Limoncello is possibly the most famous Italian liqueurs, often associated with the Amalfi Coast and its lemons, but produced all over Italy.
The authentic Limoncello is made by infusing ripe and beautiful lemon’s zest in pure alcohol. The Limoncello is obtained by leaving the zest of the lemons to macerate in pure alcohol for several days until the colour and flavours are released, water and cane sugar are then added: these are the ingredients. Each distillery uses a different recipe and the Morelli brothers follow one that has been handed down from the beginning of the 19th century, generation to generation, in the family.
This Limoncello with an abv of 32 degrees, much higher than the majority of Limoncello found in supermarket shelves, can be kept in the freezer and enjoyed very chilled because it won’t freeze. Often commercial Limoncello uses chemical flavouring and has higher sugar content.
A good, proper limoncello is well-balanced, the sweetness should balance the acidity of the lemons, it should not be overly sweet and ideally made with real lemons.