What is limoncello made of?

What is limoncello made of?

Limoncello is made by steeping lemon zest (peels) in highly concentrated ethanol or vodka until oil is released, then mixing the resulting yellow liquid with simple syrup. Its alcohol content varies—especially among homemade varieties—but is usually measured somewhere in the 25-30% range.

How do you drink limoncello?

In Italy, limoncello is often enjoyed as an aperitif (before a meal) or a digestif (after a meal). Regardless, limoncello is often served chilled (but not over ice) to exalt its flavors. It’s usually served in a shot glass or a small ceramic cup because of its high alcohol content.

Is limoncello good for health?

That bittersweet quality aids in many health benefits found in both lemon essential oils and in limoncello. Lemon oil is a carminative, which is why limoncello is categorized as a digestif liqueur—it aids in digestion, especially after diving into a big meal (see more on this below).

What is limoncello supposed to taste like?

What does limoncello taste like? Limoncello tastes sweet with an intensely concentrated citrus flavor, like drinking lemon candies. Drunk straight as a chilled shot, it’s both refreshing and invigorating. The pure lemon flavor is like no other liqueur.

What type of lemon is used for limoncello?

Sfusato lemons
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.

What goes good with limoncello?

Pair with Spuntini (Italian for “small bites”): Bruschetta. Caprese salad with tomatoes, fresh basil and mozzarella cheese. Italian meats as mortadella, bresaola, prosciutto di Parma and salami. Smoked salmon tartine or tartare.

Do I need to refrigerate limoncello?

Limoncello does not require refrigeration for long-term storage. However, as is the tradition along the Amalfi Coast, we highly recommend chilling Fiore Limoncello either in the refrigerator or preferably in the freezer for several hours prior to serving.