When life gives you lemons… make limoncello
Recreate a taste of the Mediterranean at home by making your own limoncello. Matthew Benevoli photo
How does vacationing on the Amalfi coast, sipping a lemony cocktail, sound to you? While I can’t bring Italy’s seaside back to Canada, let’s recreate a taste of the Mediterranean at home, by crafting homemade limoncello.
Limoncello is a sweet, intensely lemon-flavored liqueur from southern Italy, and a pillar of Italian drinks culture. It starts with macerating lemon zest in neutral alcohol to extract citrus oils. Once the sugar is added, lemon oils then become suspended in the mixture, creating the signature opaque, bright yellow hue for which limoncello is known.
Sounds simple, but the devil is always in the details. To make a successful batch, use high-quality fruit. Well-washed organic, unwaxed and pesticide-free lemons will bring stronger flavour and more vibrant colours without worrisome chemicals. Use a sharp peeler to capture only the colourful citrus zest, not the bitter white pith or sour juice. Maceration time varies from a few weeks to a few months, for softer and lighter or bolder-smelling and -tasting drinks, respectively.
Though limoncello is traditionally made with lemons, you might ask of other citrus fruits: Does it ’cello? Yes, and you can try the same method with other citrus. Oranges make arancello, limes make limecello and grapefruits make pompelmocello—try other citrus, and even blends.
Once your perfect mix is bottled, you’re ready to make those beautiful cocktails.
For any questions or additional tips, please reach out to @m.benevoli on Instagram. Saluti!
How to make limoncello
You will need
INGREDIENTS:
1 750-ml bottle vodka (40% ABV works; 50% ABV recommended)
(see note 1)
10 lemons (preferably organic/unwaxed), or other citrus fruit
250 g white granulated sugar (see note 2)
250 g filtered warm water (see note 2)
Note 1: Grain alcohol like Everclear (75%–95% ABV) also works, but additional simple syrup or water may be required to taste, to tone down the high alcohol level.
Note 2: Making syrup by weight is the most accurate and consistent method, but if you do not have a kitchen scale, use 1 cup sugar and 1 cup (250 ml) water.
METHOD:
Matthew Benevoli photo
1. Wash lemons thoroughly, and peel or zest carefully, leaving the white pith on the fruit.
Matthew Benevoli photo
2. Add zest and vodka (or grain alcohol) to an airtight, large sealable container. Shake up and store in a cool dark place for 2–8 weeks to macerate.
3. Once lemon mix is at desired flavor and aroma, use strainer and/or cheesecloth to strain out zest. Discard zest.
Matthew Benevoli photo
4. To make simple syrup, measure/weigh water and sugar in a large measuring cup, stir with a wooden spoon until sugar granules are fully dissolved and set aside.
5. Add simple syrup to lemon-alcohol mix to taste. Stir well until fully incorporated. Adjust sweetness as needed.
6. Funnel into clean, sealable bottles. Store in refrigerator for up to 1 year.
