Limoncello - is an Italian lemon liqueur predominantly produced in Southern Italy, mainly in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi and the islands of Procida, Ischia and Capri, but also in Sicily, Sardinia, Menton in France and the Maltese island of Gozo.
It is made from lemon zest (traditionally from the Sorrento lemon, though most lemons will produce satisfactory limoncello), alcohol, water, and sugar. It is light to bright yellow in colour, sweet and lemony, but not sour in taste - since it contains no lemon juice. Unlike many other liqueurs, limoncello is relatively easy and inexpensive to produce, requiring only sugar, water, lemon zest, alcohol, and time to mature.
Limoncello is made by extracting the essential oils from the lemon zest by soaking them in high proof neutral spirit, then diluting the result with simple syrup. Small batch limoncello often has a stronger, more pronounced lemon flavour than many commercial brands.
Different varieties of lemon are used to produce different flavours. The variety of lemon used is usually dictated by the region. Various alcohols can be used to give distinct flavours. A higher proof alcohol maximizes extraction of the lemon flavour, whereas darker alcohols add complexity of flavour. Higher quality sugars used in the infusion process can also create a sweeter liqueur.
Limoncello is traditionally served chilled as an after dinner digestive. Along the Amalfi Coast, it is usually served in small ceramic glasses themselves often chilled, the Amalfi coast being a center of both ceramic and limoncello production. This tradition has been carried into other parts of Italy and around the world, in New Zealand it is served in small chilled dessert wine or liqueur glasses.
Limoncello is also delicious served direct from the freezer, poured over ice, or as a fresh ingredient in a range of new and specially crafted cocktails. It is a fresh, unique taste that is sure to inspire you.