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When life gives you lemons …make limoncello.

Posted in Food & Entertaining

IMG_3699I’ve been thinking about Limoncello recently for some reason. Especially one that I had in Sicily a few years ago, in a coffee shop round the corner from where I was staying. The young proprietor brought some over to accompany my morning coffee and croissant – saying he wanted to know what an English palate thought of his version. He wouldn’t tell me more so I sipped it gingerly, I had a boss who insisted in closing meals with Grappa which I really don’t like it, but this was delicious. Donato had added a simple syrup that was fortified with some local honey for a warm note. I told him it tasted like nectar so he immediately poured me another. Followed by another coffee and another croissant. Afterwards I had to go home for a nap. All this before 9.00am.

There have been some great looking lemons in the shops recently – and I wondered if I might have a bash at replicating my Ortigian experience. Couldn’t be that difficult. sofabrother wasn’t convinced – “why are you making that? It’s vile, no-one is going to drink it”. I assured him that my limoncello would be more like a lemon liquor, with notes of honey. He just raised his eyebrows.

A couple days later over perfectly home-made mojitos with my McG neighbours Rob and Natasha, I wondered if they would be interested a little competition. Brew up a batch of limoncello and be taste-tested over Xmas by family and local pals. “Yes,” I would be interested,” responded Robby – “and we can make it our own version, yes?”

Yes you may. Improvisation is encouraged – as long as it contains a tart citrus


camparigirl was sceptical. Her nonna had made limoncello throughout her childhood and she didn’t remember any weird off-piste behaviour like using whole-lemons or honey, especially not the ginger I was now considering adding. She offered up her nonna’s recipe: “everyone loved it”, she said hopefully; “and she didn’t make any substitutions”.

I did my research and abandoned the whole-lemon idea – apparently it only works if you are making lemonade and drinking it right away. Otherwise the pith makes the lemon bitter. Meantime I got started with the process, zesting the lemons, pouring the vodka over them and leaving them to macerate in the corner. The mix turned a great yellow pretty quickly, very sunny. Which made me doubt my idea about using honey in the syrup. I couldn’t for the life of me remember the colour of Donato’s brew – and I feared mine would be muddy brown. But the syrup tasted so great I decided to use it anyway – and the colour turned out more sunset than silt.


I also substituted lemon juice for half of the water in the syrup. Made for a big bang of flavour. The honey mellowed the lemon/vodka tang, maybe even a bit too much for purists. But I can see it being sipped after supper or added happily to cocktails. Serve mixed with soda water for a spiked lemonade. We had it after Xmas lunch, poured over a sharp lemon sorbet, icy deliciousness.

Nonna Cevenini’s recipe (with a honey and a little license)

  • Wash and dry your lemons (mainly to get rid of any wax)
  • Zest 8 big lemons and put the peel into a sealable glass jar
  • Make sure there is no pith (the white under the skin) in the zest
  • Pour over 750ml of grain alcohol (I used vodka) and let sit for 4 days at room temperature
  • Make a simple syrup by combining 2 cups of water, 1.5 cups of lemon juice with either 3 cups of sugar or 3 cups of honey (not both!!) in a saucepan.
  • Stir over a low heat the liquid becomes syrupy.
  • Allow to cool completely.
  • Boil the bottles and caps you will be using to store the brew. Allow to air dry.
  • Strain the alcohol to remove the zest.
  • Mix in the simple syrup
  • Pour into the bottles, seal them, give them a shake and place into the freezer.  Your masterpiece should keep pretty much indefinitely if chilled.

Buon Natale tutti.

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6 Comments

  1. Jen
    Jen

    I have a full lemon tree that’s just begging me to make this. If I can get over the laziness I feel with the thought of all that zesting. I hate to zest~

    December 26, 2013
    |Reply
    • put on a bit of music, grab the microplane and dance … done in seconds

      January 4, 2014
      |Reply
  2. Thank you for the recipe, I have a slightly different one but never tried it. I am very much intrigued by the honey in it: which sort did you use? I guess that can make a huge difference. Lemon flowers honey, maybe?

    December 26, 2013
    |Reply
    • I used a locally made wild flower one. Lemon Flowers would be excellent!

      January 4, 2014
      |Reply

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