Limoncello originated in the early 1900’s, though the exact origin story is debatable. People in Capri claim the recipe comes from a woman named Maria Antonia Faracehas, whose grandnephew trademarked the term “Limoncello” in 1988. The city of Sorrento has other origin stories. Either way, it’s commonplace in many countries in Europe and has recently become very popular in the US. How to pronounce limoncello?It’s Italian, so say it “ Lee-moan-cheh-lo.” What does limoncello taste like?

How much alcohol is in limoncello?It is 30% ABV (alcohol by volume), so it has a relatively high alcohol content for a liqueur. Limoncello is an Italian lemon liqueur made with lemon zest, sugar, and neutral alcohol (usually vodka). It’s the second most popular liqueur in Italy after Campari. While it’s most strongly associated with the Amalfi Coast and the island of Capri, it’s made all over Italy by large and small producers. Limoncello is commonly served straight and chilled after a meal, called a digestif or digestivo.

Yes! Limoncello is relatively simple to make at home. You’ll need vodka, lots of lemon peels, and sugar. The lemon and alcohol mixture sits for 5 days and up to 1 month (for the strongest flavor), so it’s a long-term commitment. Go to How to Make Limoncello. Why we like it verifyErrors }}{{ message }}{{ /verifyErrors }}{{

Are there any limoncello substitutes?Not really. You can try a lemon syrup, like Torani Lemon Syrup or Monin Lemon Syrup. But your best bet is the real thing. It’s easy to find at most liquor stores. Can you make limoncello?What alcohol is in limoncello? Limoncello is made with a neutral alcohol: vodka, grappa or rectified spirit (highly concentrated ethanol). Limoncello tastes sweet with an intensely concentrated citrus flavor, like drinking lemon candies. Drunk straight as a chilled shot, it’s both refreshing and invigorating. The pure lemon flavor is like no other liqueur.