Limoncello is a traditional digestif (a drink served after the meal to theoretically aid in digestion, but also an excuse for another nip) served throughout Southern Italy, particularly in the area surrounding the Gulf of Naples.
It’s produced by infusing a strong alcohol with the zest of plenty of lemons and then adding sugar, resulting in a sweet, floral, and citrusy spirit.
It’s a bright and memorable end to a genial meal with friends and family. While there are many producers who have been making it for years, many families make their own. And why not? It’s so easy to do!
This particular, modern limoncello recipe was taught to me by my friend, Dennis Kercher, an adept home chef who for years ran a popular underground restaurant here in Sacramento.
He infused his liquor, Everclear being the best choice for its liver-shockingly high alcohol content and ability to adopt flavors, with lemons and then blended it with milk and sugar.
He always served it at the end of the meal chilled – almost frozen – in tiny ice cold glasses that could hold no more than perhaps an ounce.
An ounce was more than enough. It was gloriously rich, almost like melted ice cream, with a kick that could send you to the moon (or at least home in a taxi).
I’ve adapted the recipe a bit by making it a bit stronger and adding a vanilla bean to give it a sweeter, creamier, rather indulgent flavor.
Feel free to use regular lemons or Meyer lemons, though I use the regular lemons for their more assertive presence. This is a simple drink to keep on hand for yourself, for guests, or give out as gifts.
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