Piemme is one of the larger producers of limoncello on the Amalfi Coast; it’s owned by a conglomerate that holds hotels in the area. In spite of its large scale, Piemme insists on an artisanal approach to its limoncello production and is active in the consortium of Sorrento lemons. You can arrange for a tour of its facility and watch the fluorescent yellow liqueur be bottled before grabbing some to take home. 3. Look for homemade, artisanal varieties and unique products After the peels macerate for the desired time, the mixture is strained and then combined with a syrup made of sugar dissolved in boiling water. There it stays for another month, covered in a cool, dark place. Finally, the whole mixture is filtered, then bottled and corked.

Limoncello is served after a meal as it’s believed that lemons help with digestion. Similarly, lemons are a source of vitamin C and antioxidants. In fact, lemons on their own have many significant health benefits. All sweeteners like corn syrup, honey, maple syrup, blue agave syrup and even brown sugar will impact the taste of the final product, sometimes not in a pleasant way. So substitute with caution and only if you’re familiar with the alternative sweetener itself. You can extract a little more flavor from lemon peels if you shake the bottle with infused lemon peels once a day. This step is optional if you’re using Everclear alcohol or other 190+ Proof alcohol but it’s super important when you make Limoncello with vodka. Italy has many traditions that span centuries, but Limoncello as a commercial product is actually a modern invention.

More Liquors

Shot glass set and/or Small liqueur glasses: it is very important to serve the liqueur in small shot glasses so it can be slowly sipped and relished. As in making a good risotto, a fine wheel of Parmigiano-Reggiano, or a bottle of traditional balsamic vinegar, good limoncello results from quality ingredients, generations of knowledge, small but critical tweaks in the recipe, and well-kept family secrets passed down over generations. Besides enjoying Limoncello as a digestive drink you can also make a delicious Limoncello Cake. Super soft and flavorful it’s like a rum cake, but much better 😉

Here’s a really useful tool to help you with that – Limoncello Alcohol Percentage Calculator. Simply type in the liquor quantity in milliliters, its proof divided by 2 and desired limoncello strength. Transfer the mixture into a decorative bottle large enough to hold the infused mixture and the simple syrup. Don’t try and re-strain into the bottle your alcohol came in! You won’t have enough space to add in the simple syrup. Keep in mind that the limoncello alcohol content will vary depending on which alcohol you choose to use. The higher the proof of the initial spirit, the higher the final proof you’re limoncello will be. (see notes on how to dilute the limoncello) Simple Syrup I already have some published and more will come. Just be ready when the fruits are in season to start your collection:Limoncello is best served ice cold in small chilled glasses. Because it’s made using high proof liquor you can store it in the freezer and it won’t freeze solid. Traditionally, limoncello is made with cask-strength grappa distilled from grape skins. However, in the states grappa is only sold in 40% alcohol by volume (80 proof).