Amalfi Limoncello

This limoncello recipe will instantly transport you to the Italian coast. We source our Amalfi lemons from a collective of small local farmers along the Amalfi coast. Picked at their peak, with no ripening agents or wax coating, the quality is markedly different for the industrial norm.

Crisp and fragrant, mildly sweet and the color of liquid sunshine. Limoncello is a simple combination of lemons, sugar and alcohol, but its intense citrus flavor makes it so much more than a sum of its parts. Native to Italy’s South, where it is enjoyed as a postprandial digestif, limoncello has been popular in the citrus-growing regions along Italy’s Amalfi coast for more than a century.

The recipe is easily adaptable; add or reduce the sugar depending on how sweet you like your drinks, or add more or less water to adjust the strength of the liquor.

Whip up a batch and within two weeks you can be drinking it all summer long. Add a decorative bottle to the mix and you have an impressive homemade gift too!

Method

Wash the lemons in cold water and dry well. Use a peeler to pare off the rind, avoiding the white pith. Put the rind in a large jar, pour over the alcohol and seal – it should be airtight. Set in a cool, dry place for 7 days.
Seven days later, put the water in a pan and bring to the boil. Add the sugar and stir until it dissolves. Remove the syrup from the heat and allow to cool.
Open the jar and strain the alcohol through a sieve into a large jug, discarding the peel. Add the alcohol to the sugar syrup and mix well. Pour into clean, dry bottles. Seal and store in a cool, dark place for at least 10 days.
Your homemade limoncello is ready!

The limoncello will keep in a cool dark cupboard for several months. Store in the fridge once opened and drink within 2-3 weeks.

Darts Farm

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