From My Italian Grandparents’ Kitchen: The Original Limoncello Recipe
The smell of grated lemon evokes a swirl of memories for me (right up there with garlic, basil, and rosemary). One such fond memory is of coming home to find my fabulous and creative sister-in-law (also incredibly patient evidently, given she is married to one of my brothers), diligently grating lemon after lemon – 150, to be exact!
My brother, following our Italian family tradition, blended the lemon zest with alcohol, then set it aside to rest for 40 days, as we eagerly awaited the outcome. Embracing our family’s ethos of not wasting anything, they used the leftover lemons to create Marmellata di Limone, a tangy base for our Italian Margaritas and Lemon Curd.
A particularly memorable moment was when my daughter surprised me with a lemon tree for Mother’s Day last year. Now thriving indoors at Chez Dobbs, this tree has become a key contributor to our Limoncello, adding a personal touch to each batch. Our homemade Limoncello has evolved from a family delight to a sought-after gift for friends and clients, who often ask, “When is the next batch coming?” Their anticipation and appreciation are truly music to my ears; I adore making Limoncello!
Authentic Italian Limoncello Recipe
Discover the zest of Italy with this authentic Limoncello recipe, a cherished heirloom from the Dobbs-Pallotto family. Passed down through generations, this traditional elixir is made from sun-ripened lemons, quality alcohol and love. Salute!
Prep Time: 30 minutes – Cook time: 1 hour – Yield: 3 liters – Tags: Low fat Nutrition facts: 154 calories,0 grams fat
INGREDIENTS:
- 1 liter grain alcohol
- 0.5 liter vodka
- 1.5 liters distilled or filtered water
- 2.2 lbs white sugar
- 25 lemons zested with no pith (that bitter, white inner peel)
INSTRUCTIONS:
1. Zest the lemons: Use a microplane zester and take care to remove only the yellow peel—avoid the white pith, it’s bitter!
2. Add zest directly to the alcohol: Zest the lemons straight into the alcohol to preserve the aromatic oils. Use a non-reactive container, such as glass or ceramic. Stir well, cover, and store in a cool, dark place for 5 to 7 weeks.
Tip: Don’t toss the zested lemons! Use them in recipes like Marmellata Con Limone or Lemon Curd.
3. Prepare the simple syrup: When you’re ready to bottle the Limoncello, bring the water to a boil, add the sugar, and boil for 5 minutes, stirring regularly. Let the syrup cool to room temperature.
4. Strain and mix: Strain the alcohol mixture using a fine metal strainer or a nylon nut milk bag into a large container. Add equal parts simple syrup to alcohol and mix thoroughly. Bottle the Limoncello and taste liberally!
5. Let it rest: Allow the bottled Limoncello to rest for an additional 1 to 2 weeks to let the flavors fully meld.
Serving suggestions: Traditionally served chilled as a digestive in Italy, but delightful anytime! Try this from my dear friend Carla: Berries Con Limoncello—soak raspberries, blackberries, and strawberries in Limoncello, chill for a few hours, then serve with lightly whipped heavy cream, Mascarpone, and a touch of sugar. Top with a wafer cookie. Or enjoy a Lemon Spritz: Limoncello, Prosecco, club soda, and a twist of lemon zest.
By Debra Dobbs, January 1, 2025
If you have any questions about making the best Limoncello, just send me a message.
