Limoncello (Recipe)

My first experience with Limoncello was not in Italy but in the states.  I was visiting a friend in Wisconsin and he had some homemade Limoncello in the freezer. 

He offered me a small glass of this thick syrupy lemon liquor that was reminiscent of lemon drop candy!  It was great and it called to me to drink more. :-) I'm not sure how much  I drank but it sure went down smooth!

We were also treated to Limoncello  with the owner of the Italian restaurant that I visited during a trip to Rome, Hostaria Dino and Tony!  Since then I have enjoyed it on occasion while dinning out as a nice finish to a meal!

This is a wonderful recipe I have found. Additionally there is a great recipe in, Giuiliano Bugialli's  Foods of Naples and Campania!

 Limoncello is from southern Italy, around the Gulf of Naples and the coast of Amalfi, it may also be found in Sicily and on Sardinia. It is made from lemon rinds, alcohol, water, and sugar. In other recipes the lemons are suspended in cheesecloth over the grain alcohol (Everclear) and held in suspension for a month or so.  After it has is time the lemon are removed and the mix is sweetened and bottled. 

Limoncello is found all over Italy, I have seen it now and then in Italian restaurants that cater to the customer who appreciates authentic Italian food!

Remember the homemade version has a real kick but is wonderful to make and enjoy with your guests.  Plus you have boasting rights that you made it yourself!