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!