Easy and refreshing Sicilian Limoncello Delicious And Tangy Drink
Limoncello is one of the most well know and authentic italian lemon liqueurs in the world, and in Italy it’s a staple. This Sicilian limoncello recipe will be the perfect zesty and tangy drink to freshen you up in the warm afternoons and to offer your guests, possibly with a view but we’re dreaming right now.
Whether you love it chilled or at room temperature, limoncello is the second most popular liqueur. It is used as a digestivo, a small drink to have after a heavy meal that will help you digest and leave you refreshed. It’s sweet and packed with lemon flavor, so one you definitely want to try on it’s own or as an addition to cocktails like a Sicilian spritz limoncello.
This Sicilian limoncello recipe is the most delicious and easiest liqueur that you can make at home. And the perfect homemade gift for any occasions! If you are after a limoncello siciliano that your guests will rave about for years to come, you know you’re in the right place. We’ll even let you tell them the best limoncello recipe is from an ancestor of yours – whether real or made up for the occasion – and take all the credit.
Sicilian limoncello is one that has a long history in our family and even if this is not the exact family recipe, it still brings in plenty of good memories. It used to be a usual offender when we went to visit relatives, and in the warm weather, a chilled small glass of this was like paradise in a glass!
After our beloved pistachio liqueur, I couldn’t wait to share my passion for another kind of food, lemons! Hence all the lemons recipe you can find will be shared, like the gelo al limone, lemon crostata and more to come. Because it is such a wonderful, refreshing and distinctive flavor, so common in Italy and in Sicily, that you just cannot get enough of it.
If you are after some more Sicilian recipes, though, you should check out the most delicious dessert biancomangiare, the best sandwich with the pane cunzato recipe and a quick pesto alla siciliana, perfect on any pasta recipe. But back to our sicilian limoncello recipe we go.
What is limoncello?
Limoncello is one of the most popular Italian liqueur and the second most served one in the Bel Paese. Limoncello in Italy is what is defined as a digestivo, or digestif, something to drink to help digestion after a meal. And you know the meals here are no joke.
But you will also find that Italians drink limoncello even on special occasions and offer it to guests when they come around for a house visit. There’s a widespread culture of homemade limoncello and this Sicilian limoncello is one of them. Yeah, shop-bought limoncello is not bad, but making your own, possibly with lemons you have even picked yourself, isn’t that a whole other deal?
In the market, you will find limoncello with a proof percentage (percentage of alcohol) between 26-35%. Usually homemade ones range between the same numbers of alcohol content, depending on the alcohol you will use. In my family there is one rule when it comes to homemade liqueurs: stronger is better. Do you agree?
Are there any other types of limoncello?
Limoncello is a typical alcoholic drink from Southern Italy, mostly made on the Amalfi Coast, Sorrento Coast, Gulf of Naples and Sicily. Even if its origin is not the most certain, it is said to have originated in Capri. You will also find some versions of this Italian lemon liqueur in the North of the country, where it’s commonly called limoncino.
Nowadays, this liqueur is made worldwide, from California to Italy. And even in the Bel Paese, you will find similar versions of it from the North to the South of the country (Difford’s Guide).
You will find plenty of variations to this liqueur:
- arancello – which is flavoured with oranges, perfect to make around Christmas;
- agrumello – which is flavoured with mixed citrus, and boy does this sounds aromatic as heck;
- mandarincello – which is flavoured with tangerines, a little more delicate in flavor;
- creamy homemade limoncello recipe – which adds milk or cream to make a thicker and richer liqueur (Love To Know), and happens to be our favorite way of having it, especially on a hot summer day.
What ingredients do I need for this Sicilian limoncello?
This Sicilian limoncello only requires 4 ingredients. Yes, you read that right! What you will need is:
- fresh lemons – in this case, you would need Sicilian lemons, but any unwaxed and organic lemons will do. Traditionally, Sorrento and Sfusato lemons are used for limoncello;
- water – plain tap water here will do;
- granulated sugar – simple, white sugar is fine;
- high proof pure grain alcohol 95% – the most neutral alcohol and the high percentage, considered the best alcohol for limoncello, which will help extract more flavour from the lemon peels, (by proof we mean the alcohol content of your drink expressed in percentage).
Can I substitute anything in this Italian limoncello recipe?
This Sicilian limoncello is not only easy but also a very versatile recipe and you can substitute a few things in it:
- Lemons: as we said before, if you can’t find Sicilian lemons it’s fine, use organic and unwaxed lemons. Or you could also pick some other citrus fruits like oranges and tangerines to mix with it or to make a different version too;
- Granulated sugar: is what is usually used in simple syrups, brown sugar would give more caramel notes that would make the limoncello taste different;
- High proof pure grain alcohol: If you can’t find any, you can use vodka instead, which is easier to find in any shop. Just make sure to still find a high-proof one, so around 75 volumes, so that the alcohol will be able to still extract as much oils and flavours from the peels and lemon zest.
