Gennaro Contaldo’s limoncello

Gennaro Contaldo’s limoncello
  • 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
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

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.

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).

Recipe By

Gennaro Contaldo

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