Step 2 – Steep lemon peels in alcohol. Add the alcohol and the lemon peels to a glass jar and pour over

Limoncello is best served ice cold in small chilled glasses. Because it’s made using high proof liquor you can store it in the freezer and it won’t freeze solid. Today, the lemons of Capri and the Amalfi Coast are considered extra-special. The trees clinging to the cliffsides hang heavy with fruit, sending a heady scent into the air. One of my favorite walks is along the meandering paths of this coastline, lined with lemon trees trained into arbors that provide refuge from the sun.This is how you recognize a good quality Limoncello. Because it contains a high percentage of alcohol, Limoncello does not solidify like ice, but it remains creamy. Today, there are a variety of liqueurs that will use the “-cello” suffix to capitalise on limoncello’s success: The southern coastal regions have the perfect micro-climate for citrus trees, that is why the best commercial limoncello is made in the Amalfi coast and in Sicily. Alcohol, especially high proof alcohol has lower density than water (yes, water can be measured by weight and it’ll be equivalent to milliliters).

Any lemons will work for this recipe. It’s best to use organic lemons because you don’t want the waxy coating on them. Of course Tradition Italian Limoncello is made only with lemon zest. However in your homemade version you can always try something new.

6. Fabrizia Limoncello

Limoncello is served after a meal as it’s believed that lemons help with digestion. Similarly, lemons are a source of vitamin C and antioxidants. In fact, lemons on their own have many significant health benefits.