- Craig Claiborne born (1920)
How to Make Your Own Limoncello
Today on The Daily Meal
Recipe of the day
In the fall of 2005, I spent an incredible 10 days in Rome visiting my sister, who was studying abroad at the time. While I, at just the ripe age of 16, was most certainly an underage drinker in our country, in Italy I was just another legal drinker in a country full of fantastic things to indulge in. And so the story begins of how I discovered limoncello. Ever since those days in Italy, I have been obsessed with this sweet and tangy liqueur.
After returning from my trip, I was afraid that I would not be able to find limoncello stateside. Luckily for me, it is sold in many liquor stores. While I do enjoy the taste of these bottles for the most part, I find that many just are not the same as the glorious, sunshine liqueur I had overseas. In attempts to recapture those delicious memories, I decided to make my own at home.
Thankfully, making at-home limoncello is incredibly simple. With a few basic ingredients and some patience, you can have quite a large batch of limoncello to both impress party guests and enjoy for your personal drinking pleasure. I am a big fan of making things from scratch if I find that the store-bought version just isn’t up to par. Limoncello is no exception.
Below is my recipe for limoncello for making at home. You will find that there are several fairly similar recipes on the Web, but the differences tend to be in the length of time the lemon peels steep. After experimenting with a few different batches, I found that the bottle which steeped for one week came out the best. I also sampled from a few different recipes, but found that Giada De Laurentiis’s recipe was the best of the bunch.
A week seems like a long time to wait, but the (lemon) juice is worth the squeeze. Cheers, and enjoy your at-home concoction!
— Sara Kay, The Spir.it
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