Limoncello


Limoncello is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi, and islands of Procida, Ischia, and Capri. It is also produced in Calabria, Abruzzo, Basilicata, Apulia, Sicily, Sardinia, Liguria, Menton in France, and the Maltese island of Gozo. In northern Italy, the liqueur is often referred to instead as limoncino. It is also a popular homemade liqueur, with various recipes available online and in print.
Although there is debate about the exact origin of the drink, it is at least one hundred years old.
Limoncello has usually a slightly turbid appearance, which originates from the presence of small essential oil droplets suspended in the drink. The spontaneous emulsification of hydrophobic essential oils in alcohol/water mixtures is often referred to as the ouzo effect.

Production

Traditionally, limoncello is made from the zest of Femminello St. Teresa lemons, also known as Sorrento or Sfusato lemons. Lemon zest, or peels without the pith, is steeped in rectified spirit until the oil is released. The resulting yellow liquid is then mixed with simple syrup. Varying the sugar-to-water ratio and the temperature affects the clarity, viscosity, and flavor. Opaque limoncellos are the result of spontaneous emulsification of the sugar syrup and extracted lemon oils.

Popularity

Limoncello is the second most popular liqueur in Italy after Campari and has recently become popular in the United States, Canada, the United Kingdom, Australia, and New Zealand, where restaurants are now increasingly offering limoncello on their beverage and dessert menus.
The United States has seen a rise in commercial producers using California lemons which are grown year round, with 90% of the United States lemon crops coming from California.
A popular ingredient in cocktails, limoncello imparts a strong lemon flavor without the sourness or bitterness of pure lemon juice.
In the UK, limoncello is also called lemoncello.

Serving

Limoncello is traditionally served chilled as an after-dinner digestivo. Along the Amalfi Coast, it is usually served in small ceramic glasses that are also chilled. This tradition has been carried into other parts of Italy. Limoncello is also used to make various cocktails, pastry or ice cream.

Alcohol content

Alcohol content can vary widely, especially among homemade variants, but the average alcohol content is between 25% and 30%.

Variants

Many variations of limoncello are also available. These include pistachiocello, meloncello, arancello, and fragoncello. A version made with milk instead of simple syrup also exists, known as crema di limoncello and is often less alcoholic, at around 17% vol.