Gennaro Contaldo’s limoncello

Gennaro Contaldo’s limoncello

Gennaro Contaldo shares his recipe for traditional limoncello, made with the zest of Amalfi lemons. Serve cold or use in desserts.

Gennaro Contaldo’s limoncello

Recipe from Gennaro’s latest book, Limoni (Pavilion £20), out now. Photo: David Loftus.

  • Serves icon Makes Around 1.25 litres
  • Time icon Hands-on time 30 min, plus 17 days infusing and maturing

Gennaro Contaldo shares his recipe for traditional limoncello, made with the zest of Amalfi lemons. Serve cold or use in desserts.

Recipe from Gennaro’s latest book, Limoni (Pavilion £20), out now. Photo: David Loftus.

Nutrition: Per 50ml serving

Calories
108kcals
Fat
0g
Protein
0g
Carbohydrates
16g (16g sugars)
Fibre
0g
Salt
trace

Ingredients

  • 3 unwaxed lemons (use organic lemons if you can, preferably from Amalfi)
  • 500ml pure grain alcohol (see Know How)
  • 750ml water
  • 400g sugar

You’ll also need

  • Glass bottle(s) with at least 1.25 litres total capacity, sterilised
  • Funnel
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Wash the lemons in cold water and dry well. Use a peeler to pare off the rind, avoiding the white pith. Put the rind in a large jar, pour over the alcohol and seal – it should be airtight. Set in a cool, dry place for 7 days.
  2. Seven days later, put the water in a pan and bring to the boil. Add the sugar and stir until it dissolves. Remove the syrup from the heat and allow to cool.
  3. Open the jar and strain the alcohol through a sieve into a large jug, discarding the peel. Add the alcohol to the sugar syrup and mix well. Pour into clean, dry bottles. Seal and store in a cool, dark place for at least 10 days.

Nutrition

Calories
108kcals
Fat
0g
Protein
0g
Carbohydrates
16g (16g sugars)
Fibre
0g
Salt
trace

delicious. tips

  1. Don’t waste it: You’ll only need the zest from the lemons for this – squeeze the juice and freeze in ice trays to use another time.

  2. The limoncello will keep in a cool dark cupboard for several months. Store in the fridge once opened and drink within 2-3 weeks.

    Discover how to sterilise jars (and bottles) with our handy guide.

  3. You can find pure grain alcohol (grain neutral spirit) at masterofmalt.co.uk or ask at your Italian deli. The recipe will also work with strong vodka (look for 50% abv).

Buy ingredients online

Recipe By:

Gennaro Contaldo

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Italian dessert recipes

Limoncello drizzle cake

A good splash of Italian limoncello liqueur adds a boozy...

Save recipe icon Save recipe icon Save recipe

Afternoon tea recipes

Limoncello and poppy seed cake

This layer cake combines the zingy flavour and crunchy texture...

Save recipe icon Save recipe icon Save recipe

Baked cheesecake recipes

White chocolate and limoncello cheesecake

A caramelised Biscoff biscuit case holds a creamy, zesty white...

Save recipe icon Save recipe icon Save recipe

Christmas gift recipes

Clemencello

This is just like the Italian lemon liqueur limoncello, but...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.