Amalfi Coast Limoncello

The limoncello and mandarinello are ready! We picked mandarins and lemons in Amalfi last month, and the rinds have been infusing in pure alcohol since then. It’s longer than usual for the recipe from the Mamma Agata Cookbook that I use, but I simply kept forgetting to finish them off! The final result was tasty either way, but we still have to do the taste test comparison to last year’s batch. We picked lemons that were just turning yellow and were still a bit green, and the color of the limoncello (on the left) is ever so slightly green. The rinds of the lemons are at their most aromatic when they are still just a bit green. We picked the mandarins later this year than usual, so the color of the mandarinello doesn’t seem quite as intense as last year. But the flavor is still divine!

Do you make limoncello or other liqueurs at home? Limoncello is super simple, and only takes about a week to make. Although some recipes call for infusing the rinds for much longer, even up to 40 days as Cherrye from My Bella Vita has found out in Calabria! If you make limoncello at home, how long do you let the rinds infuse? Would love to hear!

15 Comments
  • Dan Wyckoff

    I have been making my limoncello for about 20 years now. I always let mine infuse for about a week, only because I would do it Saturday to a saturday . About ten years ago ,I stopped in a little limoncello factory in Minori and asked the sisters how many lemons for a normal batch and how long they let it infuse. They said about 12 lemons per litro of alcohol and I was surprised when they said they infuse it for 24 hours! You can only get so much blood out of a turnip!
    I lived in Napoli for 4 years and loved making it there along with using oranges and mandarins . Now that I am back in the states it is harder to make because it is hard to get good lemons and pure alcohol. I refuse to make it with vodka! My friends tell me mine is much better than store bought. I miss Italy and the Amalfi coast!

    February 3, 2013
  • Hello,
    The Limoncello looks so good, miss those Amalfi lemons….
    Enjoy, thanks for another taste of Italy
    Patty

    February 6, 2013
  • Barb

    My first encounter with Limoncello was in Positano and I’ve loved it ever since. This year we are going to try using organic meyer lemons which a friend is bringing back to Minnesoa from Palm Springs next month. We’ll see how it turns out.
    FOndly,
    Barb in Minnesota

    February 7, 2013
  • Karmen Podoreski

    Hi Laura,
    After a recent trip to Italy and Sicily that included Positano I was really inspired by the custom of restaurants and locals making their own limoncello. On my return to Australia I couldn’t wait to try out making some. I have now made my first batch of limoncello where I used just ripe organic lemons and left them to infuse in the alcohol for 40 days. It was such a pleasure to see the lovely lemon yellow colour evolve as I added the syrup to the alcohol and the flavour is lemony and delicious.
    Cheers
    Karmen

    February 8, 2013
  • Laura it is only breakfast time and I am craving Limoncello 🙂 It reminds me so much of my trips to Positano, looks delicious I have never made it but it is on my list when I am growing my own lemons in Puglia xx Carla

    February 8, 2013
  • Mmmm mandarinello! I now have something to do this week…Grazie!!!

    February 10, 2013
  • Diane

    Laura—my two daughters and myself took Cherrye Moore’s limoncello challenge in Cantazzaro last July. Bottle “A” was fairly clear, and burned all the way down. Bottle “B” was yellow, had more of a lemon taste, and went down very smoothly. Hands down, the three of us chose bottle “B”. That was the 40 day limoncello!! Try your own lemoncello challenge and see which one your friends and family prefer!

    March 1, 2013

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