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!
14 Comments
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!
Hi Dan, Thanks for your comment! Wow … 24 is fast! But I bet it was very good that way, too. I usually let it sit for a week, but it was out of sight out of mind and I just kept forgetting last month.
Hello,
The Limoncello looks so good, miss those Amalfi lemons….
Enjoy, thanks for another taste of Italy
Patty
Hi Patty! Hope you’ll be able to enjoy some good homemade limoncello from Amalfi lemons very soon!
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
Hi Barb, I hope your limoncello turns out well! It’s hard to go wrong…but working with organic lemons is a great idea. Would love to hear how it turns out!
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
Hi Karmen, Thanks for sharing your limoncello making adventures in Australia! It really is easy to make … and such a tasty reminder of the Amalfi Coast to enjoy at home. Enjoy!
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
Ciao Carla! Mmmm … will be lovely made from your own lemons in Puglia, too. Hope you’ll be back to Positano and the Amalfi Coast one day soon.
Mmmm mandarinello! I now have something to do this week…Grazie!!!
Have fun making your own mandarinello, Ryan!
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!
Hi Diane, Thanks for sharing your experience with Cherrye’s limoncello challenge!
Whatever I did this year was spot on since it’s been a huge hit with my husband’s family. They’ve already finished the limoncello that I shared with them, so next winter I’ll have to make more!
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[…] you might do with the lemons life gives you is wonderfully rich on the Amalfi Coast. You could make limoncello, always a good choice, or you could squeeze it fresh over a salad or fish, make lemon risotto or […]