How to make this Sicilian limoncello
To make this Sicilian Limoncello, start off by washing and drying your lemons. Then, with a vegetable peeler or pairing knife, cut the peel off all your lemons. You can zest them and use lemon zest too, but it won’t make it as strong as the whole peel. Make sure to take off any of the pith (the white soft part under it – as it will make the limoncello bitter).
In a large jar, add all your lemon peels, pour the alcohol inside it and close it for at least seven days to fourteen. When it’s time, sieve the liquid in another container and discard the peels.
In a pan over medium heat, prepare the sugar syrup. Pour the water and sugar and stir until it dissolves, bring it to a boil and then turn off the heat. Let it cool down completely before you add it to the lemon alcohol.
Add the sugar syrup and taste. If needed, add more sugar syrup to it if you want a milder limoncello. When you are ready, transfer it to a bottle or container to store it. Let it rest for at least a week. Enjoy the sicilian limoncello liqueur at room temperature, but it’s most definitely bettere when chilled, in a shot glass!
How do you drink Sicilian limoncello?
As limoncello is mostly used as ‘digestivo’ in Italy, so drunk after a meal, it’s usually served in small shot glasses or cordial glasses, which you can put in the freezer or chill in advance with some ice in them. After pouring, most drinkers love to sip on this liqueur slowly.
Serving it chilled will make it an even more delicious and tangy drink to finish your meal. Although most people serve it chilled, you can also serve it at room temperature and still get its amazing flavour notes.
How to store this Sicilian limoncello?
This homemade limoncello is completely fine kept in a kitchen cupboard or your bar cart. It will be fine to drink for up to a year at room temperature. You can also keep the bottle in the freezer upright for the same amount of time.
Just beware that because of the high percentage of alcohol, limoncello won’t freeze! And sometimes it might alter the texture of it, but all you have to do is move it to the fridge before serving it. (Freeze It)
How can I use Sicilian limoncello?
Usually limoncello is served at the end of a meal, but it can also be used for plenty of other recipes:
- as a ‘digestivo’: the main purpose of this liqueur is to help you digest after a big meal and leave your mouth refreshed;
- in cocktails: it can be used as an ingredient or a base for an alcoholic drink like this limoncello tonic;
- as a homemade gift, it’s easy and even more delicious to share with friends and family;
- in desserts: it’s very typical for this liqueur to be used in cakes, ice creams, gelatos, cheesecakes, baba, panna cotta, and any other limoncello dessert you can think of.
Do you have more limoncello recipes?
We do indeed! This limoncello pandoro has actually helped our obsession with this citrus even more:
- homemade limoncello pandoro – the most delicious way to party for Christmas with this homemade pandoro, nothing like the store brought one;
- limoncello cream – is the delicious union of limoncello and cream, creating a luscious and silky liqueur that you won’t get enough of and will get you compliments from all around! And perfect choice of a homemade Christmas gift;
- limoncello panna cotta – is perfect to make after dinner, to prepare ahead for when you have guests and also one of the most versatile desserts to whip up in minutes and leave in the fridge to rest.
Delicious Sicilian Limoncello
Ingredients
- 6 fresh lemons – unwaxed organic
- 450 ml water
- 400 g granulated sugar
- 700 ml 95% high-proof pure grain alcohol
Instructions
- Start by washing and drying your lemons. Then, with a vegetable peeler, cut the peel off all your lemons. Make sure to take off any of the pith (the white soft part under it – as it will make the limoncello bitter).
- In a large jar, add all your lemon peels, pour the alcohol inside and close it for at least seven days to a month. (maceration process)
- When it’s time, sieve the liquid in another container and discard the peels.
- In a pan, over medium heat, prepare the sugar syrup. Pour the water and sugar and stir until it dissolves, bring it to a boil and then turn off the heat.
- Add the sugar syrup and taste. If needed, add more sugar syrup to it if you want a milder limoncello.
- When you are ready, transfer it to a bottle or container to store it. Let it rest for at least a week. Enjoy at room temperature or chilled in a shot glass or in desserts!
Notes
- make sure not to weigh your alcohol like the rest of your ingredients. High-proof alcohol has a lower density than water and it will mess with your recipe.
- maceration process can go from seven days to a month, the flavour will enhance the more you leave the peels to macerate.
- different types of sugar can change the taste of your limoncello.
Shop the sicilian limoncello recipe
Limoncello is one of the most well know lemon liqueurs in the world and in Italy it’s a staple. This Sicilian limoncello recipe will be the perfect zesty and tangy drink to freshen you up in the warm afternoons and to offer your guests.
Have you ever made Sicilian limoncello? Have you ever tried your hand at homemade liqueur? Let me know in the comments!
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