This isn’t my recipe, but it is my favorite! This is the 100 year old classic Sorrento, Amalfi Coast recipe given to me by my friend in Positano.

I miss Italy, so much! Thankfully my I can teleport myself back by recreating classic Italian recipes in my kitchen and share with friends, along with all my stories from my travels. Stories get better with more Limoncello. Being that I have spent a lot of time in Italy I have come to be very particular about my Limoncello. I compare all to the best I have tried, in Positano, Amalfi Coast.

If you have ever tried this Italian lemon liqueur than you may not be surprised to know that this is the 2nd most popular drink in Italy after Campari and that many Italians households make their own. Because of that there are many recipes all using the same technique and ingredients but call for different amounts of lemon peels, sugar and soak and freeze/finish times. With that said, this 100 year old Sorrento recipe couldn’t be more perfect and I don’t even have those famous Amalfi lemons!

One of my favorite Limoncellos I have tried is made by my friend Salvatore of Bar Mare Petite Donna Clelia https://www.tripadvisor.com/Restauran... located Praiano, a tiny fishing village nearly untouched by time just 15 minutes south of Positano. And so you know they they ship to the US. just give them a call. Make sure to try the Meloncello, a Liquore that taste like the freshest organic melons, mixed with cream and little more sugar.

Please give it a go and if you do I would love to know what you think. Prego!

1st stage
1 kilo Organic Lemons, yellow peels, no white (the whites will make the drink bitter)
1 liter 190 or above grain alcohol, I use Everclear. Never Vodka!

2nd stage
600g of white granulated sugar, you want white for that vibrant yellow color
1 liter of water

Method
1st stage
Add lemon peels in a jar with 1 liter of 96 proof grain alcohol (190 or above) and seal tight. Keep the jar in a dark place for a month, shaking every few days.

2nd Stage (month later)
First make the simple syrup. In a saucepan, bring sugar and water to a boil; simmer until the sugar is dissolved and syrup is clear, about 3 minutes. Remove from heat and allow cool completely. Heat will kill off the alcohol. Once cooled, add simple syrup to a bowl with your jar of lemon infused alcohol And give a quick stir.
Then using a cheesecloth (I use a nutbag) filter out of the lemon peels. Then bottle and store in the freezer for 30 days. Always keep in the freezer and enjoy cold, Prego!

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I used these bottles and fancy labels from Amazon 👇🏻

• Bormioli Rocco Giara Clear Glass Bottle With Stopper [Set of 4] Swing Top Bottles Great for Beverages, Oil, Vinegar | 33 3/4 oz https://www.amazon.com/dp/B01CUJQTPI/...

• PERSONALIZED LIMONCELLO LABELS, Euro Style, 3" X 2" - 18 PER PKG https://www.amazon.com/dp/B07NBC3JHB/...

The smaller Bormioli 17 oz. Square Hermetic Bottle 500 m square bottle is from Container Store $4.99

https://www.containerstore.com/s/kitc...

#limoncello #limoncellorecipe #italianliqueur