For those of you who know me, you know that my husband Greg and I love to travel, explore new places and learn new things.
Pre-covid, we took a trip to Italy and one of our favorite places was Sorrento. If you have never been to Sorrento and you have an opportunity to go there, you absolutely must go!
It is truly a beautifully magical place to explore.
Another of my favorite memories of Sorrento, is the delicious Limoncello that is widely produced in this quaint small town in the hills of Italy. First, a little history…
This tantalizing liquor they call Limoncello was born at the early 1900’s. A lady named Maria Antonia Farace, who cared for a garden of lemons and oranges in a small boarding house on the island of Azzurra began making it for her family and guests. During the post war period, Maria’s nephew opened a bar and its specialty was his “aunt nonna’s” lemon liquor. During this time period, families who lived in the Sorrento area also served their versions of this delicious liquor to their guests.
Today, Limoncello can be prepared at home using 3 simple ingredients, which are lemon peel, sugar water and a good quality alcohol (preferably vodka). The main characteristics of the lemons should be medium sized, symmetrical shaped lemons with a think citron yellow peel. The rind is, in fact, an excellent digestive when served cold.
My husband and I love to host family and friends at our home, so after we returned back from our trip to Italy, we decided to make our own limoncello. It turned out pretty good, however… if is, of course, never going to be as delicious as it was when enjoying it from the countryside of Sorrento.
This recipe is from one of my very favorite Italian chefs, Giada De Laurentiis. Giada was born in Rome and grew up in a large Italian family where she spent much of her time in the kitchen preparing delicious homemade Italian food.
I hope you will try this recipe as well !
Is there a favorite recipe you love to share that brings back special memories?
Please tell us what it is and why!
Recipe courtesy of Giada De Laurentiis
Total: 4 days 4 hr 40 min Prep: 30 min
Inactive: 4 days 4 hr Cook: 10 min
Yield: 7 cups
Ingredients: 10 lemons, 1 (750-ml) bottle vodka, 3 1/2 cups water, 2 1/2 cups sugar
1. Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith.
2. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
3. Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight.
Strain the limoncello through a mesh strainer. Discard the peels.
Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.