Limoncello di Capri

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My husband and I were vacationing with friends in Rome, and stopped for dinner at one of the many outdoor cafes surrounding our hotel. After a delicious meal, the proprietor joined our table and set out a tray of grappa and Limoncello. We all loved the tasty combination and the ritual of sipping the liqueur from tall, slender glasses.

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The following day we traveled to the island of Capri, where Limoncello originated more than one hundred years earlier. We learned that more than 70,000 bottles of Limoncello di Capri are produced each year by the factory in Anacapri. The liqueur is made exclusively with lemons of Sorrento, which are characterized by low-acid juice and exceptionally fine essential oils in the peel. Today, there are many producers of Limoncello, but few can match the perfect fusion of color and flavor that distinguish Limoncello di Capri.

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My mother found a wonderful Limoncello recipe while reading In Tuscany by Frances Mayes. We have an ancient, but treasured lemon tree in our backyard and decided to attempt a batch ourselves. My husband's mother was staying with us at the time, so it became a family affair, each of us taking turns stirring the lemony mixture with a wooden spoon. Most of our Limoncello was distributed to family and friends, accompanied by a bottle of grappa, to be enjoyed the Italian way.

This recipe by Riccardo Baracchi was featured in the Frances Mayes' bestseller, In Tuscany.

8 organic lemons
1 quart vodka
14 ounces sugar
1 quart bottled water, brought to a simmer

Peel the lemons, leaving a little white attached to the peel. Reserve the lemons for other uses. Put the peels in a large container together with the vodka, close it well, and leave it in a cool place for at least 4 days, preferably a week. Gently shake a couple times a day. The peels will lose their brilliant yellow color.

On the fifth day or later, prepare a syrup of the sugar and hot water, making sure the syrup never quite boils. Stir and simmer 5 minutes, then after the sugar has dissolved, allow the syrup to cool. Strain the lemon-scented alcohol through cheesecloth or a strainer, discard the lemon peels, and mix the alcohol into the syrup. Shake well before bottling. Let the limoncello sit for 2 to 3 days. Serve cold as an apertif. Makes 2 quarts.

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Limoncello is an Italian lemon liqueur mainly produced in Southern Italy, mainly in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi and islands of Procida, Ischia and Capri, but also in Sicily, Sardinia, Menton in France and the Maltese island of Gozo. It is made from lemon rinds (traditionally from the Sorrento lemon, though most lemons will produce satisfactory limoncello), alcohol, water, and sugar. It is bright yellow in color, sweet and lemony, but not sour since it contains no lemon juice.

Unlike many other liqueurs, limoncello is easy and inexpensive to produce, requiring only sugar, water, lemon zest, alcohol, and time to mature. Homemade limoncello often has a stronger, more pronounced lemon flavor than brands sold in stores. To do this, pure 96% alcohol must be used and it should be diluted only after extraction, as 40% vodka does not extract all the oil flavors from the peel.

Different varieties of lemon are used to produce different flavors. The variety of lemon used is usually dictated by region. Various alcohols can be used to give distinct flavors. A higher proof alcohol maximizes extraction of the lemon flavor, whereas darker alcohols add complexity of flavor. Higher quality sugars used in the infusion process create a sweeter liqueur.

Limoncello (standard print size) by aapshop

Summer is the perfect time for treating your guests to delicious and refreshing Limoncello over ice. Better yet, serve a batch of Limoncello Spritzers. Fill 6 tumblers halfway with ice. Stir 1/2 cup of limoncello and 2 tablespoons of fresh lemon juice into each glass. Top with club soda and garnish with lemon and a fresh sprig of mint. Serve immediately.

The party planning professionals at Partybluprints.com have included this recipe in one of their summer party plans. If you're passionate about parties, you'll love this lens ... it's packed with entertaining tips!

When Life Hands You Lemons by claybuster

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limoncello art by folkrockartist

Animated Italy Flag by Promex
SquidArt Courtesy of tagsforkids
Even More Borders and Dividers for Use on Squidoo
Limoncello Ceramic Jar Photograph by morgan.davis
Limoncello of Sorrento Photograph by Savannah Grandfather
Limoncello Cream Photograph by Jason
Limoncello Bottles Photograph by chakote
Limoncello Bowl Photograph by designatednaphour
Capri Rocks Photograph by Paul Resh
Capri Green Door Photograph by NileGuide.com
Capri Blue Grotto Boats Photograph by NileGuide.com
Capri Blue Grotto Cave Entrance Photograph by NileGuide.com
Capri Blue Grotto Photograph by NileGuide.com
Capri Cliffs Photograph by theritters
Capri Arbor Photograph by theritters
Capri Harbor Photograph by NileGuide.com
Capri Ruins Photograph by NileGuide.com
Capri Vista and Urn Photograph by NileGuide.com
Sorrento Balcony Photograph by Gosewisch Family
Sorrento Lemon Trees Photograph by Tokuriki
Sorrento Harbor Photograph by robbie jim
Sorrento Stairway Photograph by Savannah Grandfather
Sorrento Path Photograph by Boobooo
Sorrento Cliff Photograph by robbie jim
Sorrento Market Photograph by Savannah Grandfather
Sorrento Church Photograph by Savannah Grandfather
Sorrento Swimming Photograph by Savannah Grandfather
Sorrento and Vesuvius Photograph by robbie jim



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