the lemons
Limoncello and Sorrento lemons: what you will taste at the end
What goes into the glass, and how the Sorrentine Peninsula fits in.
Save your place at the farm table ↗Limoncello in brief
| Point | What to know |
|---|---|
| Made from | The zest of lemons steeped in spirit, then mixed with sugar syrup |
| Lemon | Traditionally the Femminello St. Teresa, also called the Sorrento or Sfusato lemon |
| Served | Chilled, as an after-dinner digestif |
| Strength | Typically about 30% alcohol by volume, varying widely when homemade |
A lemon liqueur from the south
Limoncello is a traditional lemon liqueur produced mainly in southern Italy, especially around the Gulf of Naples, as well as in Sicily and Gargano. It is the second most popular liqueur in Italy, after Campari.
Sorrento's lemons
Traditionally it is made from the zest of Femminello St. Teresa lemons, which are also known as Sorrento or Sfusato lemons. The town's name is part of the lemon's name, and limoncello, citrus fruit, wine, nuts and olives are all produced around Sorrento.
How it is made
The zest, without the white pith, is steeped in rectified spirit until the oil is released, and the yellow liquid is then mixed with simple syrup. The ratio of sugar to water and the temperature change the clarity, thickness and flavour, which is why homemade bottles differ.
Why it looks cloudy
Limoncello usually looks slightly turbid. The cloud comes from tiny droplets of lemon oil suspended in the drink, and the sugar-to-water ratio and the temperature change how clear or opaque it looks.
How it is served
It is traditionally served chilled after dinner. The farm class ends with a tasting of wine, extra-virgin olive oil and limoncello, so it arrives exactly when it should, after the meal.
A word on strength
A typical bottle runs at about 30% alcohol, and homemade versions vary widely. Pace yourself: you are heading back down the hill by van.