A stop on the side of the road along the Amalfi Coast
Buildings stacked on the cliff edge along the stunning coast line, amazing food and Limoncello = our experience of the Amalfi Coast.
Antonio demonstrating how to make Limoncello
You could pick up the little bottles of this sunshine in any of the towns on the Amalfi Coast. On the night of our arrival at Villa Oasi (the home of the La Cucina Gusto cooking school) we were given Limoncello after our welcome dinner. I was an immediate fan. Limoncello is served chilled after dinner in a small glass. It wakes up your senses – the icy coldness, the sharp lemon that melts into sweetness from the sugar and the warmth of the strong alcohol. A clean and refreshing flavor. I am almost exclusively a wine drinker but this drink left me looking forward to finishing my glass of wine at the end of dinner to move onto Limoncello.
I have read that Limoncello is considered a Summer drink. I am not convinced that it’s consumption is limited to a certain time in Italy. I can also attest to the fact that it is a great drink to have at the end of the day before bed when you have a cold. This makes it suitable for Winter drinking 🙂
The lemons used to make Limoncello are specific to the Amalfi Coast. The day after our welcome dinner we visited Antonio’s family farm. Antonio’s family grows lemons to make his gourmet Limoncello. You can read more about his farm and his lemons in my post from earlier this week here.
Antonio’s lemons are grown spray-free. His recipe has been passed onto him from his mother. He showed up how to make it and gave us a taste of his glorious product. He makes his personal supply of Limoncello a little differently to his commercial product as he likes less sweetness and more lemon.
Antonio’s Limoncello demonstration
We brought home some of Antonio’s Limoncello and it is disappearing fast. Upon our return from our amazing trip, the lemon tree in my backyard was immediately targeted. Lemons were reserved to try out Antonio’s recipe. We do not spray or use any chemicals on our trees. If you are going to give this recipe a try please source spray free lemons. I am not sure what type of lemon tree we have as it was here when we moved into the house (sorry – not helpful I know.. but I am not sure that it would be important)
My Limoncello commences production – pretend not to notice my failure to remove the skin in one continuous strip as per Antonio’s demonstration
Amalfi Coast Limoncello Recipe
- 9 + spray free lemons
- 500 ml grain alcohol or substitute with Vodka
- 300 grams of sugar
- 500 ml water
- Peel the lemons, remove all of the skin ensuring no pith is included.
- Put the peel with the alcohol into a jar, shake and store in a cool dark spot for at least 4 days.
- When the peel has lost it's color add the sugar and water to a saucepan and bring to the boil
- Allow the sugar and water to cool
- Add to the alcohol and peel and shake to combine
- Strain to remove the peel and any pieces
- Store in a bottle in the fridge and put into the freezer just prior to serving
Antonio recommended steeping the lemon peel in the alcohol for 4 days. I ended up leaving mine for 11 days simply because it took me that long to get back to it.
Next time I make this recipe I will reduce the sugar to 200 grams.
I made my Limoncello with Vodka and it did freeze in the freezer, the bottles we purchased in Italy do not freeze. Antonio's recommended 97% grain alcohol
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Have a great weekend. Cheers 🙂
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