Authentic Italian Lemoncello Recipe

Authentic Italian Lemoncello Recipe submitted by Christine

This recipe is not my own but comes handed down from my mother-in-law’s village in the Frozenone area of southern Italy, where the women folk pride themselves on offering the best lemoncello to their guests.

Makes around 2.5 litres of lemoncello in 8 days. Lemoncello stores well for years if kept in the dark however mine never lasts long!!

Ingredients for Lemoncello:

• 12 unwaxed lemons (preferably organic)
• 1 litre of purest alcohol (40% vodka will do)
• 1.5 litres of water
• 1 kg sugar.

Method for Lemoncello:

1. Finely peel the lemons, taking care not to include any pith, (this will make it sour). Then soak the lemon peel in the alcohol for 8 days.
2. Take the water and sugar and heat in a pan till the sugar dissolves, let it cool.It is important to let it cool or the alcohol will evaporate when mixed with hot liquid.
3. Then pass the alcohol/ lemon mixture through a fine sieve and mix with the sugary water, bottle and then enjoy!!

Makes about 2.5 litres.

I tend to bottle into small wine bottles as my friends always ask me for some to take home. This recipe is best stored in a dark place to ensure the colour of the liquid remains true.

Cookware, Jam Making Equipment, Preserving etc

Cook, store, preserve and bottle your home grown fruit and vegetables with this extensive range of products. Make life easier with the right kitchen equipment

Fruit Syrups, Squashes and Liqueurs

Use some of your home grown fruit to make your own supply of fruit drinks, both soft and alcoholic. What are Fruit Syrups & Squashes? Syrups are strained fruit juices, sweetened with sugar, whilst squashes have part of the fruit tissue included. ...