Sicilian Recipes


Presentation. Limoncello is a sweet and aromatic lemon-based liqueur, typical of Sicily and south Italy. The liqueur is produced using bio lemons,  known for their intense aroma and thick, fragrant skin. Since the 19th century, the tradition of making homemade liqueurs was very widespread in Sicily, and Limoncello was often the best digestif to offer well chilled after a meal. And since then, nothing has changed: cheers!

Ingredients: 7 lemons (preferably organics); 750 ml of pure alcohol (96%); 400 g of sugar; 500 ml of water.

Preparation. To make Limoncello, it’s important to start with fresh, high-quality lemons. Wash and dry the organic lemons well. Remove only the yellow part of the peel, avoiding the white part. Put the lemon peels in a glass container with the pure alcohol and let it macerate for at least one week, shaking the container every day. After one week, prepare the sugar syrup: in a pot, bring the water and sugar to a boil, stirring until the sugar is completely dissolved. Let it cool. Filter the alcohol and lemon peels, removing any solids and keeping only the liquid. Add the sugar syrup to the lemon and alcohol liquid, mix well, and let it rest for at least one hour. Filter the liquid again and bottle the Limoncello. Let it rest in the refrigerator for at least two hours before serving.

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