Gennaro Contaldo’s limoncello
- Portion size: Makes Around 1.25 litres
- Hands-on time 30 min, plus 17 days infusing and maturing
- Difficulty: easy
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.
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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
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Method
- 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.
- 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.
- 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
- 108kcals Calories
- 0g Fat
- 0g Protein
- 16g (16g sugars) Carbs
- 0g Fibre
- trace Salt
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