter what type of experience you choose, limoncello is very affordable. You can do your own taste-testing at any producer or just about any bar or shop selling limoncello in the area. Inside many bars and pasticcerie you’ll be offered a sample of the house-made variety. With the variety and wide availability of good-quality, well-made limoncello, you’ll have plenty of options. When you’ve tasted your infusion and are happy with it, it’s time to strain. Use a very fine mesh strainer and double up with the cheesecloth. You don’t want any debris from the lemons in your final mixture. (I love using a nut milk bag for this if you have one laying around.)

If you are buying in late November I suggest you get a bigger box. Limoncello makes a perfect Christmas gift🙂In addition to limoncello, the shop also sells honey, marmalade, pastries, and natural cosmetics made with lemons. The shop is impossible to miss with lemon products literally spilling out onto the cobblestones alongside the staircase leading to Amalfi’s cathedral façade. So while this recipe may differ from what your Italian relatives might make in their kitchen, this gives you a foolproof way to make and bottle your own limoncello recipe — and perhaps pass it down to the next generation.