Gennaro Contaldo’s limoncello
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Easy - November 2021
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Makes Around 1.25 litres -
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 serving
- Calories
- 108kcals
- Fat
- 0g
- Protein
- 0g
- Carbohydrates
- 16g (16g sugars)
- Fibre
- 0g
- Salt
- trace
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delicious. tips
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.
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.
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).
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